| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Cups |
INGREDIENTS
| 1/2 |
c |
Olive Oil |
| 1 |
tb |
Fresh Dill, minced |
| 1 |
tb |
Tarragon, minced |
| 1 |
tb |
Chervil or Fennel, minced |
| 1 |
tb |
Chives, minced |
| 1/4 |
ts |
Fresh Marjoram, minced |
| 1/2 |
ts |
Salt |
| 8 |
ts |
Pepper |
| 1/4 |
c |
Tarragon Vinegar |
INSTRUCTIONS
1) Place oil, herbs, salt and pepper in a shaker
bottle or large glass
measuring cup. Let stand at room temperature for 3
to 4 hours. The
longer the better.
2) Add vinegar and shake or stir well to blend.
Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”