CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Dressing |
48 |
Servings |
INGREDIENTS
3 |
c |
Olive oil |
1 |
c |
White vinegar |
1 |
c |
Tarragon vinegar |
2 |
md |
Kosher dill pickles |
2 |
md |
Onions |
1 |
|
Hard-boiled egg |
2 |
tb |
Chopped parsley |
3 |
tb |
Capers |
4 |
|
Cloves garlic |
1 |
tb |
Dijon mustard |
2 |
tb |
Salt |
10 |
|
Good grinds fresh black pepper |
1/2 |
|
Lemon; juice of |
1/2 |
|
Lime; juice of |
INSTRUCTIONS
Place all ingredients in blender and blend. Refrigerate. Yield: 2 quarts.
PAUL BASH
RESTAURANT JACQUES AND SUZANNE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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