Sauce Viniagrette For Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dressing | 48 | Servings | |
INGREDIENTS
| 3 | c | Olive oil |
| 1 | c | White vinegar |
| 1 | c | Tarragon vinegar |
| 2 | Kosher dill pickles | |
| 2 | Onions | |
| 1 | Hard-boiled egg | |
| 2 | T | Chopped parsley |
| 3 | T | Capers |
| 4 | Cloves garlic | |
| 1 | T | Dijon mustard |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 4.4mg
Sodium: 312.7mg
Potassium: 23.1mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g