Sauce Vinaigrette

Ingredients

• a teaspoonful of fine salt
• half the quantity of pepper
• mustard
• three tablespoonfuls of oil
• three tablespoonfuls of vinegar
• eight spring onions
• a little chopped parsley
• a little chopped tarragon
• a hard-boiled egg finely chopped

Method

1. 1

   Mix salt, pepper, and mustard in a bowl, add oil gradually until using three tablespoons.

2. 2

   Then add vinegar gradually.

3. 3

   Mix in minced spring onions, parsley, tarragon, and chopped egg.

4. 4

   Excellent for fish and boiled meats.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 260. The excerpt below is the record exactly as published.

sauce vinaigrette. Sauce Vinaigrette. Put a teaspoonful of fine salt, half the quantity of pepper and mustard into a bowl, pour a little oil in and mix thoroughly, add more oil till you have used three tablespoonfuls. Now add gradually three tablespoon- fuls of vinegar. Mix with this eight spring onions, minced very fine, a little chopped parsley and tarragon, and a hard-boiled egg finely chopped

Cook this with the app: pantry check, scaling, and the assistant.