Vinaigrette Sauce

Ingredients

• one shallot
• two branches of parsley
• the same of chervil
• the same of chives
• a tablespoonful of salt
• a teaspoonful of pepper
• three tablespoonfuls of vinegar
• four tablespoonfuls of good oil

Method

1. 1

   Chop shallot, parsley, chervil, and chives very fine.

2. 2

   Mix with salt, pepper, and vinegar.

3. 3

   Add oil, mix well, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 86. The excerpt below is the record exactly as published.

VINAIGEETTE SAUCE. Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce bowl with a tablespoon- ful of salt, a teaspoonful of pepper, and three table- spoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve. ORIGINAL HOLLANDAISE SAUCE. Melt sufficient good fresh butter in a saucepan over a very gentle fire, mix with it a good handful of salt, more or less according to quantity of butter; beat lightly with a fork, and serve at once in sauce bowl. This is good with any kind of boiled fish. A more recherche recipe is as follows: Place in a basin a quar- ter of a pound of fresh butter, the yolks of three fresh eggs, salt to taste, and a tablespoonful of vinegar, in which a blade of mace has been steeped for four hours. Place the bowl in a saucepan of boiling water, or use a double boiler if one is at hand, taking care that the water does not get into the sauce. Let it get quite hot, without actually boiling, and stir gently till it thickens, and serve at once, GARNISHES. Parsley is most universally used to garnish all kinds of cold meats, boiled poultry, broiled steak and fish of many kinds. Horse radish is much liked on roast beef; slices of lemon are liked by many on broiled fish or boiled calf's head, etc. Mint is liked by many on roast lamb, and currant jelly is generally liked on game, ducks, etc. SEASONING FOR SAUSAGE MEAT. Chop up and run your sausage meat through the cut- ter, and to every pound of the ground meat, allow a The Complete Cook Book. 183 tablespoonful of salt,

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