Vinaigrette Sauce Recipe

Summary

CuisineCourse
Method

Ingredients

 Pimento1⁄3 Cup (5.33 tbs), finely chopped
 Scallions1⁄4 Cup (4 tbs), finely chopped
 Raw carrot1⁄4 Cup (4 tbs), finely chopped
 Capers1⁄4 Cup (4 tbs)
 Sour gherkins1 Tablespoon, finely chopped
 Sweet gherkins1 Tablespoon, finely chopped
 Garlic clove1 Small
 Salt2 Teaspoon
 Pepper1⁄2 Teaspoon
 Dill1⁄2 Teaspoon
 Tarragon1⁄2 Teaspoon
 Olive oil1 1⁄2 Cup (24 tbs)
 Wine vinegar1 1⁄8 Cup (18 tbs)
 Parsley1 Tablespoon, snipped
 Hard boiled egg1 , chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3101 Calories from Fat 2925

% Daily Value*

Total Fat 331 g509%

Saturated Fat 46.7 g233.6%

Trans Fat 0 g

Cholesterol 241.7 mg

Sodium 4724.8 mg196.9%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3.9 g15.5%

Sugars 8.7 g

Protein 12 g24.3%

Vitamin A 184.7% Vitamin C 148.4%

Calcium 33.8% Iron 40.7%

*Based on a 2000 Calorie diet

Directions

Mix ingredients together thoroughly, and store in covered glass jar in refrigerator.
Before serving, add to each 3/4 cup of sauce 2 tablespoons parsley and 1/2 hard-boiled egg.
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