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Sauce Vinaigrette Recipe

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This recipe for Sauce Vinaigrette, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup white wine vinegar
3/4 cup good olive oil
1 tsp Dijon mustard
1/2 tsp salt
freshly ground black pepper
1 clove garlic, finely chopped
3 tbsp finely chopped fresh herbs of choice: basil, chevril chives, parsley, tarragon, thyme
(makes about one cup)

Directions:
Directions:
Vinaigrette used for fresh tasting salads in Provence, France. Only wine vinegar and the best golden olive oil are used. The dressing may be whisked in a bowl, but is mixed easiest when shaken in a screw-top jar. Combine all ingredients in the screw-top jar and shake until thoroughly blended. Use as a marinade for warm-cooked vegetables or pour over fresh salads just before serving.

Use with recipe for Salade Nicoise.

 

 

 

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