English Vinegar Dressing

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe.


  • 1 shallot, finely chopped
  • 1 dessertspoon each parsley, chives, mixed tarragon, thyme and chervil, finely chop


Put all the herbs and salt and pepper in a bowl. Pour on the vinegar and mix well. Gradually stir in the oil and beat very well and serve. Of course, all ingredients may be put together into a blender.