Enriched Vinaigrette

Name: Enriched Vinaigrette
Yield: Makes 3 Cups
Ingredients: 1 teaspoon Freshly ground black pepper; ½ cup red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; 10 sprigs flat-leaf parsley, stemmed and coarsely chopped; 1 tablespoon plus 1 teaspoon anchovy paste; 2 hard-boiled eggs, finely chopped; 1 cup olive oil; ¼ cup drained capers, coarsely chopped

Preparation info

Makes
3 Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This vinaigrette is another classic often used on salads with fish, meat, or eggs in them. I use it as an alternate on the Herb-Simmered Leg of Lamb.

Ingredients

10 sprigs flat-leaf parsley, stemmed and coarsely chopped
1 tablespoon plus 1 teaspoon</

Sauce
Gluten-free

Method

In a food processor, pulse the parsley, anchovy paste, mustard, salt, pepper, and vinegar to combine. With the machine running, slowly pour in the oil. Scrape into a small bowl and stir in the capers and eggs.