Vinaigrette Sauce

Method

Put three tablespoonfuls of salad oil in a basin with a tablespoonful of tarragon vinegar, a salt-spoonful of chilli vinegar, a teaspoonful of fresh tarragon and chervil finely chopped, a saltspoonful of mignonette pepper, and a good pinch of salt. Mix well together and serve in a boat. This sauce is very good served with hot asparagus, brains, calf’s head, &c.

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