Vinaigrette Sauce I

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Preparation info

  • About

    1ยผ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons wine vinegar
  • ยพ cup olive oil
  • ยฝ cup finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon chopped drained capers
  • ยฝ teaspoon finely chopped onion
  • 1 teaspoon finely chopped sour pickle (optional)
  • Salt and freshly ground black pepper


Combine all the ingredients and beat with a fork until well blended. Chill the sauce if it is to be used with chilled vegetables or shrimp. Heat sauce to lukewarm if it is to be used with hot boiled beef, fish or chicken, pigsโ€™ feet or calfโ€™s head.

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