Vinaigrette Sauce I

Preparation info
  • About

    1¼ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons wine vinegar
  • ¾ cup olive oil
  • ½ cup

Method

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, pigs’ feet or calf’s head.