Vinaigrette Sauce II

Name: Vinaigrette Sauce II
Yield: About 1 cup
Cuisine: United States
Ingredients: 2 tablespoons lemon juice; 1 tablespoon chopped capers; ¾ teaspoon salt; 2 tablespoons cider vinegar; 1 garlic clove, minced; 1 tablespoon sugar; 1 tablespoon chopped green pepper; ¾ cup salad oil; ⅛ teaspoon freshly ground black pepper; 1 tablespoon chopped parsley; 1 tablespoon chopped cucumber pickles; 2 tablespoons chopped pimiento

Preparation info

About
1 cup

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons lemon juice
2 tablespoons cider vinegar
1

Americas
United States
Sauce
New York
Vegan
Raw
Gluten-free

Method

Combine all ingredients and stir vigorously before serving. Serve over hot vegetables and with salads.