Vinaigrette Sauce II

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Preparation info

  • About

    1 cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon sugar
  • ¾ cup salad oil
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cucumber pickles
  • 2 tablespoons chopped pimiento
  • 1 tablespoon chopped capers

Method

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

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