Enriched Vinaigrette

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a delicious sauce to go with boiled meats and chicken or simple poached fish.


  • 10 sprigs flat-leaf parsley, leaves only, coarsely chopped
  • 2 teaspoons anchovy paste


In a food processor, pulse the parsley, anchovy paste, mustard, salt, pepper, and vinegar to combine. With the machine running, slowly pour in the oil. Remove to a small bowl. Stir in the capers and egg. This can be refrigerated for up to 3 days. Remove from the refrigerator 1 hour before serving, to allow the olive oil to liquefy.