Enriched Vinaigrette

Name: Enriched Vinaigrette
Yield: Makes 1½ cups (360 ml)
Cuisine: French
Ingredients: ½ teaspoon kosher salt; 1½ teaspoons Dijon mustard; ½ teaspoon freshly ground black pepper; ¼ cup red wine vinegar; 1 cup (250 ml) olive oil; 2 tablespoons capers, coarsely chopped; 1 hard-boiled egg, finely chopped; 10 sprigs flat-leaf parsley, leaves only, coarsely chopped; 2 teaspoons anchovy paste

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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

Ingredients

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

Europe
France
Sauce
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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.