Recipe - Sauce Viniagrette For Asparagus

3 cup Olive oil
1 cup White vinegar
1 cup Tarragon vinegar
2 md Kosher dill pickles
2 md Onions
1 Hardboiled egg
2 tablespoon Chopped parsley
3 tablespoon Capers
4 Cloves garlic
1 tablespoon Dijon mustard
2 tablespoon Salt
10 Good grinds fresh black
pepper
One half Lemon; juice of
One half Lime; juice of

Place all ingredients in blender and blend. Refrigerate. Yield: 2 quarts.

PAUL BASH

RESTAURANT JACQUES AND SUZANNE

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.