Piquant Sauce For Smoked Fish
Published December 3, 1988
- Total Time
- About 10 minutes, plus refrigeration
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Ingredients
¼ cup Sherry vinegar
Salt and freshly milled black pepper to taste
1 cup olive oil
medium shallot, finely chopped
3 tablespoons each of flat parsley, chives, chervil and tarragon, chopped
3 tablespoons chopped chives
3 tablespoons chopped chervil
3 tablespoons chopped tarragon
6 to 8 small cornichons, chopped
1 tablespoon capers, drained and chopped
Nutritional analysis per serving
4 grams carbs; 503 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 54 grams fat; 1 gram fiber; 341 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size mixing bowl, whisk the vinegar with the salt and pepper. Gradually whisk in the oil. When the mixture has emulsified, fold in the remaining ingredients, cover and refrigerate.
- Step 2
Serve the sauce with the smoked fish at room temperature.
Private Notes