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“The most delicious vinaigrette, ever. So worth the time, you'll never go back to bottled vinaigrette again. *Original recipe came from a fantastic Junior League Cookbook out of San Diego called, California Sol Food. Enjoy!”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the olive oil, cream, egg, vinegar, garlic, slat, white pepper, Dijon mustard, dry mustard and sugar in a jar with a tight fitting lid and seal tightly. Shake to mix.
  2. Add the hard-boiled egg, olives, chives, parsley and capers to the vinaigrette and shake to mix.
  3. Alternatively, pour the vinaigrette over blanched summer vegetables and sprinkle with the hard boiled egg, olives, chives, parsley and capers. Store the leftovers in the refrigerator.

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