PIQUANT SAUCE FOR SMOKED FISH

Piquant Sauce For Smoked Fish image

Provided by Christopher Idone

Categories condiments, sauces and gravies

Time 10m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1/4 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

Steps:

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.
Serve the sauce with the smoked fish at room temperature.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 45 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 8 grams, Sodium 338 milligrams, Sugar 1 gram