VINAIGRETTE SAUCE FOR ARTICHOKES
Provided by Robert Farrar Capon
Categories easy, condiments
Time 15m
Yield About 1 cup, or enough sauce for 4 servings
Number Of Ingredients 9
Steps:
- Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper. Beat vigorously with a whisk.
- Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise. Beat in the remaining vinegar until the sauce is fairly runny but still thickened. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 34 grams, Carbohydrate 0 grams, Fat 41 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 141 milligrams, Sugar 0 grams, TransFat 0 grams
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