Piquant Sauce For Smoked Fish

Name: Piquant Sauce For Smoked Fish
Total time: 10 min
Yield: 2 cups
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

By Christopher Idone

Total Time: About 10 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD: HOME FOR THE HOLIDAYS; ALL THE TRIMMINGS

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:2 cups

¼cup Sherry vinegar
Salt and freshly milled black pepper to taste
1cup olive oil
medium shallot, finely chopped
3tablespoons each of flat parsley, chives, chervil and tarragon, chopped
3tablespoons chopped chives
3tablespoons chopped chervil
3tablespoons chopped tarragon
6 to 8small cornichons, chopped
1tablespoon capers, drained and chopped

Ingredient Substitution Guide

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.