Title: Vinaigrette Sauce
Categories: Spice Dressing
Yield: 1 Servings

1	c	Extra virgin olive oil
1	c	Wine vinegar
1		Egg yolk; beaten in
		Salt and pepper; to taste
2	tb	Parsley; chopped
1	tb	Chives; snipped
2	ts	Chervil; (dry) chopped
1	ts	Dried tarragon; chopped
1	tb	Egg whites; hard-boil & chop
2	tb	Cornichon; finely diced
1	tb	Capers
3		Shallots; finely chopped

Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.

Many variations are possible.

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