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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Salpicon Sauce |
Original Date: |
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DIRECTORY: |
Sauces Cold |
2/23/96 |
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Revision Date: |
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3/23/96 |
| Sensitivity: |
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Ingredients |
2 cups |
8 cups |
Specs |
| olive oil |
3/4 cup |
3 cups |
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| champagne vinegar |
6 TBSP |
1 ½ cups |
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| cornichons,
drained, minced |
5 TBSP |
1 ¼ cups |
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| capers, rinsed,
chopped |
2 TBSP |
½ cup |
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| onion, minced |
2 TBSP |
½ cup |
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| roasted red bell
pepper, minced |
1 TBSP |
¼ cup |
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| Italian parsley,
minced |
1 TBSP |
¼ cup |
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| salt mix 3:1 |
1/4 tsp |
1 tsp |
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| black pepper fresh
ground, fine |
1/8 tsp |
½ tsp |
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| fresh tarragon,
minced |
1 TBSP |
¼ cup |
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Whisk all ingredients together in stainless steel bowl.
Place in a clean container. Label, date, initial and refrigerate.
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