Ingredients

  • ¼ 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
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      134 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 20 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups

Preparation

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

Dining and Cooking