Ingredients:
2/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped onion
1/2 cup loosely packed fresh parsley
1 tablespoon Dijon-style mustard
1 small clove garlic
7 cornichons (tiny French pickles)
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
Instructions:
Place oil, vinegar, onion, parsley,
mustard, garlic, cornichons, Worcestershire sauce and black pepper in food
processor or blender. Puree until well blended. Refrigerate for up to 1
week.
Makes
1 1/4 cups: Nutrient Value Per 2 Tablespoons: 134 calories, 15 g fat (2 g
saturated), 0 g protein, 1 g carbohydrate, 0 g fiber, 63 mg sodium, 0 mg
cholesterol.