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Herbed Vinaigrette


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


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.