{"id":3860,"slug":"vinaigrette-sauce","title":"VINAIGRETTE SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 teaspoon salt.","1/8 teaspoon black pepper.","Few grains cayenne.","1 tablespoon Tarragon vinegar.","2 tablespoons Malt vinegar.","1/2 cup Olive oil.","1 tablespoon chopped olives.","1 tablespoon chopped pickle.","1 tablespoon chopped green or red pepper.","1 teaspoon chopped parsley.","1-1/2 teaspoons chopped chives."],"ingredients_norm":["salt","black pepper","few grains cayenne","tarragon vinegar","malt vinegar","olive oil","olive","pickle","green or red pepper","parsley","chive"],"steps":["Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly.","Chill and pour over Boiled Halibut."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:112","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1d31a7b430658195d6c272f7ab1e9618e4c5f518671858735671a208360ef793","created_at":"2026-08-02T15:45:45Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/vinaigrette-sauce"}