{"id":6574,"slug":"vinaigrette-sauce-2","title":"Vinaigrette sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one small sour pickle","salt","some fresh-ground black pepper","one spoonful of vinegar","two spoonsful of olive oil","some sliced chives","chopped parsley","chervil","one chopped shallot","a spoonful of chopped capers"],"ingredients_norm":["sour pickle","salt","fresh ground black pepper","vinegar","spoonsful of olive oil","chive","parsley","chervil","shallot","caper"],"steps":["Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil.","If desired, add one chopped shallot and a spoonful of chopped capers."],"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/39550","source_ref":"pg:39550:w142:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e90938651908588619c70461ec2671e37e1d60a426d2cb31059e8cb34c6d6c02","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-2"}