Servings: 12 to 14
Note: Serve this with the roast pork shoulder master recipe.
1/4 cup minced shallots
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup finely diced cornichons
1 tablespoon capers
3/4 cup olive oil
1/2 cup minced parsley
1. Whisk together the shallots, vinegar, mustard, cornichons and capers. Whisk in the olive oil in a steady stream, then stir in the parsley. Set aside at least 30 minutes to combine flavors before serving.
Each of 14 servings: 107 calories; 80 mg. sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 1 gram carbohydrates; 0 protein; 0 fiber.