Jayne Cohen's picture

Sour Pickle Vinaigrette

photo taken by mharvey75, on April 3, 2008, CC licensing


Yield: 4 to 5 serving
1 cup coarsely chopped half-sour or garlic-dill pickles
2 tablespoons liquid from pickle jar (include peppercorns and other flavorings, if desired)
3 tablespoons best-quality extra virgin olive oil
Salt and freshly ground black pepper
Fresh lemon juice

Place the pickles and pickle liquid in a blender and process at high speed until pureed. With the machine on, slowly add the oil. Continue processing another minute or two, until the mixture is smooth and emulsified. Transfer to a bowl, and add salt, pepper, and lemon juice as needed. You can serve the sauce right away, but it's best to allow the flavors to mellow for a while in the refrigerator. Stir the vinaigrette before serving.

Sephardic or Askhenazi: 
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