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Red-Wine Vinaigrette with Herbs and Egg

Recipe photo courtesy of Ryan Liebe

With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-wine vinegar, this quick sauce brings French flavor to any simply prepared poached, steamed, roasted, or sauteed fish.

Source: Martha Stewart Living, March 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

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