This is a classic cold sauce for boiled meats, poultry, and fish, but I find wonderful new uses for it all the time.

　　

Ingredients

makes about 2 1/2 cups

　　1/2 cup finely chopped red onion

　　2 tablespoons finely chopped shallots

　　1/2 cup very thinly sliced scallions

　　2 tablespoons finely chopped fresh chives

　　1/2 cup finely chopped roasted red peppers (jarred pimientos)

　　1/2 cup finely chopped baby gherkin pickles

　　2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped

　　2 tablespoons drained and chopped tiny capers in brine

　　1/4 teaspoon powdered mustard

　　1 cup extra-virgin olive oil

　　1/2 cup red wine vinegar

　　1/4 cup finely chopped fresh Italian parsley

　　Salt to taste

　　

Step 1

Put all the ingredients except the chopped parsley and salt in a mixing bowl, and stir to blend. Just before serving, stir in the chopped parsley and salt to taste.

　　

Step 2

Store refrigerated for 4 or 5 days. Refresh before using with additional red wine vinegar and extra-virgin olive oil, if the sauce seems dry, and fresh chopped parsley to liven up the color.

　　

Serving Ideas . . .

Step 3

Delicious with:

　　

Step 4

Homemade Tonno sott’Olio (page 10)

　　

Step 5

Marinated steamed mussels (page 16)

　　

Step 6

Poached Whole Zucchini (page 238)

　　

Step 7

Grilled Cod Steaks (page 302)

　　

Step 8

Poached Chicken (page 328)

　　

Step 9

Poached Veal Tongue (preceding recipe)

　　

Step 10

Any steamed or boiled vegetables. It also makes a great sandwich dressing.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.