| Ingredients | for 1 kg. | for 10 kg. |
|---|---|---|
| Oil | 0,5 L. | 5 L. |
| Vinegar 90 | 0,2 L. | 2 L. |
| Pepper | 0,003 kg | 0,025 kg |
| Tarragon | 0,1 kg | 0,75 kg |
| Parsley | 0,1 kg | 0,75 kg |
| Salt | 0,02 kg | 0,2 kg |
Wash and finely chop the tarragon and parsley. In a pot or bowl, put the oil, diluted vinegar, crushed pepper and salt, stirring well. Add the chopped tarragon and parsley, then stir again until the composition becomes homogeneous.
It is used to boiled meat, tongue and especially with boiled or baked veal head.