Piquant Sauce For Smoked Fish

• 1/4 cup Sherry vinegar
• Salt and freshly milled black pepper to taste
• 1 cup olive oil
• medium shallot, finely chopped
• 3 tablespoons each of flat parsley, chives, chervil and tarragon, chopped
• 3 tablespoons chopped chives
• 3 tablespoons chopped chervil
• 3 tablespoons chopped tarragon
• 6 to 8 small cornichons, chopped
• 1 tablespoon capers, drained and chopped

1. In a medium-size mixing bowl, whisk the vinegar with the salt and pepper.
2. Gradually whisk in the oil.
3. When the mixture has emulsified, fold in the remaining ingredients, cover and refrigerate.
4. Serve the sauce with the smoked fish at room temperature.

sherry vinegar, salt, olive oil, shallot, parsley, chives, chervil, tarragon, cornichons, capers

Taken from cooking.nytimes.com/recipes/761 (may not work)