Recipes > Sauces & Spreads > Sauce Viennaise

Sauce Viennaise


  • 1 small can of tomatoes
  • 3/4 cup Mayonnaise Dressing
  • 3/4 tablespoon finely chopped capers
  • 1 teaspoon finely chopped parsley
  • 2 teaspoons finely chopped gherkins
  • 2 teaspoons finely chopped olives
  • 1 teaspoon finely chopped onion or chives


Reduce the tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To the Mayonnaise Dressing add the capers, parsley, gherkins, olives, onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve.


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Fifty-Two Sunday Dinners (1913).

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