Sauce Ravigote
Sharp vinaigrette with capers, onion and plenty of herbs
The cold version — a vinaigrette so loaded with capers, onion and herbs that it is really a relish. The name means to revive, which is what it does to cold meat, leeks or a poached egg.
Ingredients
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup olive oil
- 2 tablespoons capers, rinsed and chopped
- 1 small onion, very finely chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chives
- 1 tablespoon chopped chervil
- Kosher salt and black pepper
Instructions
- Whisk the vinegar and mustard together with a good pinch of salt.
- Add the olive oil in a thin stream, whisking, until emulsified.
- Stir in the capers, onion and all the herbs.
- Season with salt and pepper. Let stand 15 minutes before serving.
Notes
- Soak the chopped onion in cold water for 10 minutes and drain if you want its bite softened.