209 Sauce Ravigote or Vinaigrette

Ingredients

  • 5 dl (18 fl oz or U.S. cups) oil
  • 2 dl (7 fl oz or U.S. cup) vinegar
  • 2 tbs small capers
  • 2 tbs chopped parsley
  • 40 g ( oz) mixed chopped tarragon, chervil and chives
  • 70 g ( oz) finely chopped onion
  • a good pinch of salt
  • a pinch of pepper

Method

Mix all the ingredients together well.

This sauce is specially suitable for serving with calf’s head, calf’s feet and sheep’s trotters etc.

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