209 Sauce Ravigote or Vinaigrette

Name: Sauce Ravigote or Vinaigrette
Cuisine: France
Ingredients: 40 g (1½ oz) mixed chopped tarragon, chervil and chives; 2 tbs chopped parsley; 70 g (2½ oz) finely chopped onion; a good pinch of salt; a pinch of pepper; 5 dl (18 fl oz or 2¼ U.S. cups) oil; 2 dl (7 fl oz or ⅞ U.S. cup) vinegar; 2 tbs small capers

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

5 dl (18 fl oz or 2¼ U.S. cups) oil

Europe
France
Sauce
Mediterranean
Gluten-free
Vegan

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.