There are two classic versions of sauce ravigote, one a velouté flavored with herbs and served hot (Sauce Ravigote (Shallot and Herb Sauce)) and this probably earlier version, which is a type of vinaigrette, served cold. This French version of green sauce is similar to the Italian salsa verde, except that it contains onions and is never bound with breadcrumbs.
|capers, drained and chopped|
|fresh flat parsley|
|fresh chervil, chopped|
|fresh chives, chopped|
|onion, finely chopped|
|extra-virgin olive oil|
|salt and pepper||to taste||to taste|
Stir together the vinegar, capers, parsley, chervil, chives, and onion. Gently stir in the olive oil. Season with salt and pepper.
For a more stable version, heat the olive oil to
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.