Ravigote Sauce (Cold)

Sauce Ravigote

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 12 Shallots
  • 2 Cloves of Garlic
  • A Dill Pickle, Chopped Very Fine<

Method

Chop the shallots, greens and white, all very fine, and mince two cloves of garlic very fine. Put these in a bowl, and add one pickle about three inches long, chopped very fine; drain the pickle first of all water; add a good bunch of parsley, chopped very fine. Mix all this together in a bowl, and add one tablespoo