SAUCE RAVIGOTE

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Sauce Ravigote image

Provided by Jerome Navarre

Categories     Sauce     Egg     Herb     Mustard     Quick & Easy     Shallot     Parsley     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 9

6 tablespoons Sherry wine vinegar
2 tablespoons Dijon mustard
1 cup (scant) sunflower oil or safflower oil
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
1/4 cup chopped drained capers
1/4 cup chopped shallot
1/4 cup chopped sweet gherkin pickles
4 hard-boiled eggs, peeled, chopped

Steps:

  • Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.

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