Ravigote Sauce

This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes.

¼ cup Champagne or white wine vinegar
2 tablespoons minced shallots
2 cornichons, minced
1 heaping tablespoon capers, rinsed, drained, patted dry and chopped
½ cup chopped flat-leaf parsley
1 tablespoon chopped fresh chervil or fennel fronds
1 tablespoon chopped fresh chives
¼ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
1/3 to ½ cup extra-virgin olive oil

Put the vinegar in a bowl and add the shallots. Let stand for 5 minutes or so. Add the capers, cornichons, parsley, chervil, chives, salt, and pepper and stir together. Stir in ½ cup of olive oil and taste, adjusting for salt and pepper as desired. Add more olive oil if the sauce tastes too sharp. The sauce can be covered and stored in the refrigerator for up to a week.

Makes about 1 cup