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Ravigote Sauce<\/p>\nRavigote Sauce<\/p>\n
This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes.<\/p>\n
\u00bc cup Champagne or white wine vinegar
\n2 tablespoons minced shallots
\n2 cornichons, minced
\n1 heaping tablespoon capers, rinsed, drained, patted dry and chopped
\n\u00bd cup chopped flat-leaf parsley
\n1 tablespoon chopped fresh chervil or fennel fronds
\n1 tablespoon chopped fresh chives
\n\u00bc teaspoon kosher or sea salt
\n\u00bc teaspoon freshly ground black pepper
\n1\/3 to \u00bd cup extra-virgin olive oil<\/p>\n
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 \u00bd 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.<\/p>\n
Makes about 1 cup<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-168","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":391,"url":"https:\/\/georgeannebrennan.com\/?page_id=391","url_meta":{"origin":168,"position":0},"title":"Pork Loin Stuffed with Fresh Figs and Thyme","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pork Loin Stuffed with Fresh Figs and Thyme This easy to make dish and its sauce display a surprising complexity of flavors. 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