SAUCE RAVIGOTE

By BobD

Ingredients

• YIELD 2 CUPS
• From Chez Navarre in Toulouse that adds hard-boiled eggs to this classic green sauce, good on anything from fish and cold meats to grilled foods.
• 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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

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.