Ravigote sauce (4)
Instructions
Chop herbs after being washed and dried, then the shallots, anchovy, capers.
In a bowl beat 1 fork with the vinegar with salt until dissolved, add 1 handful of pepper.
Add the oil and beat until you have an emulsified sauce.
Only when serving combine herbs, onion, anchovy, capers and mix.
Goes well boiled fish, poached eggs, white meat.
Ingredients and dosing for 4 persons
- 1 sprig of parsley
- 1 bunch of chervil
- 1 sprig of basil
- 1 sprig of tarragon
- 1 bunch of pimpinella
- 1 bunch of chives
- 1 shallot
- 1 salted anchovy
- 20 g of salted capers
- 4 tablespoons of olive oil extra virgin
- White wine vinegar
- Salt
- 1 handful of pepper