Frank's Recipes! Sauce Ravigote

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Sauce Ravigote

3 Tbsps. finely chopped onion
2 Tbsps. small, drained capers, chopped
1/4 cup finely chopped parsley
2 Tbsps. finely chopped tarragon
2 Tbsps. finely chopped chives
2 Tbsps. finely chopped chervil
1/4 cup wine vinegar
1 cup olive oil
Salt and freshly ground pepper

Combine the onion, capers, parsley, tarragon, chives, chervil and vinegar in a mixing bowl.

Gradually add the oil, stirring vigorously with a wire whisk. Add salt and pepper. Serve with boiled beef, calf's head, or poached fish.

Yield: About 1 1/2 cups.

And the ESCOFFIER COOK BOOK says this about Ravigote Sauce:

Reduce by half, one-quarter pint of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half oz. of shallot butter and one teaspoon of chervil, tarragon, and chopped chives. This sauce accompanies poultry and certain white 'abats' (lights of veal, pork, and lamb).