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Sauce Ravigote
Contributed by : Sherry Hauser

A favorite in summertime. An ideal accompaniment to cold meat especially Boston Corned Beef

 Picture

Ingredients
1 cup vinaigrette (¼cup vinegar+¾cup oil)
1 tbsp chopped shallot
1 tsp chopped chervil
1 tsp chopped chives (or green onion)
1 tsp chopped parsley (preferably Italian flat-leaf)
1 tsp chopped tarragon
1 tbsp capers (optional)
 		Blend all. Let sit at least an hour to allow flavors to develop. Best served at room temperature with cold beef, tongue etc.

 

 
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