Sauce ravigote
By
Paul Bocuse
chef
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Ingredients
- 2 sprigs parsley
- 2 sprigs chervil
- 2 sprigs tarragon
- 1 medium onion
- 2 tablespoons capers
- 1 teaspoon mustard
- 3 tablespoons oil
- 2 tablespoons vinegar
- 1 teaspoon salt
- Pinch of pepper
Instructions
Wash the herbs, remove their leaves, and chop them. Peel and chop the onion. Crush the capers. Mix them with the herbs, the onion, and the mustard. Add the oil and vinegar little by little. Season with salt and pepper to taste.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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