Sauce ravigote

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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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