Sauce Ravigote Recipe
- 6 tablespoons Sherry wine vinegar
- 2 tablespoons Dijon mustard
- 1 cup (scant) sunflower oil or safflower oil
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped drained capers
- 1/4 cup chopped shallot
- 1/4 cup chopped sweet gherkin pickles
- 4 hard-boiled eggs, peeled, chopped
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.
