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Sauce Ravigote
Posted by Lori Ross - Viewed 1777 times

recipe by Lori Ross

1/4 tsp salt
1 tbsp vinegar
5 tbsp olive oil
1/8 tsp dried mustard
1 small glove garlic, pressed
1 tsp each chopped onion, capers and dill pickle (cornichons are great!)
2 tbsp chopped fresh herbs (ideally a mixture of parsley, tarragon, chives)
Add everything to a screw top jar and shake vigorously for about a minute. May be stored for 1-2 weeks, tightly covered in refrigerator.   Serve as dipping sauce for skewers or as a dip for vegetables.

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