White Or Green Cold Ravigote Sauce
|Raw egg yolk||1|
|Hard boiled egg yolk||1|
|French mustard||1 Tablespoon|
|Olive oil||8 Ounce|
|Mild vinegar/Wine vinegar||2 Tablespoon|
|Mixed herbs||1 Tablespoon, chopped together|
Mash together the hard-boiled yolk of egg, the raw yolk and the French mustard; add a good dash of pepper, and then the oil, little by little, beating it in steadily with a wooden spoon as for mayonnaise sauce.
Then add the vinegar, beat till very smooth, and finally stir in the mixed herbs.
Add capers if you like, and chopped gherkins.
To make a White Ravigote Sauce, leave out the mixed herbs.
Note: French parsley, thyme, etc., chopped straight from the garden will taste immeasurably better than the dry-as-dust packet kind.