3 Tbsps. finely chopped onion
2 Tbsps. small, drained capers, chopped
1/4 cup finely chopped parsley
2 Tbsps. finely chopped tarragon
2 Tbsps. finely chopped chives
2 Tbsps. finely chopped chervil
1/4 cup wine vinegar
1 cup olive oil
Salt and freshly ground pepper
Combine the onion, capers, parsley, tarragon, chives, chervil and vinegar in a mixing bowl.
Gradually add the oil, stirring vigorously with a wire whisk. Add salt and pepper. Serve with boiled beef, calf’s head, or poached fish.
Yield: About 1-1/2 cups.
And the ESCOFFIER COOK BOOK says this about Ravigote Sauce:
Reduce by half, one-quarter pint of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half ounce of shallot butter and one teaspoon of chervil, tarragon, and chopped chives. This sauce accompanies poultry and certain white ‘abats’ (lights of veal, pork, and lamb).