Sauce Ravigote
From French Provincial Cooking, by Elizabeth David

Chop very finely a big bunch of mixed parsley, tarragon, and watercress, with chervil and chives when they are available (about 2 oz. altogether), plus 3 anchovy fillets, a tablespoon of capers and 2 or 3 little gherkins or a small pickled cucumber. Stir in about 4 Tbsp of olive oil, a very little tarragon vinegar, and a thread of lemon juice. The sauce should be pretty thick, and can also be further seasoned by the addition of a little mustard.

Good with boiled beef and chicken as well as with fish.

Yield: Serves four to six people

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