Courtesy of Kitchen Academy

Yield: 1 serving [generous portion]

• 1 hard-boiled egg, peeled
• 2 cornichons, finely minced
• 1 1/2 ounces champagne vinegar
• 1 onion, finely minced
• 2 teaspoons capers, drained
• 1 teaspoon Dijon mustard
• 1 teaspoon minced parsley
• 1 teaspoon minced chervil
• 1 teaspoon minced chives
• salt and pepper, as needed
• 4 ounces extra virgin olive oil

Preparation:

1. Push the hard-boiled egg through a tamis.
2. Combine the egg, cornichons, vinegar, onion, capers, mustard, herbs, salt and pepper.
3. Whisk in the oil to slowly to create an emulsion.

Personal Notes:The dominant flavor of this cold Sauce Ravigote is onion. If you like lots of onion flavor, you'll like this sauce. There is also more than a hint of tartness and vinegar (the vinegar, capers, cornichons and mustard) just behind the onion. Finally, the herbs give these two dominant notes some depth. This isn't a very stable emulsion, so if it is stored for a bit it'll need to be whisked just before service. Serve with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and calf brains. We served this with poached salmon (Kitchen Academy - Course II - Day 12)