Sauce Ravigote

I've been thinking a lot about cold sauces lately.  Not the vinaigrettes or mayonnaise but some more classic ones that can be used with cold meats, fish and vegetables.

I came across this when having one of my impromptu "teas" with Colette.  I had known her for few months by this time and it was soon after her son returned to Paris after Breouch -gate.  I had poached chicken the previous day, used all but the two legs and a wing and had mentioned this to Collette early that morning.

"Come over for tea" was in the invitation and "bring your chicken and you shall see what the French do with leftovers!

So there, about five o'clock on a Wednesday or Thursday afternoon, we sat down to fresh bread slathered with sauce ravigote and pieces of poached chicken placed on top.

You will need:

A pinch of salt
two dessert spoons of red wine or sherry vinegar
six to eight dessert spoons of extra virgin olive oil
three or four dessert spoons of chopped parsley, thyme and/or tarragon
a small onion finely chopped
two small gerkins, finely chopped
two to three dessert spoons of capers, also finely chopped
a little more salt and some pepper to taste

All the ingredients should be chopped quite small.  I've had "chunky"  before and it's not the same.  I've also had a version that was blitzed and smooth, again not the same.

The initial pinch of salt should be desolved in the vinegar first (if you like your sauce a little more tart, I would add a maximum of an additional spoonful, otherwise add more capers and gerkins instead.

Combine well and this should serve three or four people of with enough for a starter or two people to accompany a main course of cold meats, fish and raw vegetables.  Lovely...