Green Sauce (Sauce Ravigote)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- parsley
- basil
- chervil
- salad burnet (pimpinella/salvestrella)
- celery leaves
- shallots
- anchovies
- g sweetened capers
- raw egg yolk
- olive oil
- vinegar
- salt
- pepper
Instructions
- Chop or pound and sieve the herbs (parsley, basil, chervil, salad burnet), celery leaves, shallots, anchovy and sweetened capers.
- Put in a sauceboat with a raw egg yolk; season with oil, vinegar, salt and pepper and mix well.
- Serve with boiled fish or poached eggs. Artusi uses 20 g capers, one yolk, and the rest to taste.