Ravigote Sauce

6 tablespoon of «CAPIRETE» Extra Virgin Olive Oil
2 tablespoon of «CAPIRETE» Sherry Vinegar
30g. capers
30g. small pickles, finely diced
40g. fine herbs, scissor-cut
30g. onion, finely chopped
Salt and pepper

Place all of the ingredients together in a bowl and mix thoroughly. It’s as easy as that!

Ideal for: Ravigote Sauce is ideal for highlighting beef or lamb tripe and offal dishes (brains, feet, tongue, chitterlings) which can be served with unpeeled boiled potatoes.

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