Sauce Ravigote
The Quirky Foodster Team
Ingredients
- White wine vinegar — 45 ml (3 tbsp)
- Dijon mustard — 10 g (2 tsp)
- Olive oil — 90 ml (6 tbsp)
- Shallot, finely minced — 1 small
- Capers, chopped — 20 g (1.5 tbsp)
- Cornichons, chopped — 20 g (1.5 tbsp)
- Fresh parsley, chives and tarragon, chopped — 20 g (3 tbsp)
- Salt and pepper — to taste
Method
- Whisk vinegar and mustard together in a bowl.
- Slowly whisk in olive oil to form a loose emulsion.
- Stir in shallot, capers, cornichons and fresh herbs.
- Season with salt and pepper to taste.
- Let sit 10 minutes before serving to let flavours meld.
Cultural Background: A sharp, vinegar-based sauce brightened with capers, shallots and fresh herbs, ravigote takes its name from the French 'ravigoter', meaning to revive or perk up. It exists in both a warm veloute-based version and, more commonly today, a cold vinaigrette-style version served with cold meats and offal.
Tips: • Letting the sauce rest briefly softens the raw shallot bite. • Use a light, fruity olive oil so the herbs and capers remain the star.
Variations: • Add a splash of white wine for a softer, rounder flavour. • Warm gently with a veloute base for a hot version served with poached poultry.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Not applicable; typically served cold or at room temperature. Nutrition (per serving) Approx. 80 kcal, 0.2 g protein, 8.5 g fat, 0.8 g carbohydrate per 30 ml serving.
FAQs: What is ravigote traditionally served with? Cold meats, calf's head, poached fish, and boiled vegetables. Can I make it in advance? Yes, it keeps well refrigerated for a few days and the flavour deepens.
- White wine vinegar — 45 ml (3 tbsp)
- Dijon mustard — 10 g (2 tsp)
- Olive oil — 90 ml (6 tbsp)
- Shallot, finely minced — 1 small
- Capers, chopped — 20 g (1.5 tbsp)
- Cornichons, chopped — 20 g (1.5 tbsp)
- Fresh parsley, chives and tarragon, chopped — 20 g (3 tbsp)
- Salt and pepper — to taste
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