Gastronomixs

Sauce ravigote

A classic French sauce based on a vinaigrette garnished with shallots, capers, and green herbs. 

Recipe makes one litre.

Sauce ravigote

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

white wine vinegar

600

g

olive oil

25

g

mustard

 

 

salt

 

 

pepper

70

g

shallots

15

g

capers

50

g

green herbs (parsley, chives, tarragon, chervil)

Preparation method

  • Make a vinaigrette from the vinegar, oil, mustard, salt, and pepper.
  • Finely chop the shallot and chop the capers and green herbs.
  • Mix everything together and add more seasoning if needed.
  • Store at 4°C. Stir just before serving to emulsify the mixture.

Serving suggestions

  • Use as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: trying using a different type of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.
  • Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, or apple cider vinegar.

Previous page