Sauce Ravigote
Sauce ravigote is a classic French cuisine cold sauce, characterized by its freshness and acidity. It is made with vinegar, oil, capers, gherkins, shallots, par
Sauce ravigote is a classic French cuisine cold sauce, characterized by its freshness and acidity. It is made with vinegar, oil, capers, gherkins, shallots, parsley, chervil, and tarragon. This sauce is traditionally used to accompany dishes of calf's head, but it also pairs very well with other cold meats, fish, or eggs. Its bright flavor and crunchy texture make it a condiment appreciated for its originality. The preparation of this sauce is simple and quick, and it can be stored in the refrigerator.
Time
20 min. =
20 min.
Utensils
1 knife1 bowl
Ingredients for 6 parts
- 0.25 c. à c. sea salt
- 2 c. à s. parsley
- 1 shallot
- 0.25 c. à c. black pepper
- 100 ml. sunflower oil
- 50 ml. vinegar
- 2 c. à s. pickled gherkins
- 1 c. à s. chervil
- 2 c. à s. capers
- 1 c. à s. tarragon
Steps
- Finely chop the capers, gherkins, shallot, parsley, chervil, and tarragon.
- In a bowl, mix the sunflower oil, white wine vinegar, salt, and black pepper.
- Add the chopped ingredients and mix gently.
- Serve chilled with dishes of calf's head, other cold meats, fish, or eggs.