Cold Ravigote Sauce
Ravigote sauce is a cold, emulsified sauce, perfect for accompanying cold meat dishes, such as white offal or poached fish. It is made with mustard, vinegar, fi
Ravigote sauce is a cold, emulsified sauce, perfect for accompanying cold meat dishes, such as white offal or poached fish. It is made with mustard, vinegar, fine herbs, and capers, giving it a lively and tangy flavor. This sauce is ideal for enhancing the flavors of cold dishes.
Time
20 min. =
20 min.
Utensils
1 knife1 bowl1 whisk
Ingredients for 4 parts
- 1 c. à s. sea salt
- 400 ml. frying oil
- 10 g. onions
- 20 g. parsley
- 1 c. à s. black pepper
- 20 g. mustard
- 120 ml. white wine vinegar9
- 15 g. capers
Steps
- Finely chop the white onion, rinse it under a stream of water, then drain it on absorbent paper to remove the juice.
- Finely chop the fine herbs.
- Mix the mustard and vinegar in a bowl. Add the salt and pepper, mix to dissolve the salt.
- Gradually incorporate the oil.
- Add the chopped herbs, drained capers, and chopped onions. If you have small capers, there is no need to chop them
- put them whole, they will add a little crunch.
- Gently mix everything together.