Ravigoté
From SAVEUR Issue #164 Ravigoter means "to invigorate" in French, and indeed, this lightly acidic French sauce perks up the palate.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spatula
- Pepper mill
Ingredients
- 1⁄3 cup sherry vinegar
- 1 tbsp. Dijon mustard
- 1⁄3 cup canola oil
- 1 tsp. minced chive
- 1 tsp. parsley
- 1 tsp. tarragon
- 2 cornichons, minced
- 1 hard-boiled egg, minced
- 1⁄4 shallot, minced
- Kosher salt
- freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
How to make Ravigote Sauce Recipe
slurrp.com
Egg Salad with Tarragon Ravigote
deliciousliving.com
Remoulade
saveur.com
Velvety Verve: Vinegret Sauce (Classic Vinaigrette Dressing)
intrecipes.com
Sauce Vinaigrette
saveur.com
Homemade ravigote sauce - ideal to serve with fish
ohmydish.com
How to make Sherry-shallot Vinaigrette Recipe
slurrp.com
Sauce Ravigote from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com