Sauce Ravigote from New York Times Menu Cookbook by Craig Claiborne
Combine the shallots and capers in a mixing bowl. Add the tarragon and parsley. Reduce the mussel broth by half by boiling over high heat. Add the mayonnaise to
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Whisk
Ingredients
- 1 tablespoon chopped fresh tarragon
- ⅓ cup chopped capers
- 3 tablespoons shallots
- ½ cup mayonnaise
- 1 cup broth in which mussels cooked
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon Tabasco
- Dijon or Düsseldorf
- 3 tablespoons mustard, preferably
- Freshly ground black pepper
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