Dutch Ravigotesaus

October 22, 2021

Dutch Ravigotesaus - kvalifood.com

Dutch ravigotesaus is a cold mayonnaise-based sauce with pickles, capers, shallot, mustard, and fresh herbs. It is the standard accompaniment to kibbeling (fried cod bites) and other fried fish in the Netherlands. The name comes from the French word ravigoter, meaning to invigorate.

Makes ca. 150 ml, serves 4 as a dipping sauce

Ingredients

45 g mayonnaise
22 g crème fraîche (or sour cream)
4 small sour gherkins, finely minced (~40 g)
1 tbsp capers, finely chopped (~9 g)
1 small shallot, finely diced (~30 g)
1 tsp Dijon mustard (~5 g)
1 tsp sugar (4 g)
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh tarragon leaves, finely chopped (or 1/2 tsp dried tarragon)
Salt and black pepper, to taste

Directions

Finely mince the gherkins, capers, and shallot. Finely chop the chives, parsley, and tarragon.
In a bowl, combine the mayonnaise, crème fraîche, mustard, and sugar. Stir until smooth.
Add the gherkins, capers, shallot, and herbs. Mix well.
Season with salt and pepper. Taste and adjust - add more mustard for sharpness or more sugar if too acidic.
Refrigerate for at least 15 minutes before serving to let flavors meld.

Notes

Best made 30 minutes to a few hours ahead. The flavors improve as the shallot and herbs infuse the sauce.
Keeps 2-3 days refrigerated.
Traditionally served with kibbeling (Dutch fried cod bites), but works with any fried or baked fish, fish and chips, cold roast meats, or boiled eggs.
Sour cream works as a substitute for crème fraîche - the sauce will be slightly more tangy.
Dried tarragon is acceptable if fresh is unavailable; reduce quantity by half.
For a French-style vinaigrette ravigote (not this recipe), replace the mayo and crème fraîche with 100 ml olive oil emulsified into 25 ml white wine vinegar with mustard, then add the same herbs and aromatics.