Sauce Ravigote (Cold)

November 22, 2009

Sauce Ravigote (Cold) - kvalifood.com

Sauce ravigote (cold) is a French vinaigrette-based sauce with mustard, capers, cornichons, shallots, and fresh herbs. It is a classical cold sauce from Escoffier’s repertoire, traditionally served with calf’s head, poached fish, and cold meats. The name comes from ravigoter – to invigorate.

Makes ca. 250 ml, about 4 servings

Ingredients

150 ml neutral oil (sunflower or rapeseed) or extra-virgin olive oil
30 ml white wine vinegar
25 g Dijon mustard (~1.5 tbsp)
2 medium shallots (40 g), finely chopped
20 g capers (drained), roughly chopped
20 g cornichons (~4 small), finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh chervil leaves, finely chopped (or substitute chives)
Salt and freshly ground black pepper, to taste

Directions

Combine the Dijon mustard, white wine vinegar, and a pinch of salt in a medium bowl. Whisk until smooth.

Add the oil in a thin, steady stream while whisking vigorously, until the mixture is emulsified and slightly thickened - similar to a loose vinaigrette, not as thick as mayonnaise.

Fold in the chopped shallots, capers, and cornichons.

Add the parsley, tarragon, and chervil. Stir to combine.

Taste and adjust seasoning with salt, pepper, and a splash more vinegar if needed.

Refrigerate for at least 30 minutes before serving to let flavors meld.

Serve cold or at room temperature alongside poached fish, cold chicken, boiled beef, calf’s head, pot-au-feu, or steamed vegetables.

Notes

Oil choice: Neutral oil is more classical and lets the herbs and capers dominate. Olive oil adds its own flavor - good but different.
Consistency: This is a vinaigrette, not a mayonnaise. It should be pourable, not stiff. If it gets too thick, thin with a small splash of vinegar or water.
Storage: Keeps refrigerated in a sealed container for up to 48 hours. The herbs will lose brightness after the first day.
Optional additions: A trace of minced garlic or a squeeze of lemon juice adds brightness but is not traditional. A chopped hard-boiled egg on top is a known variation.