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Sauce ravigote

Herb and caper vinaigrette

Sauce ravigote: sharp French herb, caper and shallot vinaigrette

Ravigote, from the French for "to revive", is a sharp, herby vinaigrette from the old Paris bistro kitchen, spooned over warm potatoes, poached leeks, beans and boiled meats to wake them up. Shallots, capers, gherkins and a whole handful of chopped herbs are stirred into a mustard vinaigrette until it is more herb than oil. The common mistake is chopping the herbs too early, so they bruise and darken. Chef's tip: let the chopped shallot sit in the vinegar for 10 minutes first; it softens its raw bite.
Total time
10 min
Difficulty
easy
Serves
6
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Ingredients

Serves6

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Method

0/3 done
  1. Step 1: Stir the 1 shallot into the 2 tbsp white wine vinegar with the ¼ tsp salt and leave for 10 minutes.

    10 min
  2. Step 2: Whisk in the 1 tsp Dijon mustard, then the 5 tbsp olive oil until emulsified.

    2 min
  3. Step 3: Just before serving stir in the 1 tbsp capers, 3 cornichons, 2 tbsp flat-leaf parsley, 1 tbsp chives, 1 tsp tarragon, 1 tbsp chervil and 1 pinch black pepper.

Nutrition per serving

Calories
100 kcal
Protein
0 g
Carbs
1 g
Fat
11 g
Fibre
0 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does sauce ravigote take?
About 10 minutes in total.
How many people does it serve?
6 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of shallot?
Half an onion per 2 shallots.
What can I use instead of white wine vinegar?
Cider vinegar or rice vinegar, same amount.

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