Cook and Drink

A classic, French sauce, traditionally served with Tête de Veau, but in general great with cold meat and cold, poached fish. A very simple, easy to make sauce with just the right acidity to brighten up your cold starter. The warm version is made with a broth, the cold one with oil, vinegar and mustard, as you would prepare a vinaigrette.
No eggs?
Indeed, no eggs. If you look at the list of ingredients, you could think of Remoulade or Tartare Sauce (both mayonnaise based) or Gribiche (made with hard boiled eggs). Ravigote is different, it’s light and uplifting. Just give it a try next time you serve cold meat or fish as a starter. Forget about the mayonnaise and enjoy this delicious, flavourful sauce.
We served our Ravigote with Pâté de Tête Persillé and crusted bread.

Wine Pairing

We enjoyed a glass of white Pontificis, made with Viognier and Chardonnay grapes by Badet- Clément. This is an oaked dry wine from the Languedoc-Roussillon region in France. It is elegant, with some oak, clear acidity and some bitterness. Creamy, with some vanilla, butter and perhaps tropical fruit. In general you’re looking for a white wine with clear acidity, oak and balance.

What You Need

• Coarse Mustard (Moutarde à l’Ancienne) 
• White Wine Vinegar
• Oil (Sunflower, Avocado)
• 3 Cornichons
• 8 Capers
• 1 Shallot
• Parsley
• Tarragon
• Chervil
• Black Pepper

What You Do

Finely chop the shallot, slice the cornichons, halve the capers. Chop the herbs. Combine a spoonful of mustard with the same amount of vinegar. Slowly add the oil until you have the right consistency and flavour. Add more vinegar to get the right acidity. Happy? Add shallot, cornichons and capers. Mix. Now add a generous amount of parsley, tarragon and chervil. Finish the sauce with black pepper.

PS

The amount of tarragon depends on the type of tarragon and your personal preference. There are actually three types: French tarragon (intense and aromatic, the one to use in the kitchen), Russian tarragon (limited flavour, no complexity) and Mexican (a touch of anise, but not even close to French tarragon).