- 30g fresh parsley
- 20g fresh tarragon
- 20g fresh chervil
- 2 shallots, finely chopped
- 2 tablespoons capers, drained and chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 120ml extra virgin olive oil
- Salt and pepper to taste
Start by washing the fresh herbs thoroughly and pat them dry with a paper towel. Remove the tough stems from the herbs and finely chop the leaves.
In a medium-sized bowl, combine the chopped herbs, shallots, capers, Dijon mustard, and red wine vinegar.
Slowly drizzle in the olive oil while whisking the mixture continuously to create an emulsion. The sauce should thicken slightly.
Season the ravigote sauce with salt and pepper according to your taste preferences. Adjust the seasoning as needed.
Transfer the sauce to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the sauce a good stir to recombine any separated ingredients.
The ravigote sauce is traditionally served with grilled or roasted meats, such as beef, lamb, or chicken. It also pairs well with poached fish or seafood dishes. This tangy and herbaceous sauce adds a burst of freshness to the dishes it accompanies.
In conclusion, ravigote sauce is a classic French green sauce made with fresh herbs, shallots, capers, mustard, and vinegar. Its vibrant flavors and tangy profile make it a versatile condiment that enhances the taste of various meats and seafood. The sauce is quick and easy to prepare, and it can elevate your culinary creations with its aromatic herbaceous notes.
Facts about the sauce:
- Ravigote sauce is one of the five mother sauces in French cuisine.
- The word “ravigote” translates to “revive” or “refresh” in French, which reflects the sauce’s ability to brighten the flavors of a dish.
- Variations of ravigote sauce can be found in different regions of France, with slight differences in ingredients and preparation methods.
- The sauce is characterized by its vibrant green color and fresh herbaceous taste.
- Ravigote sauce is considered a classic accompaniment to cold meat or fish dishes and is often served as a condiment or a dressing.
- It is a versatile sauce that can be customized by adjusting the herb ratios or adding additional ingredients like lemon juice or minced garlic.