Dish

Sauce ravigote

Ravigote sauce

Sauce ravigote is made by combining herbs such as parsley, chervil, and tarragon with vinegar, mustard, and olive oil. The sauce is then whisked together until it is smooth. Sauce ravigote is often served with fish or meat, such as grilled chicken or roasted beef. It is a tangy and flavorful sauce that adds a bright and fresh flavor to any dish.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce ravigote originated in France and has been around since the 18th century. It was originally made with a variety of herbs and spices, but the modern version typically includes parsley, chervil, and tarragon. Sauce ravigote has since become a popular sauce in French cuisine and is often served with fish or meat.

Dietary considerations

Gluten-free

Variations

There are many variations of sauce ravigote. Some recipes call for the addition of capers or cornichons to add a briny flavor. Others use different types of vinegar, such as red wine vinegar or sherry vinegar. Some recipes also call for the addition of anchovy paste or Dijon mustard to add depth of flavor.

Presentation and garnishing

Sauce ravigote can be garnished with fresh herbs, such as parsley or chervil. It can also be topped with chopped capers or cornichons.

Tips & Tricks

To make sauce ravigote with a smoother texture, try using a blender or food processor instead of whisking it by hand.

Side-dishes

Sauce ravigote is often served with fish or meat, such as grilled chicken or roasted beef. It can also be used as a dressing for salads or as a dip for vegetables.