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Le Chaudron recipe
Sauce Ravigote
Ravigote herb and caper sauce
⏱ 10 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)neutral oil
50 ml (3½ tbsp)white wine vinegar
2 tbspDijon mustard
3 tbspcapers in vinegar
3cornichons, finely chopped
2shallots, finely chopped
1bunch of flat-leaf parsley, chopped
1bunch fresh chervil, chopped
1bunch of fresh tarragon, chopped
1bunch of chives, chopped
- 150 ml (⅔ cup) neutral oil
- 50 ml (3½ tbsp) white wine vinegar
- 2 tbsp Dijon mustard
- 3 tbsp capers in vinegar
- 3 cornichons, finely chopped
- 2 shallots, finely chopped
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch fresh chervil, chopped
- 1 bunch of fresh tarragon, chopped
- 1 bunch of chives, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Very finely chop all the fresh herbs with a sharp knife.
- Finely chop the cornichons and capers, and mince the shallots very finely.
- In a bowl, whisk the Dijon mustard with the white wine vinegar.
- Drizzle in the oil, whisking hard to emulsify.
- Stir in the shallots, capers and cornichons.
- Fold in all the chopped fresh herbs.
- Taste and adjust the seasoning, then transfer to a sterilized jar and refrigerate for 1 hour before serving.
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