Ravigote (pronounced rav-vee-gaughť) is a classic sauce in French cuisine made with fresh herbs, capers, eggs, and oil. The word itself comes from the French, ravigoter, to freshen up, to perk up, which is exactly what this sauce does to plain meats and vegetables. There are probably as many versions of ravigote as there are cooks in France because everyone varies the ingredients or technique slightly. This is my favorite version!
Prep time: 10 min • Yield: about 2 cups
- 6 tablespoons white wine or tarragon vinegar
- 4 teaspoons Dijon mustard
- ¾ cup good quality mild olive oil or macadamia nut oil
- 4 hard-boiled eggs, separate yolks from whites and chop whites
- ⅓ cup fresh tarragon leaves, chopped
- ¼ cup fresh Italian parsley leaves, chopped
- ¼ cup capers, drained and chopped
- ¼ cup shallots, chopped
- 1 tablespoon prepared fresh horseradish
- Dash cayenne
- ½ teaspoon maple syrup (optional)
- In a blender whip together vinegar and mustard until well blended. Very gradually pour in a thin stream of oil.
- Add hard boiled yolks; reserving the chopped egg whites for the next step. Blend in yolks until fully incorporated into mixture.
- Pour mixture in to a medium bowl and mix in remaining ingredients. (This is where you add the chopped egg whites.) Cover and let come to room temperature before serving.
Notes: This sauce is absolutely divine on fish, shellfish, chicken, turkey, or any leftover cold sliced meats. There are also many other ways to serve it (….other than eating it right out of the bowl! It’s so good.) It makes a fabulous salad dressing for any salad and it’s especially terrific on a Cobb, Nicoise, or spinach salad. Spoon over a sliced avocado, blanched green beans or asparagus.
Serve with sliced fresh summer tomatoes. Cube cooked meat and vegetables, pile into a lettuce cup, and top with ravigote.