Sauce Ravigote

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10 minutes
| Servings: Makes two cups


  • 14 cup aged red wine vinegar
  • 1 tbsp. Dijon mustard
  • 12 cup cooking stock from Tête de Veau or beef stock
  • Kosher salt and freshly ground black pepper
  • Pinch of cayenne
  • 1 cup sunflower oil
  • 1 cup minced chives
  • 34 cup finely chopped parsley
  • 12 cup minced chervil
  • 12 cup minced tarragon
  • 14 cup capers, rinsed and minced
  • 2 small shallots, minced
  • 1 hard boiled egg, finely chopped
  • 1 garlic clove


  1. In a small saucepan, reduce the cooking liquid or stock by half over high heat, about 5 minutes.
  2. Cool, then transfer to a blender along with the vinegar, mustard, salt, pepper, and cayenne. With the motor running, slowly drizzle in the oil until emulsified.
  3. Transfer to a bowl along with the chives, parsley, chervil, tarragon, capers, shallots, and egg. Using a microplane, grate the garlic into the bowl, then stir everything to combine.