"It's certainly worth trying to use whey for this dish," says Garratt. "A couple of drops of rennet in milk left at room temperature will yield some curds and whey. Drain off the whey for this recipe, but keep the curd in the fridge and the next day, voila - a fresh curd to spread on toast. Ravigote is a derivation of the French verb to 'reinvigorate', which is how we have translated the components of this classic sauce to be suitable for both hot and cold preparations." You'll need to begin this recipe a day in advance.
Note At Vincent, they use fresh whey from house-made cheese curds. As a substitute for whey, you can use equal parts milk and water.
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