Ravigote sauce


You'll need

1 tbsp white wine vinegar 2 tsp Dijon mustard 1 small clove of garlic, finely chopped 1 cornichon, finely chopped 1 tsp salted capers, rinsed and finely chopped 1 shallot, finely chopped 2 tbsp each finely chopped flat-leaf parsley, chervil and chives 100 ml extra-virgin olive oil

Method

  • 01
  • Place vinegar, mustard and garlic in a small bowl and whisk to combine, then stir in cornichon, capers, shallot and herbs. Slowly add extra-virgin olive oil and whisk to combine, then season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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