Name: Ravigote sauce
Yield: 4
Ingredients: 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

A great summer sauce to have with barbecued meats, especially beef.

Ingredients

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

Main

1.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.

Kathy Snowball

Styling by Sophia Young