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

Ingredients

Method

Main

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