Ravigote Sauce

• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh chervil
• 1 teaspoon sugar
• Salt and pepper to taste

Steps

1. 1 In a small saucepan, combine vinegar, water, and sugar. Bring to a simmer over medium heat, then remove from heat.
2. 2 Let the mixture cool to room temperature.
3. 3 In a medium bowl, whisk Dijon mustard into the cooled vinegar mixture.
4. 4 Slowly whisk in olive oil until emulsified.
5. 5 Stir in parsley, chives, tarragon, and chervil.
6. 6 Season with salt and pepper to taste.

Equipment

• small saucepan
• whisk
• medium bowl

Variations

• Add a splash of lemon juice for extra brightness.
• Include a minced shallot for a subtle onion flavor.

Substitutions

• If chervil is unavailable, use an extra tablespoon of parsley.
• Substitute white wine vinegar with champagne vinegar for a milder flavor.

Pairings

• Pairs wonderfully with asparagus or green beans.
• Enhances the flavor of a simple roasted chicken.

Nutrition

Tips

• For the best flavor, use fresh herbs. Dried herbs can be used in a pinch but will alter the taste.
• This sauce is versatile and can be made ahead; it keeps well in the fridge for up to 3 days.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.

Freezing: Does not freeze well due to the fresh herbs.

Serving Suggestions

• Serve with steamed vegetables, boiled potatoes, or grilled fish.
• Dollop over a classic steak frites for an elegant twist.

FAQ