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Sauce ravigote
(Ravigote)
Sauce ravigote is a French classic that is made as a chilled or warm sauce. The cold version is based on vinaigrette (a combination of oil and vinegar), while the other additions usually include capers, parsley, tarragon, chervil, and onions. The other version is made with velouté—a combination of veal stock and roux—and it also incorporates white wine, vinegar, shallots, and different herbs.
This versatile sauce can accompany various dishes and can be adapted with other ingredients.
Serve with
Veal Dish
Tête de veau
As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous ... Read more
WHERE TO EAT The best Sauce ravigote in the world (according to food experts)
