Sauce Ravigote (Cold Herb Vinaigrette)
Name derives from ravigoter — to reinvigorate. Distinguished from a simple vinaigrette by generous herbs, capers, and shallots. Referenced extensively in Escoffier and Larousse. James Peterson: “A French version of salsa verde, except it contains onions and is never bound with breadcrumbs.”
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 150 ml |
| White wine vinegar | 60 ml |
| Dijon mustard | 5 g |
| Shallot, very finely minced | 25 g |
| Capers, drained and chopped | 15 g |
| Fresh tarragon, chopped | 5 g |
| Fresh chervil, chopped | 5 g |
| Fresh chives, chopped | 5 g |
| Flat-leaf parsley, chopped | 5 g |
| Fine sea salt | 2 g |
Method
- Combine vinegar, mustard, salt, and pepper. Whisk until salt dissolves.
- Slowly drizzle in olive oil, whisking to emulsify.
- Add shallot, capers, and all herbs. Stir.
- Refrigerate 30 min. Serve cold or room temperature.
Notes
Classic ratio 5:2 oil-to-vinegar. Use French tarragon only — Russian tarragon lacks the anise character.
Pairs with: Tête de veau, poached fish, cold poultry, hard-boiled eggs, pâté.
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