Ravigote Sauce

Name: Ravigote Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: French Classic
Ingredients: 20 tsp red wine vinegar (100 ml) Red Wine Vinegar; about ½ onion (60 g) Onion; 1 cup + 1/4 cup grapeseed oil (300 ml) Grapeseed Oil; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about ¼ bunch (15 g) Parsley; about ¾ bunch (15 g) Chives; about ½ bunch (10 g) Chervil; 1/8 cup capers (30 ml) Capers; about ¼ tsp (0.5 g) Pepper; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

DRESSING · TÊTE DE VEAU & POT-AU-FEU

A dressing for tête de veau & pot-au-feu. The same recipe pairs it with Gribiche Sauce, the mayonnaise.

Ducasse's ravigote sauce.

On the jar

RAVIGOTE

Method: shake
Yield: about 2 cups
Ingredients: 10
Jar batch: 0.65× recipe

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Ratio

GRAPESEED OIL 300 mlRED WINE VIN 100 ml

Ingredients

Red Wine Vinegar20 tsp red wine vinegar (100 ml)
Onionabout ½ onion (60 g)
Grapeseed Oil1 cup + 1/4 cup grapeseed oil (300 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Parsleyabout ¼ bunch (15 g)
Chivesabout ¾ bunch (15 g)
Chervilabout ½ bunch (10 g)
Capers1/8 cup capers (30 ml)
Pepperabout ¼ tsp (0.5 g)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, RED WINE VIN.
Add by count: ¾ ONION, ½ BUNCH CHIVES, ¼ BUNCH CHERVIL.
Season to finish: PARSLEY (about 4½ Tbsp), CAPERS (to taste), PEPPER (to taste), SALT (to taste), DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars

Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herring Sauce★★★ KITCHENOn the jar: HERRING
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Sauce Ravigote.

Adapted from a Alain Ducasse recipe (Grand Livre de Cuisine Bistrot / Académie du Goût).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grand Livre de Cuisine Bistrot / Académie du Goût (published as “Sauce Ravigote”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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