Salsa Ravigote

Name: Salsa Ravigote
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: about 9 yolks (160 g) Egg Yolk; 2 g lime juice Lime Juice; about 2 Tbsp (33 ml) Oyster Sauce; about 3 Tbsp (40 ml) Cider Vinegar; 7 g Hot Mustard; ⅔ cup (165 ml) Olive Oil; ⅔ cup (165 ml) Seed Oil

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

CONDIMENT · OYSTERS & SHELLFISH

In the published recipe, this is the condiment for oysters.

Guida's ravigote sauce for oysters.

On the jar

SALSA

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lime Juice 2 mlOyster Sauce 33 mlCider Vinegar 40 mlOlive Oil 165 mlSeed Oil 165 ml

Ingredients

Egg Yolkabout 9 yolks (160 g)
Lime Juice2 g lime juice
Oyster Sauceabout 2 Tbsp (33 ml)
Cider Vinegarabout 3 Tbsp (40 ml)
Hot Mustard7 g
Olive Oil⅔ cup (165 ml)
Seed Oil⅔ cup (165 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Salsa Ravigote wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Antonio Guida. Italian / contemporary. Cited awards include: Michelin 1* (Talea, Emirates Palace Mandarin Oriental, Abu Dhabi); Michelin 2* (Seta, Milan).

Adapted from a Antonio Guida recipe (Antonio Guida / Scatti di Gusto (Talea Abu Dhabi oyster dish)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Antonio Guida / Scatti di Gusto (Talea Abu Dhabi oyster dish) (published as “Salsa Ravigote”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar