PANTRYFLEX

On the jar: Cedarpoint Ravigote

shake · dressing

★★★ KITCHENPrep 5 min

Sauce Ravigote

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

Ravigote from a three-star kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 100 ml, Grapeseed Oil 300 ml, Dijon Mustard 5 ml, Capers 30 ml
Red Wine Vinegar 100 mlGrapeseed Oil 300 mlDijon Mustard 5 mlCapers 30 ml

Ingredients

  • Red Wine Vinegar — 100 ml
  • Onion — 60 g
  • Grapeseed Oil — 300 ml
  • Dijon Mustard — 5 ml
  • Parsley — 15 g
  • Chives — 15 g
  • Chervil — 10 g
  • Capers — 30 ml
  • Pepper — 0.5 g
  • Salt — 2 g

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Grapeseed Oil, Dijon Mustard, Capers.
  2. Add finishing notes: Onion, Parsley, Chives, Chervil, Pepper, Salt.
  3. Cap the jar and shake until emulsified.

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.

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

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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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.

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