shake · vinaigrette
★ STARRED KITCHENPrep 5 minAmberbench Ravigote
Independent adaptation of a publicly published J-C Poirier recipe. Not affiliated with, sponsored by, or endorsed by J-C Poirier.
From a starred kitchen.
Ratio
Ingredients
- Egg — 2 large eggs, room temp (boil 9 min, finely chop)
- Parsley — ¼ cup (65 ml) chopped flat-leaf parsley
- Shallot — 1 small shallot, finely diced
- Tarragon — 3 Tbsp (45 ml) chopped tarragon
- Chives — 3 Tbsp (45 ml) chopped chives
- Chervil — 3 Tbsp (45 ml) chopped chervil
- Capers — 1 Tbsp (15 ml) chopped capers
- Garlic — 1 clove garlic, Microplaned
- Sherry Vinegar — 3 Tbsp (45 ml) sherry vinegar
- Dijon Mustard — 1 Tbsp (15 ml) Dijon
- Salt — 1 tsp (3 g) kosher salt
- Pepper — ¼ tsp (0.5 g) cracked black pepper
- Cayenne — Pinch cayenne (0.3 g)
- Grapeseed Oil — ½ cup (125 ml) grapeseed oil
- Olive Oil — ½ cup (125 ml) EVOO
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Grapeseed Oil, Olive Oil.
- Add finishing notes: Egg, Parsley, Shallot, Tarragon, Chives, Chervil.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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First run is small.
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Provenance
J-C Poirier — published sauce recipes in the PantryFlex catalog. Michelin 1* (St. Lawrence, Vancouver).
Originally published as Sauce Ravigote.
More from this kitchenFAQ
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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from J-C Poirier / Where the River Narrows (published as “Sauce Ravigote”). Full citation lives in Provenance.