PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ravigote Sauce

Independent adaptation of a publicly published J-C Poirier recipe. Not affiliated with, sponsored by, or endorsed by J-C Poirier.

FINISHING SAUCE · COLD MEATS, SEAFOOD & VEGETABLES

A finishing sauce for cold meats, seafood & vegetables.

J-C Poirier's ravigote sauce for cold meats and seafood.

On the jar

RAVIGOTE

Method
shake
Yield
about 2 cups
Ingredients
15
Jar batch
0.8× recipe
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Ratio

Ratio by volume: GRAPESEED OIL 125 ml, OLIVE OIL 125 ml, SHERRY VINEGAR 45 ml, DIJON 15 ml
GRAPESEED OIL 125 mlOLIVE OIL 125 mlSHERRY VINEGAR 45 mlDIJON 15 ml

Ingredients

  • Egg2 large eggs, room temp (boil 9 min, finely chop)
  • Parsley¼ cup (65 ml) chopped flat-leaf parsley
  • Shallot1 small shallot, finely diced
  • Tarragon3 Tbsp (45 ml) chopped tarragon
  • Chives3 Tbsp (45 ml) chopped chives
  • Chervil3 Tbsp (45 ml) chopped chervil
  • Capers1 Tbsp (15 ml) chopped capers
  • Garlic1 clove garlic, Microplaned
  • Sherry Vinegar3 Tbsp (45 ml) sherry vinegar
  • Dijon Mustard1 Tbsp (15 ml) Dijon
  • Salt1 tsp (3 g) kosher salt
  • Pepper¼ tsp (0.5 g) cracked black pepper
  • CayennePinch cayenne (0.3 g)
  • Grapeseed Oil½ cup (125 ml) grapeseed oil
  • Olive Oil½ cup (125 ml) EVOO

Where it sits

One of 719 vinaigrettes in the catalog, with 15 ingredients against a median of 6.

Its fat to acid ratio is 5.6:1, higher than 92% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and white wine vinegar (84).

The fat here is grapeseed oil and olive oil. In this category chefs also reach for canola oil (34 recipes) and sesame oil (32).

Method

  1. Pour to the lines in order (bottom → top): GRAPESEED OIL, OLIVE OIL, SHERRY VINEGAR, DIJON.
  2. Add by count: 1½ EGGS, ¼ BUNCH PARSLEY, ¾ SHALLOT, ¼ BUNCH TARRAGON, ¼ BUNCH CHIVES, ¼ BUNCH CHERVIL.
  3. Season to finish: CAPERS (about 2½ tsp), GARLIC (¾ clove), SALT (about ½ tsp), PEPPER (a pinch), CAYENNE (a pinch).
  4. Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 15 ingredients, one pour order, no measuring cups on a Tuesday.

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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.

Adapted from a J-C Poirier recipe (J-C Poirier / Where the River Narrows).

More from this kitchen

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 0.8× 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 J-C Poirier / Where the River Narrows (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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