Ravigote Sauce

Name: Ravigote Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 2 large eggs, room temp (boil 9 min, finely chop) Egg; ¼ cup (65 ml) chopped flat-leaf parsley Parsley; 1 small shallot, finely diced Shallot; 3 Tbsp (45 ml) chopped tarragon Tarragon; 3 Tbsp (45 ml) chopped chives Chives; 3 Tbsp (45 ml) chopped chervil Chervil; 1 Tbsp (15 ml) chopped capers Capers; 1 clove garlic, Microplaned Garlic; 3 Tbsp (45 ml) sherry vinegar Sherry Vinegar; 1 Tbsp (15 ml) Dijon Dijon Mustard; 1 tsp (3 g) kosher salt Salt; ¼ tsp (0.5 g) cracked black pepper Pepper; Pinch cayenne (0.3 g) Cayenne; ½ cup (125 ml) grapeseed oil Grapeseed Oil; ½ cup (125 ml) EVOO Olive Oil

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.

Ratio

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

Method

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

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4 kitchens · 5 stars · 1 national award

Ravigote Sauce★ STARRED KITCHENOn the jar: RAVIGOTE
Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Lemon-Caper Fridge Vinaigrette★ STARRED KITCHENOn the jar: LEMONCAPER
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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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).

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.

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