Sauce Ravigote

Name: Sauce Ravigote
Prep time: 5 min
Total time: 5 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 30 ml Capers; 4 g Parsley; 2 g Chervil; 2 g Tarragon; 5 ml Dijon Mustard; 80 g Onion; 30 ml Vinegar; 45 ml Oil; 5 g Salt; 0.3 g Pepper

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

The Lyon master's caper-herb classic for poached meats.

Ratio

Capers 30 mlDijon Mustard 5 mlVinegar 30 mlOil 45 ml

Ingredients

Capers — 30 ml
Parsley — 4 g
Chervil — 2 g
Tarragon — 2 g
Dijon Mustard — 5 ml
Onion — 80 g
Vinegar — 30 ml
Oil — 45 ml
Salt — 5 g
Pepper — 0.3 g

Method

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

Provenance

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Adapted from a recipe published by Paul Bocuse in Best of Bocuse (Éditions Alain Ducasse) via Académie du Goût.

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 Best of Bocuse (Éditions Alain Ducasse) via Académie du Goût (published as “Sauce Ravigote”). Full citation lives in Provenance.

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