shake · herb sauce
★★★ KITCHENPrep 5 minLyonnaise Ravigote
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
Ingredients
- Capers — 2 tbsp, crushed (30 ml)
- Parsley — 2 sprigs, minced (4 g)
- Chervil — 2 sprigs, minced (2 g)
- Tarragon — 2 sprigs, minced (2 g)
- Dijon Mustard — 1 tsp mustard (5 ml)
- Onion — 1 medium, finely cut
- Vinegar — 2 tbsp (30 ml)
- Vegetable Oil — 3 tbsp oil (45 ml)
- Salt — 5g
- Pepper — 1 pinch (0.3 g)
Method
- Pour to the lines in order (bottom → top): Capers, Dijon Mustard, Vinegar, Vegetable Oil.
- Add finishing notes: Parsley, Chervil, Tarragon, Onion, Salt, Pepper.
- 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.
4 kitchens · 6 stars · 5 national awards
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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).
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 Best of Bocuse (Éditions Alain Ducasse) via Académie du Goût (published as “Sauce Ravigote”). Full citation lives in Provenance.