Ravigote Sauce

Name: Ravigote Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 tbsp, crushed (30 ml) Capers; 2 sprigs, minced (4 g) Parsley; 2 sprigs, minced (2 g) Chervil; 2 sprigs, minced (2 g) Tarragon; 1 tsp mustard (5 ml) Dijon Mustard; 1 medium, finely cut Onion; 2 tbsp (30 ml) Vinegar; 3 tbsp oil (45 ml) Vegetable Oil; about ¾ tsp (5 g) Salt; 1 pinch (0.3 g) Pepper

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

CONDIMENT · POACHED MEATS & LEEKS

A condiment for poached meats & leeks.

Paul Bocuse's classic ravigote sauce.

On the jar

RAVIGOTE

Method: shake
Yield: about ¾ cup
Ingredients: 10
Jar batch: 2.65× recipe

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Ratio

VEGETABLE OIL 45 mlVINEGAR 30 mlDIJON 5 ml

Ingredients

Capers2 tbsp, crushed (30 ml)
Parsley2 sprigs, minced (4 g)
Chervil2 sprigs, minced (2 g)
Tarragon2 sprigs, minced (2 g)
Dijon Mustard1 tsp mustard (5 ml)
Onion1 medium, finely cut
Vinegar2 tbsp (30 ml)
Vegetable Oil3 tbsp oil (45 ml)
Saltabout ¾ tsp (5 g)
Pepper1 pinch (0.3 g)

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, VINEGAR, DIJON.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH CHERVIL, ¼ BUNCH TARRAGON, 2½ ONIONS.
Season to finish: PARSLEY (about 4½ Tbsp), SALT (about 2 tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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4 kitchens · 6 stars · 5 national awards

Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE
Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE

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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.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.65× 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 Best of Bocuse (Éditions Alain Ducasse) via Académie du Goût (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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