From Jacques Pépin's kitchen · Independent / cookbook & television, Madison
shake · herb sauce
NATIONAL AWARD WINNERTomato Capers Ravigote
From an award-winning kitchen
Ratio
OLIVE OIL 60LEMON JUICE 30
Ingredients
- TOMATO120 g
- CAPERS10 g
- SCALLION25 g
- ONION50 g
- GARLIC3 g
- PARSLEY15 g
- SALT3 g
- PEPPER0.5 g
- OLIVE OIL60 ml
- LEMON ZEST2 g
- LEMON JUICE30 ml
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: TOMATO, CAPERS, SCALLION, ONION, GARLIC, PARSLEY.
- Cap the jar and shake until emulsified.
Provenance
French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.
Originally published as Tomato Capers Ravigote.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Essential Pépin / KQED (published as “Tomato Capers Ravigote”). Full citation lives in Provenance.