209 Sauce Ravigote or Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 5 dl (18 fl oz or U.S. cups) oil

Method

Mix all the ingredients together well.

This sauce is specially suitable for serving with calf’s head, calf’s feet and sheep’s trotters etc.