Sauce Ravigote

Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons shallots
  • cup chopped capers
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 1 cup broth in which mussels cooked
  • ½ cup mayonnaise
  • 3 tablespoons mustard, preferably
  • Dijon or Düsseldorf
  • ¼ teaspoon Tabasco
  • Freshly ground black pepper


    1. Combine the shallots and capers in a mixing bowl. Add the tarragon and parsley.

    2. Reduce the mussel broth by half by boiling over high heat.

    3. Add the mayonnaise to the bowl and, using a wire whisk, beat in the hot liquid. Add the mustard, Tabasco, and pepper to taste. Let the sauce cool to room temperature. Pour over shelled mussels and serve.