Sauce Ravigote

Preparation info
  • About

    1½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons shallots
  • cup chopped capers
  • 1 tablespoon

Method

  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