Name: Sauce Ravigote
Yield: About 1½ cups
Cuisine: United States
Ingredients: ½ cup mayonnaise; 3 tablespoons mustard, preferably; 1 cup broth in which mussels cooked; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; ⅓ cup chopped capers; 3 tablespoons shallots; ¼ teaspoon Tabasco; Dijon or Düsseldorf; Freshly ground black pepper

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 tablespoons shallots
⅓ cup chopped capers
1 tablespoon

Method

Combine the shallots and capers in a mixing bowl. Add the tarragon and parsley.
Reduce the mussel broth by half by boiling over high heat.
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

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Ingredients

Method

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