Sauce Ravigote

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

There are two classic versions of sauce ravigote, one a velouté flavored with herbs and served hot (Sauce Ravigote (Shallot and Herb Sauce)) and this probably earlier version, which is a type of vinaigrette, served cold. This French version of green sauce is similar to the Italian salsa verde, except that it contains onions and is never bound with breadcrumbs.


wine vinegar ½ cup 125 ml
capers, drained and chopped 2 heaping tbsp 40 ml
fresh flat parsley 1 bunch 1 bunch
fresh chervil, chopped 2 heaping tbsp 40 ml
fresh chives, chopped 2 heaping tbsp 40 ml
onion, finely chopped 1 medium 1 medium
extra-virgin olive oil 1 cup 250 ml
salt and pepper to taste to taste


Stir together the vinegar, capers, parsley, chervil, chives, and onion. Gently stir in the olive oil. Season with salt and pepper.


For a more stable version, heat the olive oil to 140°F (60°C) and stir in 2.5 grams mono- and diglycerides (Glice) and 2.5 grams liquid lecithin. Let cool before stirring, a little at a time, into the vinaigrette.