Sauce Ravigotte

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Chop a hard-boiled egg and mix it well with salt, pepper, mustard, chopped parsley, oil and vinegar. The best way is to dissolve the mustard in the spoon with the vinegar. The proportions should be two spoonfuls of vinegar to three of oil—that is, if the vinegar is of average strength.