Ravigote Sauce (Cold)

Sauce Ravigote

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Shallots
  • 2 Cloves of Garlic
  • A Dill Pickle, Chopped Very Fine
  • A Tablespoonful of Mustard
  • A Tablespoonful of Vinegar
  • The Yolk of an Egg
  • 4 Sprigs of Parsley, Chopped
  • A Sprig Each of Thyme and Bay Leaf


Chop the shallots, greens and white, all very fine, and mince two cloves of garlic very fine. Put these in a bowl, and add one pickle about three inches long, chopped very fine; drain the pickle first of all water; add a good bunch of parsley, chopped very fine. Mix all this together in a bowl, and add one tablespoonful of mustard. Mix well. Add a good tablespoonful of vinegar and salt and pepper to taste. Beat the yolk of an egg and mix well in the Sauce. This Sauce is to be served cold, with cold meats, turkey or fowl.