Sauce Ravigote

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Dissolve two teaspoonfuls of French mustard in two tablespoonfuls of wine vinegar; add salt, freshly-ground pepper, and four tablespoonfuls of olive oil. Mix with this, whipping well, chopped parsley and chervil and the crushed yolks of two eggs. This should be about the right quantity of sauce for the macedoine described above. Whatever the quantity may be, the proportions must remain the same.