This ravigote sauce recipeby Henry Harris is a true French classic. Made in a similar way to mayonnaise, but with Dijon mustard and no eggs, it is a truly delicious sauce. Serve with delicately flavoured meat and fish.
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Add the Dijon mustard, vinegar and a pinch of salt to a bowl and whisk to thoroughly combine
5 tbsp of Dijon mustard
75ml of white wine vinegar
Vigorously whisk the oil into the mustard mix, pouring in a thin, steady stream. Once thick and emulsified, stir in the remaining ingredients and adjust the seasoning to taste, adding a dash more vinegar if necessary
500ml of vegetable oil
2 tbsp of capers, chopped
2 tbsp of cornichons, chopped
2 tbsp of parsley, chopped
2 tbsp of tarragon, chopped
2 tbsp of chervil, chopped
2 tbsp of shallots, finely chopped
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