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Ravigote sauce

by Henry Harris
Item 1 of 1

This ravigote sauce recipe by 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.

First published in 2015
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Ingredients

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Ravigote sauce

SAVE RECIPE

Method

1
Add the Dijon mustard, vinegar and a pinch of salt to a bowl and whisk to thoroughly combine
2
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
First published in 2015
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Henry Harris

Henry Harris’s cuisine recalls the fine traditions of French bourgeois cooking with affection and generosity.

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