Ravigote sauce

Not yet rated

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




Ravigote sauce


Add the Dijon mustard, vinegar and a pinch of salt to a bowl and whisk to thoroughly combine
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

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

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more