Ravigote sauce
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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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Method
1
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
- salt
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
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