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