Sauce Ravigote Recipes
RAVIGOTE SAUCE
A vinegar sauce seasoned with mustard, shallot, capers and herbs for use with fish or white meat. Can be served cold or warmed through.
Provided by English_Rose
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking.
- Stir in the capers, herbs and shallot.
SAUCE RAVIGOTE
Provided by Jerome Navarre
Categories Sauce Egg Herb Mustard Quick & Easy Shallot Parsley Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.
POACHED SALMON IN RAVIGOTE SAUCE
Provided by Jacques Pepin
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
- When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan and bring the water back to a boil over high heat. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
- Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 2 grams
RAVIGOTE VINAIGRETTE
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.
BUTCHER'S SALAD WITH SAUCE RAVIGOTE
When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.
Provided by Jerome Navarre
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 15
Steps:
- Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.
- Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.
- Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .
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