MAYONNAISE****Basic Sauce Ravigote

By Unblond1

This was very good. I used it for the artichokes then a week or two later in salmon salad for sandwiches.

Ravigoter in culinary French means to refresh, here with a dash of vinegar or lemon juice. Sauce ravigote is the slightly tangy dressing we use to enliven the flavor of anything from delicate crabmeat to a hearty standing rib roast of beef.
Use in crab-stuffed artichokes

- From My New Orleans: The Cookbook by Chef John Besh/Andrews McMeel Publishing

Servings: 1/2 cup

Ingredients

• 1/4 1/4 1/4 cup mayonnaise
• 1/2 of 1/2 lemon
• 1 1 1 tbsp. prepared horseradish
• 1/2 1/2 1/2 tsp Dijon mustard
• 1/4 1/4 1/4 tsp white wine vinegar
• 2 2 2 tsp chopped fresh chives or parsley - optional
• 1-2 1-2 1-2 pinches cayenne pepper
• 1/2 1/2 1/2 tsp salt
• 1 1 1 pinch freshly ground white pepper

Details

Adapted from google.ca

Preparation

Step 1

Combine all the above ingredients in a large bowl and whisk until well combined. Transfer the sauce to a small bowl. The sauce will keep in the refrigerator for up to 2 days (more like 2 weeks, in my experience).

Nutrition Facts - Per Tablespoon - 8 Servings

Amount Per Serving
Calories 19.4
Total Fat 1.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.5 g
Cholesterol 2.3 mg
Sodium 75.9 mg
Potassium 8.3 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.1 g
Sugars 0.2 g
Protein 0.0 g