MAYONNAISE****Basic Sauce Ravigote

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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

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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

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


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