Ravigote Sauce

By corlear

Chef’s Note: This classic is a cool, highly seasoned sauce that truly lifts the palate.

Chef’s Tip: This sauce is an integral component of Crabmeat Ravigote and Fried Green Tomatoes but also goes with Chicken-Fried Catfish (see recipe) or with cold shrimp.

In New Orleans, my colleague Chef Jamie Shannon, of Commander’s Palace Restaurant, serves it hot to accompany succulent crab cakes — see his Commander’s Kitchen cookbook.

Ingredients

• 1 1/2 cups mayonnaise
• 2/3 cup Creole mustard
• 1 hard-cooked egg, chopped
• 2 tablespoons chopped capers
• 1 tablespoon chopped fresh herbs (basil, thyme or oregano)
• 1 tablespoon Louisiana hot pepper sauce
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

Details

Servings 3

Preparation

Step 1

Combine mayonnaise, mustard, egg, capers, herbs, hot sauce, and Worcestershire in medium bowl; blend well. Season with salt and pepper.

Store in covered container in refrigerator up to 5 days.