Ravigote Sauce | SAVEUR

By CheeseDiva

Ingredients

• 1 ⁄4 cup aged red wine vinegar
• 1 tbsp. Dijon mustard
• 1 ⁄2 cup cooking stock from Tête de Veau or beef stock
• Kosher salt and freshly ground black pepper
• Pinch of cayenne
• 1 cup sunflower oil
• 1 cup minced chives
• 3 ⁄4 cup finely chopped parsley
• 1 ⁄2 cup minced chervil
• 1 ⁄2 cup minced tarragon
• 1 ⁄4 cup capers, rinsed and minced
• 2 small shallots, minced
• 1 hard boiled egg, finely chopped
• 1 garlic clove

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

In a small saucepan, reduce the cooking liquid or stock by half over high heat, about 5 minutes. Cool, then transfer to a blender along with the vinegar, mustard, salt, pepper, and cayenne. With the motor running, slowly drizzle in the oil until emulsified. Transfer to a bowl along with the chives, parsley, chervil, tarragon, capers, shallots, and egg. Using a microplane, grate the garlic into the bowl, then stir everything to combine.