Ravigote Sauce

By JimMac

Ingredients

• 1 cup mayonnaise
• 1 tablespoon parsley chopped
• 1 1/2 tablespoons capers, chopped and drained
• 1/4 cup red bell pepper, finely minced
• 1/4 cup green bell pepper or Anaheim pepper, finely minced
• 1 whole egg, hard boiled, finely chopped
• 1 Tablespoon Dijon style mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon dry mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dry tarragon, or 1 teas. frsh, chopped
• 1 teaspoon Louisiana hot sauce
• 2 1/2 ounces Lump crabmeat (optional)

Preparation

Step 1

Dissolve the dry mustard in a bowl with the lemon juice. Add to mayonnaise, then combine all other ingredients, except the crabmeat (if used), in the bowl and stir gently to incorporate. Allow Ravigote sauce to set for an hour in the refrigerator, then adjust seasonings to your liking.
If you choose to use crabmeat in the sauce, blend in gently at the last moment, being careful not to break up the lumps. Keep sauce refrigerated until ready to use.

Sauce will keep 2 days under refrigeration.