Ravigote sauce is a French green vinaigrette used with boiled meats, seafood, and veal head. It contains parsley, vinegar, oil, mustard, eggs, onions, and spices. It can be made with mayonnaise and lemon juice instead of oil and vinegar.
Ravigote sauce is a French green vinaigrette often paired with boiled meats, seafood, and tête de veau or veal head. Slightly acidic, this sauce usually has an onion flavor and should always be used with meats that don’t have a strong flavor. Considered a classic French gravy, salsa ravigote is served in a few dishes in most French restaurants and can also be easily made at home.
Although the ingredients in ravigote in salsa vary, this salsa always gets its green coloring primarily from the parsley, which is the only ingredient that doesn’t vary between recipes. There may be other green elements in the sauce, however, depending on the recipe, that provide it with its color. For example, some recipes call for the addition of sweet cucumber pickles.
Both vinegar and oil are fairly substantial ingredients in this sauce. Since the sauce is considered a vinaigrette, vinegar is almost always used. The type of vinegar, however, varies. Sherry vinegar or champagne vinegar can be used, and some recipes substitute lemon juice for the acidic element that vinegar provides.
The types of oil used also vary. Sunflower oil, vegetable oil, or safflower oil are all options. You can also use extra virgin olive oil.
Mostarda is also common to all ravigote sauce recipes. Dijon mustard has become the traditional type used in this sauce. This hasn’t always been the case, so some recipes suggest a different type of mustard, such as Creole.
Eggs and onions are both staple ingredients. Often hard-boiled, eggs may be included raw instead. The onions can be substituted for shallots.
Spices and other additions vary considerably. Capers are a frequent addition but don’t appear in every recipe. Tarragon, cayenne pepper or chives may also be included. Salt and pepper are usually, though not always, added for taste.
There is also a non-vinaigrette version of ravigote sauce that uses mayonnaise and lemon juice instead of oil and vinegar. This version can add Worcestershire sauce and horseradish sauce for added spice. Some versions even forgo the salt and pepper and suggest adding hot sauce instead.
To make ravigote, ingredients are whipped or blended together using a food processor or blender. Sometimes just the vinegar and mustard are mixed before the other ingredients are added, sometimes all but the oil is added together. The oil is always blended gradually after all other ingredients have been included.
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