Ravigote Sauce, or Vinaigrette
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one pint of oil
- one-third pint of vinegar
- two oz. of small capers
- three tablespoonfuls of fine herbs
- three tablespoonfuls of the liquor
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two oz.
- of small capers, three tablespoonfuls of fine herbs, comprising some very finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives.
- Mix thoroughly.
- The Ravigote accompanies calf’s head or foot, sheep’s trotters, &c.
- Two or three tablespoonfuls of the liquor with which its accompanying solids have been cooked, i.e., calf’s head or sheep’s trotters liquor, &c., are often added to this sauce when dishing up.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board