Chapter IV · Cold Sauces and Compound Butters · No. 129
129—Ravigote Sauce, or Vinaigrette
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 129, p. 51. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →