Ravigote Sauce Recipe
Flavors of France
Total time: 15 to 30 minutes
Prep. time: A few minutes
Cooking time: 10 minutes for the hardboiled eggs
Difficulty: Easy
Chef's Note
Chef Jean-Pierre Vigato serves this ravigote sauce with calf's head.
Ingredients
- 2 hardboiled eggs, chopped
- 4 Tbsp. chopped Parsley
- 4 Tbsp. vinegar
- 1 onion, chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Capers
- 4 small cornichons, chopped
- 2 Tbsp. chopped Chives
- Salt and pepper
Method
- Make the sauce by combining all the ingredients in a bowl.
- Season with salt and pepper.
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