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Ravigote Sauce Recipe
Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Jean-Pierre Vigato, Restaurant Apicius, Paris
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.

- 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
  1. Make the sauce by combining all the ingredients in a bowl. 
  2. Season with salt and pepper. 
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