Sauce Ravigote Recipes

RAVIGOTE SAUCE

Steps:

• Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking.
• Stir in the capers, herbs and shallot.

SAUCE RAVIGOTE

Steps:

• Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.

BUTCHER'S SALAD WITH SAUCE RAVIGOTE

Steps:

• Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.
• Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.
• Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

Steps:

• Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
• Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
• Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

POACHED SALMON IN RAVIGOTE SAUCE

Steps:

• Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
• When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan and bring the water back to a boil over high heat. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
• Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.