Ravigote sauce

AT A GLANCE

  • Serves 4 people

  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 small clove of garlic, finely chopped
  • 1 cornichon, finely chopped
  • 1 tsp salted capers, rinsed and finely chopped
  • 1 shallot, finely chopped
  • 2 tbsp each finely chopped flat-leaf parsley, chervil and chives
  • 100 ml extra-virgin olive oil
01   Place vinegar, mustard and garlic in a small bowl and whisk to combine, then stir in cornichon, capers, shallot and herbs. Slowly add extra-virgin olive oil and whisk to combine, then season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required.

Recipe:

KATHY SNOWBALL

Photography:

CHRIS COURT

Styling:

SOPHIA YOUNG

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