What is the sauce?

Ravigote sauce is the green French vinaigrette often paired with boiled masses, seafood and tête de veau or the head of the calf. This sauce slightly acidic, usually tastes onions and should always be used with masses that do not have a strong taste. It is considered a classic French sauce, Ravigote sauce is served in certain meals in most French restaurants and can also be easy to make at home. However, there may be other green elements in the sauce, depending on the recipe that provides its color. For example, some recipes require adding sweet cucumbers Gherkin. Because the sauce is considered vinaigrette, vinegar is almost always used. However, the type of vinegar varies. It may be used to use the vinegar Herry wine or champagne vinegar and some recipes replace lemon juice for the acid element that the acetic adds.

The types of oil used also vary. Sunflower oil, vegetable oil or oil are options. Extra virgin olive can also be usedoil.

is also common for all sauce recipes is mustard. Dijon mustard has become a traditional type used in this sauce. However, this has not always been, so some recipes indicate a different type of mustard, such as a creole.

eggs and onions are the basic ingredients. Eggs can often be firmly cooked, instead they can be included raw. Onions can be replaced by shallots.

spices and other accessories differ considerably. Capars are a frequent accessory, but do not appear in all recipes. Ergragon, cayenne pepper or chives may also be included. Salt and pepper are usually, although not always, it is added.

There is even ne-vinaigrette version Ravigote sauce, which uses mayonnaise and lemon juice instead of oil and vinegar. This version can add worcestershire sauce and horseradish sauce for other spices. Some versions even wake up salt and pepper and propose to add insteadAt hot sauce.

In order to create peat sauce , the ingredients are whipped or mixed together using a kitchen robot or blender. Sometimes only vinegar and mustard are mixed before adding other ingredients, and sometimes everything except the oil at once. The oil is always mixed gradually after all other ingredients have been included.