Sauce ravigote is a classic but perhaps lesser known French sauce. It can be prepared in cold or warm versions, which are really quite different from each other. The warm version uses a velouté as the base, whereas the cold version is based on vinaigrette. In France the cold version is often served with a slice of tete de porc (pigs head terrine). Sadly (and I do mean sadly because I love it), I had no tete de porc to hand. But sauce ravigote is also lovely with eggs. Ravigote means literally, ‘revive’ and indeed, it is a fresh and zippy sauce which works well with the mild taste of hard boiled eggs.
Ingredients
6 hard boiled eggs, halved
For the sauce ravigote:
2 tbsp olive oil
¾ tbsp Dijon mustard
½ tbsp lime juice (or white wine vinegar)
1 tbsp each of finely chopped fresh tarragon, dill and chives
1 tbsp finely chopped cornichons
1½ tbsp finely chopped shallots
Salt to taste
To garnish (optional):
Thin slivers of radish
‘Angel hair’ red pepper strands
Method
Ingredients
6 hard boiled eggs, halved
For the sauce ravigote:
2 tbsp olive oil
¾ tbsp Dijon mustard
½ tbsp lime juice (or white wine vinegar)
1 tbsp each of finely chopped fresh tarragon, dill and chives
1 tbsp finely chopped cornichons
1½ tbsp finely chopped shallots
Salt to taste
To garnish (optional):
Thin slivers of radish
‘Angel hair’ red pepper strands
Method
- Whisk the olive oil and mustard together to form a thick emulsion. Add the lime juice (or vinegar) and whisk again.
- Add the herbs, cornichons and shallots and mix well. Add salt to taste.
- To serve, place a heaped teaspoon of ravigote on each egg half. Garnish with the radish slivers and pepper strands (optional).
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