Recipe Spiced Gammon with Ravigote Sauce

Morning Glory

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There are two types of Ravigote sauce; a warm sauce and a cold one. The warm sauce is a variation of the classic velouté sauce to which herbs and typically, capers and/or cornichons are added to produce a slightly acidic sauce. The cold version is based on a vinaigrette.

Here, I made the warm version using the stock produced from The Mother Ship Spicy Slow-cooked Gammon (which I diluted). Usually a light veal or chicken stock is used to make a classic velouté or you could use vegetable stock.

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Ingredients
(serves 2)
  • 2 or 3 slices of cooked spicy gammon per person (see recipe) or use gammon of your choice.
  • 25g butter
  • 25g flour
  • 100ml of The Mother Ship Spicy Slow-cooked Gammon stock plus 200ml water (or substitute 300ml of light stock of your choice)
  • 1 tbsp cider vinegar
  • 1 tbsp chopped capers
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • Salt to taste
Method
  1. Heat the butter in a saucepan until melted. Add the flour and cook on a low heat, for 1 minute, without colouring.
  2. Gradually add the stock, whisking as you go. Bring to simmering point and cook until the sauce has thickened and reduced. It should coat the back of a spoon but not be ''thick'.
  3. Add the cider vinegar, capers and herbs and stir through. Add salt to taste
  4. Serve with warm gammon, new potatoes and a green vegetable.

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