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.
Ingredients (serves 2)
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.
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
- Heat the butter in a saucepan until melted. Add the flour and cook on a low heat, for 1 minute, without colouring.
- 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'.
- Add the cider vinegar, capers and herbs and stir through. Add salt to taste
- Serve with warm gammon, new potatoes and a green vegetable.
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