CookEat Recipe
Green Ravigote Sauce
A finely chopped herb, caper and anchovy sauce enriched with pasteurized egg yolk, olive oil and vinegar.
Method
Steps
Step 1
Gather the ingredients: 20 g capers, rinsed or soaked briefly to reduce excess salt and vinegar, then drained; 15 g parsley leaves; 5 g basil leaves; 5 g chervil leaves; 5 g food-grade salad burnet leaves; A few tender celery leaves; 2–3 small shallots, about 40 g peeled total; 1 whole salt-cured anchovy, cleaned and boned, or 2 if very small; Commercially pasteurized egg-yolk product equivalent to 1 yolk, measured according to its label; 60 ml olive oil; 1 tablespoon wine vinegar, adjusted to taste; Salt and black pepper to taste.
Step 2
Wash and dry the herbs. Use salad burnet sold as an edible herb; the Italian pimpinella or salvestrella here means salad burnet, not anise. Prepare the capers, cleaned anchovy flesh and shallots.
Step 3
Chop all the herbs, celery leaves, capers, anchovy and shallots very finely together. For a smoother source variation, pound the mixture and press it through a fine sieve. Put in a small sauce bowl.
Step 4
Add the commercially pasteurized yolk product and stir in the olive oil and vinegar until well combined. Season with pepper and only as much salt as needed after the capers and anchovy. Do not substitute an ordinary unpasteurized raw yolk; vinegar is not a validated pasteurization treatment.
Step 5
Serve promptly with fully cooked fish, poached eggs or similar dishes, keeping the sauce refrigerated at 4°C or colder until service and following the egg-product label’s after-opening limits. One small onion, about 40 g peeled, may replace the shallots using the same preparation.
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