CookEat Recipe

Cold Ravigote Sauce

Name: Cold Ravigote Sauce
Ingredients: 1 Pasteurized egg yolk — ONE COLD commercially pasteurized yolk equivalent suitable for uncooked emulsion.; 1 Tablespoon Wine vinegar — ONE tablespoon wine vinegar; no unprinted red/white subtype chosen.; 3 Saltspoon (source measure) Salt — Salt; source unit: saltspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon; 0.5 Teaspoon Dijon mustard — HALF teaspoon plain prepared Dijon mustard.; 1 Gill Olive oil — ONE gill olive oil added DROP BY DROP; not finished sauce yield.; 1 Branch Parsley — Parsley; source unit: small branch; 1 Branch Chervil — Chervil; source unit: small branch; 2 Branch Chive — Chives; source unit: branch; 4 Leaf Tarragon — Tarragon leaves; source unit: leaf; 1 Shallot — Shallot; 0.25 Lemon — Juice squeezed from ONE QUARTER of a lemon; volume unspecified.

A cold yolk-and-oil emulsion with vinegar, mustard and chopped fresh herbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1441. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose pasteurized egg yolk suitable for uncooked emulsion; hold ≤4°C and serve within validated cold-sauce window. Identify oil/mustard/vinegar, beat stable emulsion and measure actual finished output. Limites : Actual emulsion volume, product composition, stability and storage duration are unmeasured. Use the selected pasteurized yolk for uncooked preparation, keep at or below 4°C and serve immediately.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Whisk ONE cold pasteurized yolk equivalent with ONE tablespoon wine vinegar, THREE saltspoons salt, ONE saltspoon cayenne and HALF teaspoon plain Dijon mustard for ONE minute.
Step 2
Add ONE gill olive oil DROP BY DROP, whisking continuously during addition and FOUR minutes afterward. Finely chop the small parsley and chervil branches, TWO chive branches, FOUR tarragon leaves and ONE shallot. Add with juice squeezed from ONE QUARTER lemon and whisk ONE minute. Transfer to a cold sauce bowl, hold at or below 4°C and serve immediately as required.

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