Best Sauce Ravigote Recipes

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GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE



Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 20

1 tablespoon unsalted butter
2 tablespoons finely diced yellow onion
2 teaspoons capers, rinsed and drained
1 1/4 teaspoons roasted garlic puree
1/8 teaspoon Creole seasoning
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
Pinch of salt
1 1/2 cups heavy cream
4 teaspoons Creole mustard
1 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 teaspoon unsalted butter
1 pound andouille sausage
24 large shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning
12 (10-inch) wooden skewers, soaked in water

Steps:

  • PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE



Mussels on the Half Shell with Ravigote Sauce image

Categories     Egg     Herb     Appetizer     Steam     Low Carb     Quick & Easy     Mussel     White Wine     Capers     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 13

48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed
1/4 cup dry white wine
1 hard-boiled large egg
1/2 cup olive oil
3 tablespoons white-wine vinegar
1 medium onion, finely chopped (1/2 cup)
2 teaspoons drained bottled capers, rinsed, chopped if large
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh chervil
1 teaspoon finely chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
  • Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
  • Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

SAUCE RAVIGOTE



Sauce Ravigote image

Provided by Jerome Navarre

Categories     Sauce     Egg     Herb     Mustard     Quick & Easy     Shallot     Parsley     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 9

6 tablespoons Sherry wine vinegar
2 tablespoons Dijon mustard
1 cup (scant) sunflower oil or safflower oil
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
1/4 cup chopped drained capers
1/4 cup chopped shallot
1/4 cup chopped sweet gherkin pickles
4 hard-boiled eggs, peeled, chopped

Steps:

  • Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.

RAVIGOTE SAUCE



Ravigote Sauce image

A vinegar sauce seasoned with mustard, shallot, capers and herbs for use with fish or white meat. Can be served cold or warmed through.

Provided by English_Rose

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon capers, chopped
2 tablespoons flat leaf parsley, chopped
1 tablespoon tarragon, chopped
1 shallot, finely chopped

Steps:

  • Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking.
  • Stir in the capers, herbs and shallot.

POACHED SALMON IN RAVIGOTE SAUCE



Poached Salmon In Ravigote Sauce image

Provided by Jacques Pepin

Categories     dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 12

2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)
2 tablespoons drained capers, if desired
4 scallions, trimmed and chopped ( 1/2 cup)
1/2 cup chopped onion, washed in a sieve under cool water and drained
3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons virgin olive oil
3 tablespoons lemon juice
4 cups water
6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

Steps:

  • Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
  • When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan and bring the water back to a boil over high heat. (This will take about 2 minutes.) Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
  • Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 2 grams

BUTCHER'S SALAD WITH SAUCE RAVIGOTE



Butcher's Salad with Sauce Ravigote image

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.

Provided by Jerome Navarre

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 15

4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)
1 to 1 1/4 pounds beef short ribs
2 large leeks, white and pale green parts only, split lengthwise
2 large celery stalks, halved
1 large carrot, peeled
12 whole black peppercorns
8 whole allspice berries
6 large fresh thyme sprigs
5 large fresh Italian parsley sprigs
1 Turkish bay leaf
3 garlic cloves, peeled
12 cups (or more) cold water
3 pounds medium Yukon Gold potatoes, peeled, quartered
8 large carrots, peeled, cut into 2-inch pieces
Sauce Ravigote

Steps:

  • Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.
  • Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.
  • Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .

RAVIGOTE SAUCE



Ravigote Sauce image

Ravigote is a classic french dressing mostly served with boiled or poached fish, especially good over salmon, cheese, etc etc.

Provided by Russ Myers @Beegee1947

Categories     Other Sauces

Number Of Ingredients 8

1/4 cup(s) snipped green onions
2 tablespoon(s) butter, divided
3 tablespoon(s) dry white wine
1 tablespoon(s) vinegar
1 tablespoon(s) all purpose flour
1 cup(s) light cream
1/4 teaspoon(s) salt
1/4 teaspoon(s) dried tarragon, crushed

Steps:

  • Cook green onions in 1 tablespoon butter till tender. Add wine and vinegar. Simmer, reducing liquid by half.
  • Melt 1 tablespoon butter, blend in flour. Add light cream. Cook and stir till mixture bubbles. Remove from heat, stir in salt, and tarragon.
  • Return to low heat; gradually stir in onion mixture. DO NOT BOIL.

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