Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy ravigote sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This ravigote sauce recipe by Henry Harris is a true French classic. Made in a similar way to mayonnaise, but with Dijon mustard and no eggs, it is a truly delicious sauce. Serve with delicately flavoured meat and fish.
Easy Ravigote Sauce is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Easy Ravigote Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook easy ravigote sauce using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy Ravigote Sauce:
- Take 1 Cucumber
- Take 100 grams Zha cai (Sichuan salt-cured vegetable)
- Get 1 tbsp Sesame oil
- Get 1 filet ●Sea bream (or other white fish)
- Get 3 slice ●Lime (or lemon or other citrus)
- Make ready 1 dash ●Thyme
I used to only make this every so often, but my husband really loves it, so he requests it often. Check the saltiness of the zha cai. If it's not salty enough, you can add some more salt. The moisture from the cucumber will come out, so be sure to thoroughly.
Instructions to make Easy Ravigote Sauce:
- Finely chop the cucumber.
- Do the same to the zha cai.
- Mix together with sesame oil and enjoy!
- My family grills the sea bream (or other white fish) with the ● ingredients and places it on top. You can also use it as a sauce on well-drained tofu.
- You can also eat it plain or on top of rice.
The name for this classic French sauce is from the French word ravigoter–to invigorate. It's a versatile shallot and herb sauce–invigorated with white wine and the piquant flavor of white wine vinegar. Serve it over fish, shellfish, poultry, veal, or pork. Time to retire your cocktail sauce. Chef Anne Kearney's slurp-worthy twist on a classic French condiment is outstanding with cold boiled shrimp.
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