Email to Cat      

.Basic Sauce Ravigote

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"Ravigote in culinary French means to refresh, here with a dash of vinegar or lemon juice. In this book sauce ravigote is the slightly tangy dressing we use to enliven the flavor of anything from delicate crabmeat to a hearty standing rib roast of beef."

List of Ingredients

â—¦  1 cup mayonnaise
â—¦  Juice of 2 lemons
â—¦  ¼ cup prepared horseradish
â—¦  2 teaspoons Dijon mustard
â—¦  1 teaspoon white wine vinegar
â—¦  2 teaspoons chopped fresh chives
â—¦  1 to 2 pinches cayenne pepper
â—¦  1 ½ teaspoons salt
â—¦  1 pinch freshly ground white pepper


Recipe

Combine all the above ingredients in a large bowl and whisk until well combined.

Transfer the sauce to a small bowl.
The sauce will keep in the refrigerator for up to 2 days.

Makes 1 ½ cups