Ravigote sauce recipe
Ingredients
1 large shallot, finely chopped
2tbsp white wine vinegar
1tsp Dijon mustard
2 cloves garlic, minced
juice of ½ lemon
50g baby capers, drained
small bunch of parsley, roughly chopped
200ml extra-virgin olive oil
salt
pepper
Combine the Dijon mustard, shallots, garlic, seasoning and white wine vinegar in a large mixing bowl. Whisk until smooth, then stir in the shallot, parsley and capers. Finish by stirring in the olive oil. Pour into a serving bowl before serving.
