RAVIGOTE SAUCE
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
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.
SAUCE RAVIGOTE
Provided by Jerome Navarre
Categories Sauce Egg Herb Mustard Quick & Easy Shallot Parsley Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 9
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.
GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE
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.
RAVIGOTE VINAIGRETTE
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.
BUTCHER'S SALAD WITH SAUCE RAVIGOTE
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
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 .
CRABMEAT RAVIGOTE
From Palace Café, one of Dickie Brennan's restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
- Add the capers, horseradish and red onion and mix well.
- In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
- Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
- Place 3 slices of tomato in a circle of 4 serving plates.
- Place the lettuce in the center of each plate and top with the crabmeat mixture.
- Garnish with the capers and lemon slices and the remaining sauce on the side.
Nutrition Facts : Calories 639.4, Fat 41.6, SaturatedFat 6.1, Cholesterol 116.6, Sodium 1804.7, Carbohydrate 40.9, Fiber 3.5, Sugar 13.7, Protein 29.2
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