Ravigote sauce
A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.
Vinaigrette base (400g)
260g Rapeseed oil
¼ Lemon (juice)
60g Dijon mustard
60g White wine vinegar
¼ Garlic clove
Mix the vinegar, mustard and garlic together in a blender.
Slowly add the oil until it’s emulsified. Season with lemon juice, salt and pepper.
Ravigote sauce (350g)
200g Vinaigrette base
40g Shallot (chopped)
40g Capers (chopped)
40g Cornichon (chopped)
20g Chopped herbs (tarragon, chervil, parsley)
Mix all ingredients together.
Artichoke à la grecque (4 portions)
300g Shallot
150g Caster sugar
20 Black peppercorns
3tsp Coriander seeds
3 Thyme (sprig)
3 Tarragon (sprig)
1200ml Water
300g Olive oil
300g White wine
300g White wine vinegar
18g Salt
Bring everything to the boil and simmer for 2/3 minutes before adding the artichokes.
Add the artichoke and gently simmer for 30/45mins.
