Ravigote sauce or ravigote sauce; It is a classic and delicious recipe from French cuisine. Although this sauce is often served together with seafood, it is definitely very compatible with red meat and white meat.
Preparing the sauce is not very laborious or difficult. If there are ingredients, you can easily prepare it at home and offer it to your guests with fish and other seafood.
Ravigote sauce can be served both cold and warm. Cold sauce is generally preferred as a salad sauce, while warm sauce is presented together with main dishes.
It varies slightly in the materials to be used according to the purpose of use of the sauce.
This sauce, which is lightweight, is usually onion and is always recommended to use it with meats without a sharp aroma.
Although the materials in the sauce change, this sauce always takes its green color from parsley, the only material that does not vary between the recipes. However, there may be other green elements due to the tariff that gives the color of the sauce. For example, some recipes require the addition of cucumber pickles.
Both vinegar and oil are highly consistent components in this sauce. Since the sauce is accepted as a salad sauce, vinegar is almost always used. However, the type of vinegar changes.
Wine vinegar or champagne vinegar can be used and some recipes use lemon juice instead of the acidic element provided by vinegar.
The types of oil used also vary. Sunflower oil, vegetable oil or aspir oil are all options. Extra virgin olive oil can also be used.
In addition, a common material that is common in all Ravigote recipes is mustard.
Eggs and onions are both basic components. The onion can be replaced with shallots.
Spices and other additions are significantly variable. Capers often attached. Tarhun, hot pepper or chunk onion can also be included. Salt, black pepper, is usually added, even if not always.
To make ravigot sauce, the ingredients are whipped or mixed using a kitchen robot or blender.
Sometimes only vinegar and mustard are mixed before adding other ingredients, and sometimes everything except oil is added together. After all other components are included, the oil is always mixed gradually.
Ravigote sauce recipe materials
1 tablespoon of white wine vinegar
2 teaspoons of Dijon mustard
1 small clove of garlic, finely chopped
1 Pickle Cornice, finely chopped
1 teaspoon of cabinet, rinsed and finely chopped
1 shallots onion, finely chopped
2 tablespoons finely chopped parsley, chives and chives (only parsley can be used)
100 ml extra virgin olive oil
https://egepazarindan.com/bearnez-sos-tarifi-puf-noktasi/ How to make?
Put the vinegar, mustard and garlic in a small bowl and beat to join.
Then mix the cornice, cable, shallots and herbs.
Slowly add extra virgin olive oil and beat, then sweeten with sea salt and freshly pulled black pepper. Cool until it is necessary.
Enjoy your meal!
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