Ravigot oil
4 servings
25 minutes
Ravigote sauce is a refined European sauce that enriches dishes with its delicate texture and aroma of fresh herbs. Its roots trace back to French culinary tradition, where spices and herbs create harmonious flavor compositions. The blend of parsley, chervil, tarragon, and green onions gives the butter a refreshing spiciness, while the addition of garlic and shallots adds a light piquancy. The flavor profile of the butter is soft, creamy, with subtle herbal and slightly spicy notes. It is served with meat and fish dishes, used as a base for sauces or spread on crispy bread to fully reveal its flavorful richness. It is the perfect complement to gastronomic delights, bringing a touch of classic elegance.
1
Wash the greens, trim the stems, and boil for a couple of minutes in boiling water with shallots and garlic. Drain the greens and vegetables in a colander and dry. Mash everything in a mortar, strain through a sieve, and mix with softened butter. Add salt and pepper to taste, and store in the refrigerator.
- Parsley: 4 stems
- Chervil: 4 sprigs
- Fresh tarragon: 4 stems
- Green onion tops (scallion greens): 6 pieces
- Shallot: 1 piece
- Garlic: 1 clove
- Butter: 250 g
- Salt: to taste
- Ground black pepper: to taste
