Sauce ravigote
By
Paul Bocuse
chef
Premium
Share on facebookShare on TwitterShare on PinterestShare via mail
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
- 2 sprigs parsley
- 2 sprigs chervil
- 2 sprigs tarragon
- 1 medium onion
- 2 tablespoons capers
- 1 teaspoon mustard
- 3 tablespoons oil
- 2 tablespoons vinegar
- 1 teaspoon salt
- Pinch of pepper
Instructions
Wash the herbs, remove their leaves, and chop them. Peel and chop the onion. Crush the capers. Mix them with the herbs, the onion, and the mustard. Add the oil and vinegar little by little. Season with salt and pepper to taste.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Paul Bocuse
chef
Premium
By
Eric Ripert
Chef
Premium
By
Pierre Hermé
chef
Premium
By
Alain Ducasse
Chef
By
Grégory Marchand
Chef
By
Alain Ducasse
Chef
Other recipes by Paul Bocuse
Premium
By
Paul Bocuse
chef
Premium
By
Paul Bocuse
chef
Premium
3
By
Paul Bocuse
chef
Premium
By
Paul Bocuse
chef