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Ravigote Sauce

Name: Ravigote Sauce
Yield: 10 servings
Cuisine: French
Ingredients: one pint of oil; one-third pint of vinegar; a little salt; a little pepper; two ounces of small capers; three tablespoonfuls of fine herbs; finely chopped onion; as much parsley; half as much chervil; half as much tarragon; half as much chives

From Soyer's standard cookery, 1912

Serves 10

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories7.4 kcal

Protein0.4 g

Carbohydrates0.9 g

Fiber0.4 g

Sugars0.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium137 mg

Potassium45 mg

Calcium14 mg

Iron0.5 mg

Magnesium5.8 mg

Phosphorus6 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C8.6 mg

Vitamin A29 mcg

Vitamin E0.1 mg

Vitamin K84 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline1.2 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.

Ravigote Sauce, or Vinaigrette. Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two ounces of small capers, three table- spoonfuls of fine herbs, comprising finely chopped onion, as much parsley, and half as much chervil

Cook this with the app: pantry check, scaling, and the assistant.