Frenchsidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Ravigote Sauce, or Vinaigrette

Name: Ravigote Sauce, or Vinaigrette
Yield: 8 servings
Cuisine: French
Ingredients: one pint of oil; one-third pint of vinegar; a little salt and pepper; two oz. of small capers; three tablespoonfuls of fine herbs; some very finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives

From A guide to modern cookery, 1909

Serves 8

Liquor from the cooked solids can be added when serving.

Presented as published in 1909. 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

6Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5.7 kcal

Protein0.2 g

Carbohydrates0.4 g

Fiber0.3 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium168 mg

Potassium11 mg

Calcium6 mg

Iron0.2 mg

Magnesium3.2 mg

Phosphorus2.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A6.5 mcg

Vitamin E0.1 mg

Vitamin K25 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.8 mcg

Choline0.6 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 34. 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 oz. of small capers, three table- spoonfuls of fine herbs, comprising some very finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives

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