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Ravigote Sauce, or Vinaigrette

Name: Ravigote Sauce, or Vinaigrette
Yield: 8 servings
Ingredients: one pint of oil; one-third pint of vinegar; a little salt; and 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; and chives

From Soyer's standard cookery, 1912

Serves 8

Accompanies calf's head or foot, sheep's trotters, etc.

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

16Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories16 kcal

Protein0.7 g

Carbohydrates2.7 g

Fiber0.8 g

Sugars0.9 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium172 mg

Potassium81 mg

Calcium21 mg

Iron0.7 mg

Magnesium9 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A36 mcg

Vitamin E0.1 mg

Vitamin K105 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate18 mcg

Choline2.5 mg

Caffeine0 mg

Water49 g

Estimated from matched ingredients across 8 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, tarragon, and chives

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