Sauce Ravigote (cold)
From French dishes for American tables, 1886
Presented as published in 1886. 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
12Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.9 g
Carbohydrates1.3 g
Fiber1 g
Sugars0.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium381 mg
Potassium28 mg
Calcium14 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.6 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.
Sauce Ravigote (cold). Take half a pint of sauce Mayonnaise (Art. 113), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise ; also a tablespoonful of mustard, and a tablespoonful of capers
Cook this with the app: pantry check, scaling, and the assistant.