Sauce Ravigotte
From The Dudley book of cookery and household recipes, 1909
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
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 15. The excerpt below is the record exactly as published.
SAUCE RAVIGOTTE TO half a pint of mayonnaise add one tablespoon of dry mustard, or better still the same quantity of Moutarde Ravigotte. With this add half an ounce of eschalots or of spring onions, mixed very fine with chervil, tarragon and burnett, and a tablespoon of Chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.