sauce ravigote

From 2011-07-13

We went to a local seafood restaurant and encountered a sauce that was new to me. You NOLA purists have been enjoying it for a long time, the sauce ravigote. This is a really easy white, mayo-based sauce that goes well with mild flavored proteins either hot or cold. In my case, I put it on grilled portabella ‘shrooms. And it’s easy, especially when you treat it like augmented mayonnaise.

1 cup mayo
~1 tbsp dijon mustard
horseradish to taste
1 tbsp lemon juice
salt, pepper to taste

For my sauce, I was out of mayo, and subbed ranch dressing. I also added a little sriracha to give it some kick. Give it a try on fried or poached seafood, grilled veg, whatever. Oh, and if you’re out of mayo, but not out of eggs, don’t forget the blender mayo recipe.

1 cup oil
1-2 egg yolk or 1 whole egg
a little mustard, a little lemon juice, a little salt


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