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.Basic Sauce Ravigote

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"Ravigote in culinary French means to refresh, here with a dash of vinegar or lemon juice. In this book sauce ravigote is the slightly tangy dressing we use to enliven the flavor of anything from delicate crabmeat to a hearty standing rib roast of beef."

List of Ingredients

◦  1 cup mayonnaise
◦  Juice of 2 lemons
◦  ¼ cup prepared horseradish
◦  2 teaspoons Dijon mustard
◦  1 teaspoon white wine vinegar
◦  2 teaspoons chopped fresh chives
◦  1 to 2 pinches cayenne pepper
◦  1 ½ teaspoons salt
◦  1 pinch freshly ground white pepper


Recipe

Combine all the above ingredients in a large bowl and whisk until well combined.

Transfer the sauce to a small bowl.
The sauce will keep in the refrigerator for up to 2 days.

Makes 1 ½ cups