recipe 
yields
about 1½ cups
1 medium egg, hard-cooked and diced small
1 tablespoon capers, coarsely chopped
½ cup Creole mustard or coarse-ground German mustard
1 tablespoon capers, coarsely chopped
1 cup Creole mayonnaise (recipe below)
1½ teaspoons prepared horseradish
Kosher salt and freshly ground pepper
2 green onions, thinly sliced
1 medium egg
2 tablespoons lemon juice
½ medium white onion, diced
2¼ cups canola, vegetable, or corn oil, divided
1½ teaspoons hot sauce
1 tablespoon freshly ground black pepper
Kosher salt
Ravigote Sauce
Creole Mayonnaise
steps
Ravigote is a classic cold French sauce, delicious served with shellfish, that has long been a favorite in New Orleans.
Ravigote Sauce
- In large bowl, combine mayonnaise, mustard, capers, egg, and horseradish. Season with salt and pepper. Fold in green onions.
- Will keep in refrigerator for a few weeks.
Creole Mayonnaise
Yield: About 3 cups
- Place egg, lemon juice, and onion into bowl of food processor and purée. With motor running, slowly add half the oil. Add hot sauce, pepper, and salt to taste.
- Stop the motor, scrape sides of bowl with rubber spatula, and, with motor running again, slowly add remaining oil. Taste and adjust salt.
- Cover and refrigerate for up to 1 week.
Note: This recipe can easily be doubled. If you’d like it thinner or thicker, use a bit more oil or egg, but adjust the seasoning.
Date Published: 08.21.15
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- from Chef Tory McPhail of Commander's Palace, New Orleans, Louisiana
