Ravigote Sauce (with Creole Mayonnaise)

Photos by Greg Ceo

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about 1½ cups  

    Ravigote Sauce
  • 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
  • Creole Mayonnaise
  • 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 is a classic cold French sauce, delicious served with shellfish, that has long been a favorite in New Orleans.

Ravigote Sauce

  1. In large bowl, combine mayonnaise, mustard, capers, egg, and horseradish. Season with salt and pepper. Fold in green onions.
  2. Will keep in refrigerator for a few weeks.

Creole Mayonnaise
Yield: About 3 cups

  1. 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.
  2. Stop the motor, scrape sides of bowl with rubber spatula, and, with motor running again, slowly add remaining oil. Taste and adjust salt.
  3. 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.

  • from Chef Tory McPhail of Commander's Palace, New Orleans, Louisiana

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