Ravigote (Green Herb) Sauce; Rémoulade Sauce; Rouille Sauce - MAGIMIX LE MICRO Instructions For Use And Recipes

Le Micro Anglais 21/09/04
THE ESSENTIALS

Ravigote (green herb) sauce

• • Preparation : 5 min.
Serves 4
1 teaspoon grain mustard
5 cl red wine vinegar
10 cl sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
Rémoulade sauce
• • • Preparation : 10 min.
Serves 4
1 bowl mayonnaise
1 tablespoon mustard
1 shallot

Rouille sauce

• • Preparation : 10 min.
Serves 4
2 teaspoons crushed garlic
2 egg yolks
25 cl olive oil
1 tablespoon tomato purée
1 g powdered saffron
1 pinch Cayenne pepper
salt
14
15:01 Page 14
Cut the shallot into quarters, place in the Micro
bowl with the vinegar, mustard and herbs. Pulse 10
times, then switch to continuous mode and drizzle
the oil through the feed tube.
Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
Blend the shallot (5/6 pulses), then gently fold it
into the mayonnaise, together with the mustard.
Serve with salad ingredients such as grated
celeriac and shredded red cabbage, or with cold
hard boiled eggs and cooked fish.
Place the crushed garlic, egg yolks, saffron, Cayenne
pepper and a little salt in the bowl and pulse 5/6
times. Then, switching to continuous mode, drizzle
the olive oil through the feed tube.
Add the tomato purée and give a few final pulses to
mix it in well.
The egg yolks must be at room temperature.
Serve with Mediterranean fish stew (bouillabaisse)
and fried or poached fish.