Ravigote means “reinvigorated” in French. It is usually a spicy sauce served with a bland protein. It can mean a warm seafood sauce, a spicy vinaigrette, or, in this case, a sort of a Creole tartar sauce. I came up with this version of a ravigote sauce while I was trying to write a recipe for shrimp salad.
(Recipe after the jump)
Spicy Ravigote Sauce
2 large hard-boiled eggs, peeled
2 cups mayonnaise (preferably homemade)
1 teaspoon Creole mustard
Dash of Worchestershire
2 tablespoons fresh lemon juice
3 tablespoons minced red onions
3 tablespoons capers, drained and coarsely chopped
2 tablespoons minced celery
1 tablespoon minced pickled jalapeño
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon
2 teaspoons Cajun Seasoning
Salt to taste
Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.
Makes 2 and a half cups. Will keep covered in the refrigerator for several weeks.
Shrimp Ravigote: Mix 3 cups cooked, chopped shrimp, with half a cup of Spicy Ravigote Sauce. Serve over greens with tomato and avocado and garnish with lemon wedges.