Arteflame Sauce Ravigote Recipe

Introduction

Sauce Ravigote, a tangy and flavorful French sauce, is the perfect complement to grilled meats, seafood, or vegetables. Traditionally served cold or warm, this recipe incorporates the Arteflame grill for a subtle smoky twist, enhancing its vibrant, herbaceous flavor.

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Ingredients

• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 1 small shallot, finely minced
• 1 tbsp Dijon mustard
• 1 tbsp capers, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh tarragon, finely chopped
• 1 clove garlic, finely minced (optional)
• Salt and freshly ground black pepper (to taste)

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Light your Arteflame grill by placing vegetable oil-soaked napkins under firewood and allow it to heat for about 20 minutes.
2. Place a small cast-iron skillet on the cooler edge of the flat cooktop to gently heat the sauce.

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Step 2: Prepare the Base

1. In the skillet, gently warm the white wine vinegar for 1-2 minutes. Do not let it boil; the goal is to infuse it with a slight smokiness.
2. Remove the skillet from the heat and whisk in the Dijon mustard until smooth.

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Step 3: Add the Flavorings

1. Stir in the minced shallot, capers, garlic (if using), and olive oil.
2. Move the skillet back to the cooler edge of the grill to keep the sauce warm while the flavors meld together.

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Step 4: Finish with Herbs

1. Remove the skillet from the grill and allow the mixture to cool slightly.
2. Stir in the parsley, chives, and tarragon. Season with salt and freshly ground black pepper to taste.

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Step 5: Serve

1. Serve the Sauce Ravigote warm or at room temperature alongside grilled meats, seafood, or vegetables.
2. For a cold version, let the sauce cool completely before serving.

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Tips

• Fresh Herbs are Key: Use fresh parsley, chives, and tarragon for the best flavor.
• Balance Acidity: Adjust the vinegar-to-oil ratio to suit your taste.
• Versatility: Serve the sauce warm for a rich, comforting touch, or cold for a refreshing tang.

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Variations

1. Spicy Ravigote: Add a pinch of red chili flakes for a kick of heat.
2. Citrusy Ravigote: Replace some of the vinegar with lemon or lime juice for a citrusy twist.
3. Garlic-Lover’s Ravigote: Increase the garlic for a bold, pungent flavor.
4. Capers and Anchovies: Add finely chopped anchovies for extra umami.
5. Creamy Ravigote: Stir in a dollop of mayonnaise or crème fraîche for a creamier version.

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Pairings

• Grilled Seafood: Drizzle over grilled fish, shrimp, or scallops.
• Vegetables: Use as a dressing for grilled asparagus, zucchini, or eggplant.
• Poultry: Pair with grilled chicken or turkey for a bright, tangy finish.
• Beef or Lamb: Serve as a dipping sauce for grilled steaks or lamb chops.

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Conclusion

Sauce Ravigote made on the Arteflame grill brings an exciting depth of flavor to this traditional French sauce. Its versatility and vibrant taste make it an excellent addition to any grilled dish, whether served warm or cold.