Poached Oysters in Ravigote Sauce


  • 2 pints of select oysters
  • 1 head of butter lettuce
  • Poaching liquid (court bouillon):
  • 2 cups white wine
  • liquor from 2 pints of oysters
  • 1 small onion, chopped into quarters
  • herb package. In cheese cloth add thyme, rosemary, bay leaf, rosemary and black peppercorns. Tie the package together with string and add the the liquid.
  • 1 tsp kosher salt
  • Ravigote Sauce:
  • 1 tbs white wine vinegar
  • 1 tbs Dijon mustard
  • 1 cup extra virgin olive oil
  • 2 tbs capers
  • 2 tbs minced parsley
  • pinch of chervil or other herb of choice
  • 2 tbs chopped chives
  • kosher salt and fresh cracked black pepper to taste

This is a delicate appetizer with lightly poached oysters and a savory sauce.

  • In a sauce pan, add the ingredients for the poaching liquid.
  • Bring to a boil, then reduce heat to simmer. Simmer for about 30 minutes.
  • Remove the simmering liquid from the stove and add the oysters. Allow to cool.
  • To prepare the sauce combine the vinegar and mustard.
  • Add the oil in a gradual thin stream while whisking constantly.
  • Add the capers, parsley,  and chives.
  • Season with salt and pepper and mix well.
  • Stir in about 4 tbs of the sauce to the oysters and poaching liquid.
  • To serve add several oysters to butter lettuce cups and drizzle with a little sauce.

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