Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Ravigote Dressing
Serves 12 (2 oz. Portions)

1/2 cup Parsley, minced
4 oz. Capers, minced
1/2 cup Mayonnaise
1/2 cup Creole Mustard
1 tsp. Colemans Dry Mustard
1/2 tsp. Lemon Juice
1 tbsp. Worcestershire Sauce
1 tsp. Horseradish
2 Eggs, hardboiled and diced
1/4 tsp. Salt
1/4 tsp. Black Pepper

Méthode:
Place all ingredients into a mixing bowl and combine. Refrigerate until needed.