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Ravigote Sauce

Chef.Foodie's picture
Ingredients
  White wine 150 Milliliter
  White vinegar 75 Milliliter
  Veloute sauce 600 Milliliter
  Butter 30 Gram
  Shallots 30 Gram
  Tarragon 1 Teaspoon
  Chopped chervil 1 Teaspoon
  Chives 1 Tablespoon
Directions

1. Mince shallots. Pound with butter.
2. Reduce by half the vinegar and wine.
3. Add veloute sauce. Boil gently for 5 minutes. Add shallots, butter and chopped chervil, tarragon and chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Drink: 
Wine
Interest: 
Everyday, Healthy

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4.22059
Average: 4.2 (17 votes)