Hot Ravigote Sauce
|White wine||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned veal broth/Seasoned chicken broth||2 Cup (32 tbs)|
|Shallot||1 , minced|
|Minced chervil||1 Teaspoon|
|Minced tarragon||1 Teaspoon|
|Chopped chives||1 Teaspoon|
Cook wine and vinegar in a saucepan over low heat until reduced to one half.
Heat 3 tablespoons butter and blend in the flour.
Stir in broth and cook until thickened, stirring constantly.
Add to wine and simmer 5 minutes.
Add remaining butter and mix well.
Stir in shallot and remaining ingredients.
Season to taste with salt and pepper.