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Hot Ravigote Sauce

Charles.Durand's picture
  White wine 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Butter 5 Tablespoon
  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.

Recipe Summary

Side Dish

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