143 Sauce Ravigote

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place dl (5 fl oz or U.S. cup) each of white wine and vinegar in a pan and reduce by half; add 8 dl (1⅖ pt or U.S. cups) Ordinary Velouté and allow to simmer for a few minutes. Finish the sauce away from the heat with 100 g ( oz) Shallot Butter and ½ tbs each of chopped chervil, tarragon and chives.

This sauce is a suitable accompaniment for boiled or poached poultry and for serving with certain white offals such as calf’s head.

Part of