Sauce Ravigote

Shallot and Herb Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About

Older recipes for this sauce (those by Escoffier and others) flavor it by finishing it with shallot butter. A simpler method is to infuse chopped shallots in the white wine and vinegar reduction before adding the sauce velouté or concentrated white stock. A butter-enriched method for making this sauce is not given below because it would be virtually identical to a beurre blanc.

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