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Sauce Ravigote
Description
The name for this classic French sauce is from the French word ravigoter--to invigorate. It's a versatile shallot and herb sauce--invigorated with white wine and the piquant flavor of white wine vinegar. Serve it over fish, shellfish, poultry, veal, or pork.Ingredients
Makes
about 2 1/2 cups
- 4 shallots, minced
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 2 cups Classic Velouté Sauce (made with Fond de Poulet Gold®, or with Fumet de Poisson Gold® for seafood dishes)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chervil
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- Salt and ground black pepper
- 4 tablespoons unsalted butter
Methods/steps
- Combine the shallots, wine, and vinegar in a saucepan over medium-high heat. Bring to a boil and cook until the liquid is reduced by 3/4, to about 1/4 cup.
- Reduce the heat to medium-low, stir in the velouté sauce, and simmer for 5 minutes.
- Stir in the herbs and season to taste with salt and pepper. Add the butter and stir until it melts into the sauce.
