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.
4 shallots, minced
1/2 cup dry white wine
1/2 cup white wine vinegar
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
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.