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Sauce Ravigote

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.


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


  1. 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.
  2. Reduce the heat to medium-low, stir in the velouté sauce, and simmer for 5 minutes.
  3. Stir in the herbs and season to taste with salt and pepper.  Add the butter and stir until it melts into the sauce.
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Classic French Stocks and Sauces