Sauce: Ravigote chaude
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Ravigote: version classique, base de velouté” from www.bloc-notes-culinaire.com
Serving Size: Not set
Ingredients
- About 1.057 cups (250 mL) prepared veal, chicken or fish velouté - About 0.8454 cup (200 mL) white wine - About 0.4227 cup (100 mL) vinegar - About 0.353 oz (10 g) butter - About 0.353 oz (10 g) finely chopped shallots - 1 tbsp (15 mL) chopped mixed chervil, tarragon, parsley and chives - Salt and pepper to taste
Instructions
1. Simmer vinegar, wine and shallots until half the liquid remains. 2. Stir in hot velouté. Whisk in butter; remove from heat and add herbs. Season and serve warm. Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Source metric amounts govern; preceding US approximations are like-unit conversions. Yield: Not specified by source Source: Adapted from Bloc-Notes Culinaire (no individual author credited). https://www.bloc-notes-culinaire.com/2017/04/sauce-ravigote.html