Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Sauce Ravigote

3 shallots, finely chopped
2½ fluid ounces vinegar
1 quart velouté sauce
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 teaspoon tarragon
4 ounces butter

Put shallots in a saucepan with of vinegar; let reduce almost dry, then add velouté sauce and boil for 10 minutes. Strain, add chopped parsley, chervil and tarragon, and finish with 4 ounces of butter.

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