Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

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.


Search for Recipes, Search using Google, or Return to Cookbook Index