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Ravigote Sauce


Chop fine, and in equal proportion, two tablespoonfuls of chervil, tarragon, and pepper-grass, also, in equal proportion, one teaspoonful of burnet and table celery; place the whole in a stewpan with salt and pepper, cover with broth, set on the fire, and boil twenty minutes; after which take from the fire, and strain. Mix two ounces of butter with flour enough to make a paste, put it with the sauce on the fire, add a tablespoonful of cider vinegar; simmer till of a proper thickness, and use.


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Hand-Book of Practical Cookery (1884).

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