Recipes > Sauces & Spreads > Sauce de Ravigotte

Sauce de Ravigotte


  • parsley
  • sage
  • mint
  • thyme
  • basil
  • balm
  • 2 large onions
  • pepper
  • salt
  • rocambole
  • 2 blades of mace
  • gravy
  • 1 glass of wine
  • 1 spoonful of oil


Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, and cut them fine; slice the onions very thin: put all these into a mortar, beat them thoroughly, and add pepper and salt, some rocambole, and the mace cut fine. Beat these well, and mix them by degrees with gravy till of the thickness of butter; put them into a stewpan, and boil them up. Strain the gravy from the herbs; add to it the wine and oil; beat these together, and pour it into a sauce-boat.


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The Lady's Own Cookery Book (1844).

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