Recipes > Sauces & Spreads > Sauce Ravigote

Sauce Ravigote


  • 1/2 pint of stock
  • a small amount of white wine or cider
  • herbs
  • salt
  • pepper
  • 1 tablespoonful of flour
  • 1 tablespoonful of butter
  • juice of 1/2 lemon


To make it mix the stock in a saucepan with the white wine or cider, then chop fine herbs such as chervil, tarragon, chives and parsley, or whatever other herbs are in season, to the amount of about three tablespoonfuls, and mix with the stock, adding salt and pepper. Stew gently for about twenty minutes, then blend the flour and butter, stir into the sauce and continue to stir till thick. Just before serving squeeze in the juice.


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Twenty-four Little French Dinners (1919).

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