Ravigote sauce (3)
Instructions
Pour the white wine and white wine vinegar in a saucepan and reduce by half.
Lower the heat, add the velvety sauce and bring to a boil.
Out of the fire incorporated butter at shallot and chopped herbs.
Stir.
Suitable for various uses, but particularly for boiled chicken.
Ingredients and dosing for 4 persons
- 100 cl of velvety sauce
- 20 cl of dry white wine
- 10 cl of white wine vinegar
- 100 g of 1 teaspoon butter chopped scallions
- 20 g of chervil
- 20 g of tarragon
- 20 g of chives