Hot sauce ravigote
Instructions
Scalded the shallots for a few minutes in boiling water, drain them and pestatelo finely in a mortar, and butter cream.
everything through a sieve.
Collect the shallot butter in a bowl.
Pour into a saucepan and white wine vinegar, put on a moderate flame and let reduce by half the volume, then slowly stir the velvety sauce and bring the liquid to a gentle boil.
Leave on very low heat for a few minutes, then remove the saucepan from heat and gently combine shallot butter freshly prepared and chopped herbs spoon.
Beat the sauce slightly with the whisk for mixing all ingredients, and serve in gravy boat.
Ingredients and dosing for 4 persons
- 5 cl of white wine
- 5 cl of wine vinegar
- 20 cl of velvety sauce
- 20 g of butter
- 1 shallot
- 1 tablespoon of chopped chervil, the finest tarragon and chives in equal parts