Ravigotte Sauce
A tangy, herbaceous sauce from the Anglo-Indian repertoire, traditionally served with fish or boiled meats. This recipe combines a sharp reduction of flavored vinegars and savory sauce with a smooth butter sauce base, finished with bright green blanched parsley.
Ingredients
- 1 tbsp Harvey's sauce (or Worcestershire sauce) (A savory fermented sauce; Worcestershire is a suitable modern substitute.)
- 1 tbsp Tarragon vinegar
- 1 tbsp Chilli vinegar (Vinegar infused with chillies; can substitute with white wine vinegar and a pinch of cayenne.)
- 1 tbsp Fresh parsley (To be blanched and chopped.)
- 2 tbsp Butter (For the butter sauce base.)
- 1.5 tbsp All-purpose flour (For the butter sauce base.)
- 1 cup Water or light stock (Approx 240ml; for the butter sauce base.)
- 1 pinch Salt (To taste.)
More recipes using Butter
Caper Sauce
A classic, tangy sauce consisting of a rich butter sauce base studded with chopped French capers. Traditionally served with boiled mutton or fish, this sauce can be sharpened with a splash of caper vinegar for extra zest.
Butter Sauce (English Melted Butter)
A classic English 'Melted Butter' sauce, essential for fish and vegetables. This recipe creates a stable, rich emulsion by thickening water with a white roux before mounting it with a generous amount of fresh butter, finished with a hint of nutmeg and lemon.
Butter, Black, or Beurre Noir
A classic brown butter sauce enriched with vinegar, capers, and savory condiments. This rich, nutty sauce is traditionally served with fish, fried eggs, or boiled vegetables like Jerusalem artichokes.
Dutch Sauce (Mock Hollandaise)
A classic 19th-century sauce designed to mimic Hollandaise. It uses a thickened butter sauce base enriched with egg yolks and flavored with tarragon vinegar and nutmeg. The author notes this is similar to Sauce Allemande and considers the tarragon vinegar version simpler than using fresh herbs.
Instructions
- 1Bring a small pot of water to a boil. Dip the parsley in for 10-15 seconds until bright green (blanching). Immediately transfer to ice water to stop cooking. Drain well, squeeze out excess moisture, and chop finely.
- 2In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes without browning to create a roux. Gradually whisk in the water (or stock) until smooth. Simmer gently for 5 minutes until thickened to coat the back of a spoon. Season with a pinch of salt. Set aside.
- 3In a separate small saucepan, combine the Harvey's sauce, tarragon vinegar, and chilli vinegar. Bring to a boil and let it reduce until the volume is almost halved. This step removes the harsh acidity.
- 4Pour the prepared butter sauce into the reduced vinegar mixture. Stir well to combine. Finally, stir in the chopped blanched parsley. Serve warm.
You Might Also Like
SAUCE VINAIGRETTE
This classic vinaigrette recipe, dating back to the early 1900s, offers a refreshing and tangy flavor that elevates any salad. The simple combination of garlic, salt, pepper, and vinegar creates a balanced dressing. This versatile sauce is perfect for drizzling over fresh greens, adding a burst of flavor to your favorite dishes.
Ratafia Sauce
A classic Anglo-Indian dessert sauce featuring the distinct almond-like flavor of Ratafia. This recipe utilizes a sweetened arrowroot base to create a translucent, glossy sauce, tinted delicate pink and perfumed with bitter almond essence. Perfect for serving over sponge puddings or steamed desserts.
Tartar Sauce
A classic, piquant cold sauce made from a mayonnaise base enriched with blanched parsley, finely minced shallots, and French mustard. An optional addition of anchovy sauce adds depth for non-vegetarian versions.
Tarragon Sauce
A classic savory herb sauce made by stewing blanched fresh tarragon leaves in a rich stock thickened with a nutty brown roux. Ideal for serving with poultry or beef.