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.)
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.