Bavigote Sauce

Ingredients

• 1 tablespoon each of parsley chopped fine
• 1 tablespoon of chives
• 1 tablespoon of tarragon
• 1 tablespoon of shallot
• 1 pint of mayonnaise dressing

Method

1. 1

   Add chopped parsley, chives, tarragon, and shallot to mayonnaise dressing.

2. 2

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.

1 tablespoon of capers, 1 teaspoon of parsley chopped &ae and 1 teaspoon of onion juice. French Dressing. Put 4 tablespoons of olive oil in a cold bowl, add to it 1 salt- spoon of cayenne pepper, ^ saltspoon of salt and 1 tablespoon of tarragon or cider vinegar. Mushroom Sauce. Cook 1 cup of cream in double boiler ; add % cup of mushrooms that have been previously cooked in their liquor and chopped, 1 tablespoon of lemon juice, 1 dessertspoon of butter, 1 heaping tea- spoon of flour. When it comes to boiling point, serve. BSadeira Sauce. Take 1 pint of Spanish sauce, add to it 1 gill of Madeira wine, 1 gill of liquor from mushrooms, pepper to taste. Cook slowly for 30 minutes. Skim off grease and strain. Orange Sauce. Add to pan where game has been cooked, 1 pint of broth; strain and add % pint thick brown gravy, and the juice of 2 oranges. Strain and add the rind of 1 orange, shredded. Serve with duck or game. Champagne Sauce. Cream 1 tablespoon of butter and add to it 1 tablespoon of flour. Put in a saucepan and stir slowly into it ^ pint of hot, brown soup stock. Let it boil up twice; remove from fire and add ^ pint of champagne. Serve with venison or game. Horseradish Sauce. One coffee cup freshly grated horseradish, 1 teaspoon of salt, % saltspoon pepper, 1 teaspoon made mustard, 1 teaspoon sugar, 2 tablespoons of vinegar. Mix well and when ready to serve add 1 coffee cup of cream, whipped until very stiff. Cucumber Sauce. Grate 2 large cucumbers and drain on a sieve. Squeeze out all KENTUCKY RECEIPT BOOK. 101 water, add 1 tablespoon of vinegar, % teaspoon of salt and a dash of cayenne pepper. Serve at once with meats. Bechamel Sauce. One pint white stock, 2 tablespoons butter, 4 tablespoons flour, 6 mushrooms or the liquor from a half can, 1 cup cream, 1% table- spoons lemon juice. Cook flour and butter together; add salt a ad pepper if needed. Add stock, then mushrooms; simmer 20 min- utes partially covered, skim off fat. Strain through fine sieve, then add cream and lemon juice, boil 4 minutes. Pour out and stir while cooling. This sauce may be used to mask a chaudfroid saucd by adding 2 tablespoons gelatine that has been soaked in cold water 1 hour. Yellow Bechamel. To make yellow Bechamel use preceding recipe and add 1 blade of mace, 1 tablespoon minced carrot. After it boils add yolks of 4 eggs beaten light and stir into % cup of cream just before serv- ing. Russian Sauce. Have 1 pint of Bechamel sauce and add 1 teaspoon powdered sugar, 1 scant saltspoon cayenne pepper, 2 tablespoons grated horse- radish and 2 tablespoons of thick cream, or use yolks of 4 eggs beaten light and ^ pint of wine with the Bechamel sauce. Bavigote Sauce. Add 1 tablespoon each of parsley chopped fine, chives, tarragon and shallot to 1 pint of mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.