Ravigote Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ravigote sauce can be adapted with different herbs.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 53. The excerpt below is the record exactly as published.
ravigote sauce, which is made by placing two table-spoonfuls of chili vinegar, two of taragon vinegar, and two of Harvey’s sauce in a stew-pan, and allowing the whole to boil away till it is reduced to rather less than half the original quantity. Then a good-sized ladleful of white bechamel sauce is added, and a dessert-spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.