White Ravigotte Sauce

Name: White Ravigotte Sauce
Ingredients: two tablespoonfuls of chili vinegar; two tablespoonfuls of tarragon vinegar; two tablespoonfuls of Harvey sauce; a small ladleful of good bechamel sauce; a little fresh butter; a tablespoonful of chopped blanched parsley

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

This sauce is particularly suitable for fish.

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 216. The excerpt below is the record exactly as published.

white ravigotte sauce he particularly refers to their tarragon vinegar in a note. Were a similar quantity of home- made vinegar used there is no knowing what the result might be. White ravi- gotte sauce is made by boiling two table- spoonfuls of chili vinegar, tarragon vinegar, and Harvey sauce in a stew- pan, and reducing them by boiling to half the quantity, or even less. A small ladleful of good bechamel sauce is then added, and the sauce is finished by mix- ing with it a little fresh butter and a tablespoonful of chopped blanched parsley

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