Sauce Ravigote (Velouté, White Wine, Vinegar, Shallots, Parsley, Chervil, Chives, Tarragon)

This 2nd generation mother sauce derives from Sauce Velouté. Ravigote sauce can be made with veal, chicken or fish velouté. The name for this classic French sauce is from the French word ravigoter - to invigorate. The reduction of white wine and vinegar creates a lightly acidic velouté and the chopped herbs lend a fresh flavour which finishes this lovely sauce beautifully. Ravigote can be paired with any meat, poultry or seafood dish depending on the velouté you choose to make it with.

2 cups veal, chicken or fish velouté (500 mL)
4 French shallots, minced
½ cup dry white wine
½ cup white wine vinegar
4 Tbsp. butter
1 Tbsp. fresh parsley, chopped
1 tsp. fresh chervil, chopped
1 tsp. fresh chives, chopped
1 tsp. fresh tarragon, chopped
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the white velouté sauce, cover and simmer on very low heat, whisking occasionally until ready for the next step.

Combine the shallots, wine, and vinegar in a saucepan over medium-high heat. Bring to a boil and cook until the liquid is reduced by ¾, to about ¼ cup.

Reduce the heat to medium-low, stir in the velouté sauce, and simmer for 5-10 minutes, or until the desired consistency is reached.

To Finish:
Remove from the heat. Season with salt, white pepper, and lemon juice. Garnish with herbs, if desired and serve right away.

Makes 2¼ cups.