SAUCE RAVIGOTE
About 1 cup
Serve lukewarm over fish, light meats, or poultry.
Combine in a small saucepan:
- 2 shallots, very finely chopped
- 1 tablespoon tarragon vinegar
Bring to a boil and cook, stirring constantly, until the vinegar has almost evaporated, about 1 minute. Add:
- 1 cup Sauce Velouté
Simmer gently for about 10 minutes, stirring frequently. Season to taste with:
- Salt and black pepper
Cool the sauce to lukewarm, then add:
- 1 ½ tablespoons chopped parsley
- 1 tablespoon chopped drained capers
- 2 teaspoons minced chives
- ½ teaspoon chopped tarragon