Ravigote Sauce

This classic Ravigote (rah-vee-gott) Sauce is a traditional accompaniment to any game dish. A vinaigrette, with the addition of fresh herbs and capers, is also called Ravigote in France.

4 fl. oz. dry white wine

2 fl. oz. white wine vinegar

1 oz. butter

1 tablespoon flour

10 fl. oz. home-made chicken stock

1 oz. Ravigote Butter, cut into small pieces

2 teaspoons chopped fresh chives, blanched

2 teaspoons chopped fresh parsley, blanched

2 teaspoons chopped fresh tarragon, blanched

In a small saucepan, bring the wine and wine vinegar to the boil over high heat. Continue boiling for 5 minutes or until the liquid has reduced by about one-third. Remove the pan from the heat and keep warm.

In another small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.

Pour in the reduced wine mixture, stirring constantly. Stir in the ravigotc butter, a small piece at a time, and add the herbs. Continue cooking, stirring frequently, for a further 5 minutes or until the sauce is thick and smooth.

Remove the pan from the heat. and pour the sauce into a warmed sauceboat. Serve immediately.