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.