Ravigote

Velouté sharpened with a white-wine and vinegar reduction, shallot and herbs. Sharp where most velouté derivatives are soft.

500 ml — light chicken stock

25 g — plain flour

25 g — butter

100 ml — dry white wine

40 ml — white wine vinegar

40 g — shallot

8 g — tarragon

8 g — chervil

10 g — parsley

5 g — salt

Reduce the wine, vinegar and shallot to a quarter. The vinegar has to lose its rasp here, not in the finished sauce.

Add the velouté, simmer five minutes and check the seasoning before any butter goes in. Salt reads differently once fat is present.

Beat in cold butter off the heat and add the chopped herbs last. This one is served immediately — it is the least forgiving velouté derivative to keep warm.