Sauce Ravigote

Ingredients

• 2 shallots, very finely chopped
• 1 tablespoon tarragon vinegar
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  • 2 ½ cups veal stock, or chicken, fish, or vegetable stock
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • (1 to 2 tablespoons butter or any flavored butter, softened)
  • (Salt and white pepper)

  Sub-recipe steps

  1. Heat in a small saucepan over medium heat, stirring occasionally, until hot: 2 ½ cups veal stock, or chicken, fish, or vegetable stock
  2. Meanwhile, melt in a medium saucepan over medium-low heat: 3 tablespoons butter
  3. Stir in: 3 tablespoons all-purpose flour
  4. Reduce the heat to low and cook, stirring constantly, until the roux smells nutty and is ivory colored, about 6 minutes. Remove from the heat and let cool for 2 minutes. Gradually whisk the warm stock into the roux. Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook over medium-low heat, stirring often and skimming any skin that forms on the surface, until thick enough to coat the back of a spoon, about 20 minutes; do not boil.
  5. If desired, strain through a fine-mesh sieve and, just before serving, whisk in: (1 to 2 tablespoons butter or any flavored butter, softened)
  6. If you are using this sauce as is, season to taste with: (Salt and white pepper)
• Salt and black pepper
• 1 ½ tablespoons chopped parsley
• 1 tablespoon chopped drained capers
• 2 teaspoons minced chives
• ½ teaspoon chopped tarragon