Sauce Ravigote Recipe
Ingredients
4 green onions, chopped, the green and the white
3 tbsp (50 mL) wine vinegar
1/3 cup (80 mL) parsley, chopped fine
1 tbsp (15 mL) tarragon
11/4 cups (300 mL) broth of your choice
1 tbsp (15 mL) butter
1 tbsp (15 mL) flour
1 egg yolk
Salt and pepper to taste
Directions
Place in a microwave-safe measuring cup the onions and the wine vinegar.
Microwave 2 to 3 minutes at HIGH, or until there is only 1 spoonful of vinegar left.
Pass through a sieve and pour the juice into the broth.
Add the parsley and tarragon.
Place the butter and flour in a microwave-safe bowl.
Microwave 1 minute at HIGH.
Stir well, then keep on cooking 1 minute at a time, stirring after each minute, until the sauce browns lightly.
Pour into the broth, add the beaten egg yolk, mix well and microwave 2 minutes at HIGH, stirring after 1 minute.
Taste for seasoning.
This sauce is slightly thick.
This sauce can also be prepared by replacing the ground pepper with 4 black peppercorns coarsely ground and 1 tablespoon (15 mL) of cognac or white whine.
Microwave 2 to 3 minutes at HIGH, or until there is only 1 spoonful of vinegar left.
Pass through a sieve and pour the juice into the broth.
Add the parsley and tarragon.
Place the butter and flour in a microwave-safe bowl.
Microwave 1 minute at HIGH.
Stir well, then keep on cooking 1 minute at a time, stirring after each minute, until the sauce browns lightly.
Pour into the broth, add the beaten egg yolk, mix well and microwave 2 minutes at HIGH, stirring after 1 minute.
Taste for seasoning.
This sauce is slightly thick.
This sauce can also be prepared by replacing the ground pepper with 4 black peppercorns coarsely ground and 1 tablespoon (15 mL) of cognac or white whine.
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