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Ravigote Sauce

A French sauce made with stock, white wine, herbs, flour, batter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Ravigote Sauce

Why it works: Chervil and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Ravigote Sauce

Ingredients

Directions

Prepare the sauce

  1. Pour the stock and white wine into a saucepan.

  2. Chop the herbs finely and add them to the saucepan.

  3. Simmer gently for 20 to 25 minutes.

Thicken and serve

  1. Mix the flour with the batter, then stir this mixture into the sauce.

  2. Continue stirring over low heat until the sauce thickens.

  3. Squeeze in lemon juice to taste and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chervil + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Chervil + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together370 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tarragon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  5. Tarragon + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together589 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the sauce as it heats, giving it body.
Batter
Adds starch and body to help thicken the sauce.
White wine
Adds acidity and aroma that brighten the stock-based sauce.
Mixed herbs
Provide the main aroma and fresh flavour of the sauce.

The step that matters

Stirring the flour and batter into the sauce. Flour and starch clump if added straight into hot liquid. Mixing them first and stirring steadily over low heat lets the starch disperse and swell evenly, giving a smooth, thickened sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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