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Sauce

Plain Ravigotte Sauce

A tangy sauce made with tarragon vinegar, chili vinegar, Worcestershire sauce, butter, and herbs, served with poultry or fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tarragon and chervil 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 ↓

Plain Ravigotte Sauce

Ingredients

Directions

Make the sauce

  1. Combine tarragon vinegar, chili vinegar, and Worcestershire sauce in a small saucepan.

  2. Boil down the mixture until it reduces to half the quantity.

  3. Add the butter sauce and chopped herbs, stirring well to combine.

Serve

  1. Serve with boiled fowl, chicken, or dressed fish.

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.

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

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: coumarin (sweet, hay).

  5. Chervil + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Tarragon vinegar
Provides the sharp, aromatic acidity that gives the sauce its character.
Butter sauce
Forms the rich, creamy base that carries the flavours and gives body.
Chopped blanched tarragon
Adds a fresh, aniseed-like aroma that defines the sauce.
Worcestershire sauce
Contributes savoury depth and salty, umami notes to the reduced liquid.

The step that matters

Boil down the vinegar mixture to half. Reducing concentrates the acidity and flavour of the vinegars and Worcestershire sauce. If it is under-reduced, the sauce tastes thin and sharp once the butter sauce is added; if over-reduced, it becomes harsh and too salty.

Swap the parsley

How well each one fits the dish's main ingredients (tarragon, vinegar, sauce, butter, chervil, chive):

  1. Capersfits better
  2. Parsleythe original
  3. Thymefits less well
  4. Dillfits less well

Fit is the average pairing score against tarragon, vinegar, sauce, butter, chervil, chive. Candidates are from the same food group and used in at least 100 recipes.

“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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