Skip to main content
Sauce

Ravigote Sauce

A sauce made with béchamel, mushroom ketchup, butter, chili vinegar, salt, Nepal pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Ravigote Sauce

Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ravigote Sauce

Ingredients

Directions

  1. Rub the dried parsley through a sieve.

  2. Add the béchamel sauce, mushroom ketchup, and butter one by one, mixing well.

  3. Season with chili vinegar, coarse sea salt, and Nepal pepper to taste.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Béchamel sauce
Forms the creamy base that carries the other flavours.
Butter
Adds richness and a smooth, glossy mouthfeel to the sauce.
Mushroom ketchup
Adds deep savoury, umami flavour to the sauce.
Chili vinegar
Adds sharpness and acidity that brightens the rich sauce.

Swap the parsley

How well each one fits the dish's main ingredients (sauce, vinegar, mushroom, ketchup, butter, pepper):

  1. Tarragonfits about as well
  2. Parsleythe original
  3. Thymefits about as well
  4. Capersfits about as well

Fit is the average pairing score against sauce, vinegar, mushroom, ketchup, butter, pepper. 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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes