RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of white wine and three tablespoonfuls of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoonful each of butter and flour cooked together. Take from the fire, add the juice of half a lemon, and serve.


Related posts:

  1. ALLEMANDE SAUCE
  2. COLD RAVIGOTE SAUCE RECIPE
  3. GENEVA SAUCE
  4. ESPAGNOLE SAUCE RECIPE
  5. BROWN SAUCE RECIPE