Ravigotte Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of cavice, chilli vinegar, Reading sauce, butter, Bechamel sauce and cream mixed with blanched parsley that's used as a dressing for salads. The full recipe is presented here and I hope you enjoy this classic British version of: Ravigotte Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
RAVIGOTTE, a French Salad Sauce.
Mons. Ude's Recipe.
501. INGREDIENTS.—1 teaspoonful of mushroom ketchup, 1 teaspoonful of cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick Béchamel, No. 367, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream; salt and pepper to taste.
Mode.—Scald the parsley, mince the leaves very fine, and add it to all the other ingredients; after mixing the whole together thoroughly, the sauce will be ready for use.
Bring a pan of water to a boil, add the parsley and scald for 1 minute. Drain then chop very finely. Combine in a bowl with all the remaining ingredients, mix thoroughly, chill slightly and serve as an accompaniment or dressing for salads.
