CookEat Recipe
Hot Ravigote Sauce
Warm herb and gherkin sauce thickened with three yolks. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0366. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized egg-yolk equivalents and the selected edible oil-packed anchovies. Preserve the three successive yolk additions and serve promptly; no endpoint is inferred from timed whisking. Limites : Sieve losses, sauce output, product qualification, GOOD saltspoon fill and second-yolk mixing time remain unmeasured. Use the selected pasteurized yolks; timed whisking alone does not establish a measured temperature.
Method
Steps
Step 1
Pound THREE oil-packed anchovies, TWO gherkins, ONE medium shallot, ONE tablespoon freshly chopped parsley, ONE tablespoon chopped tarragon and HALF tablespoon chervil for FIVE minutes or until a fine paste. Rub through a FINE sieve.
Step 2
Put the paste in a small saucepan with SIX tablespoons thick HOT cream. Whisk briskly at the range corner TWO minutes. Add the FIRST pasteurized yolk equivalent and briskly stir TWO minutes. Add the SECOND and briskly stir for the unprinted interval; add the THIRD and whisk FIVE minutes.
Step 3
Remove from heat. Add the GOOD saltspoon salt (quarter-teaspoon working estimate) and saltspoon cayenne (quarter-teaspoon estimate). Stir ONE minute more and serve promptly in a warm sauce bowl.
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