Ravigotte Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a maitre d'hotel sauce base with tarragon vinegar, chilli vinegar, Harvey's sauce and anchovy sauce. 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 classic recipe for a Victorian version of Ravigotte Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 34.—RAVIGOTTE SAUCE
This is prepared in the first instance exactly in the same manner as the two foregoing maître d'hôtel sauces; the difference being that a tablespoonful of tarragon vinegar, ditto of chili vinegar, ditto of Harvey, and a teaspoonful of anchovy (being first boiled in a separate small stewpan for five minutes) must be stirred into the sauce.
Prepare the Maître d'Hôtel sauce according to one of the recipes above. Add about 1 tbsp of the anchovy sauce to a small pan and allow to become hot. Beat the tarragon vinegar, chilli vinegar, Harvey's sauce and 1 tsp of the hot anchovy sauce into the maître d'hôtel sauce base and serve.
