No. 623
Ravigote Sauce with Oil
Sauce Ravigote a l'Huile
Pound a handful of chervil, burnet, tarragon and chives, also a little garlic and shallot; add to them a spoonful of bechamel sauce (No. 409), some salt, white and red pepper, ground mustard and grated horseradish root; pass all through a tammy (No. 159), and mix in with it sufficient oil and vinegar to obtain a sauce that will not be too thick.