Sauce ravigote is a French classic that is made as a chilled or warm sauce. The cold version is based on vinaigrette (a combination of oil and vinegar), while the other additions usually include capers, parsley, tarragon, chervil, and onions. The other version is made with velouté—a combination of veal stock and roux—and it also incorporates white wine, vinegar, shallots, and different herbs. This versatile sauce can accompany various dishes and can be adapted with other ingredients.
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