Ravigote sauce

Ingredients

• 1 tablespoon soy sauce
• 2 tablespoons wine vinegar
• A pinch of dried tarragon
• A pinch of cayenne
• 285 ml cold water, for the vegan butter sauce
• 15 g flour, for the vegan butter sauce
• 100 g cold vegan butter, in small pieces, for the vegan butter sauce
• 1 teaspoon lemon juice, for the vegan butter sauce
• 1 tablespoon chopped parsley

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of parsley
• What to use instead of cayenne pepper
• What to use instead of soy sauce

Instructions

1. Put the soy sauce, vinegar, tarragon and cayenne in a small saucepan and boil until reduced by half, to take away the sharpness.
2. For the vegan butter sauce, put 15 g of the vegan butter in a small saucepan with the flour and stir over low heat for 2 minutes without letting it color. Gradually add the cold water, stirring, and let it simmer for 5 minutes: it should look like a very thin porridge.
3. Turn the heat down as low as it goes and add the rest of the vegan butter piece by piece, stirring constantly and not adding the next piece until the last one has melted. You'll get a glossy, silky sauce. If it splits and releases oil, add a tablespoon of cold water and whisk.
4. Add the reduction to the vegan butter sauce. Blanch the parsley for a few seconds in boiling water, chop it and add it at the end.

Nutrition facts

Approximate, per serving (about 113 g). Calculated with data from USDA FoodData Central.