Ravigote Sauce
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	700 watt oven Preparation time: 10 minutes Cooking time: 7 minutes Waiting time: none This sauce can be served with roast beef, boiled beef, pork chops or with reheated meat with leftovers. If desired, instead of freshly ground pepper, add 4 black peppercorns and stir in 1 tablespoon [15 mL] Cognac or white wine.
Ingredients	Preparation
4 green onion, chopped 3 tablespoons [45 mL] wine vinegar 1 1/4 cups [310 mL] broth [any] 1/3 cup [80 mL] freshly finely chopped parsley 1 tablespoon [15 mL] tarragon 1 tablespoon [8.75 g] flour 1 tablespoon [15 g] butter 1 egg yolk, beaten Salt, to taste Freshly ground pepper, to taste	Transfer chopped green onion into a measuring cup; pour in wine vinegar. Microwave for 2 to 3 minutes on 'HIGH', until only a spoonful of vinegar remains. Strain; pour into broth. Sprinkle with chopped parsley and tarragon. Into a bowl, combine flour and butter. Microwave butter mixture for 1 minute on 'HIGH', stirring well. Microwave for 1 minute at a time, stirring after each minute, until flour is golden. Mix into broth; then well mix in beaten egg yolk. Microwave for 2 minutes on 'HIGH', stirring after 1 minute. Check for seasonings; salt and pepper. This sauce is slightly thick.