Norweigan ravigote. any sources in the United States?

Hi,

A friend queried:

Rec'd a wonderful recipe for gravlax. There's an accompanying recipe for mustard dressing containing a certain quantity of ravigote, a type of white sauce, apparently available commercially. Is anyone aware of a maker/supplier of bottled ravigote in the US?

SInce posting I read this is a sauce of French origin. Most of the American recipes using it are from New Orleans. If there is a domestic producer, I would imagine it is there. Of course, there is probably a Knorr packet out there.

Regards,

Actually, C2, Knorr doesn't do it. But a Belgian company, Fondua, does. It's available in an exotic fondue store here in Montréal. Fondue is Very Big Time in late Winter, early Spring here. Indeed, there are a couple of restos that are fondue and nothing but. If you really need it, I could prolly get some and mail it to you.

Geo

Hi Geo,

That's cool you found in it in French-influenced Quebec and I found recipes in equally French-influenced New Orleans.

Is this product jarred or a dried mix a la Knorr?

Used with fondue, is a sauce people dip to cook and flavor their food? I never had fondue beyond melted cheese, hot oil or chocolate sauce. Are there any sauces used in fondue beyond the trio + ravigote?

I knew someone would know, thank you so much.

Regards,

Hi C2—

I think all those sauces on that page are used in fonduing. Up until, say, late April, all *sorts* of things can be bought in the supermarché for fonduing, any kind of meat you could think of, veggies, just anything. Big this year is "Chinese fondue" which is a kind of home-done Northern Chinese hot-pot, with that kind of soy-saucy-soup as the liquid. There are several restos in town which are strictly fondue as well. I didn't know a thing about this tradition until we arrived here five years ago. It's sort of a hoot.

Geo