ravigote

American  

[ra-vee-gawt] / ra viˈgɔt /

noun

1. a highly seasoned velouté with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry.

2. a sauce of oil, vinegar, chopped capers, parsley, chervil, tarragon, and onion, served cold with vegetables or seafood or warm with meat.

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Etymology

Origin of ravigote

1820–30; < French, derivative of ravigoter to refresh; Middle French, equivalent to ra- (alteration of re- re- ) + vigoter (alteration of vigorer to be vigorous; see vigor)

Example Sentences

Crabmeat Ravigote, by John Besh Since Outward Bound is the first hole of the course, Besh felt that a refreshing dish was necessary, and ravigote literally means "refresh."

From Golf Digest • Oct. 16, 2013

If more sauce is desired, add to it any of the following: cranberry, piquante, ravigote, Robert, or Tartar.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

A roasted or baked prairie-hen is also served with the following sauces: anchovy, caper, Champagne, cranberry, and ravigote or tomato, and currant-jelly.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

His little lips had not been scalded, nor had he been compelled to hasten over a ravigote that should have been eaten in seemly leisure and respect.

From A Top-Floor Idyl by Van Schaick, George

With a maître d'hôtel, piquante, Mayonnaise, Robert, ravigote, Tartar, or tomato sauce.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre