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

See Examples For:

ravigote

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

With Sauce.—When broiled, baked, or sautéd, they may be dished and served with either of the following sauces: fines herbes, maître d'hôtel, piquante, poivrade, ravigote, tarragon, tomato, or truffle.

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

They may also be served on a piquante, poivrade, ravigote, or Robert sauce.

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

With a Sauce.—When baked or roasted as above, with or without stuffing, serve it with a piquante, ravigote, or Robert sauce.

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

It is also served with a cranberry, fines herbes, mushroom, piquante, ravigote, tomato, and truffle sauce.

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