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

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

It may also be served with the following sauces: fines herbes, piquante, poivrade, Provençale, ravigote, rémolade, Robert, tarragon, Tartar, and vinaigrette.

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

The beef may be served with the broth, or separately as an entrée, with a piquante, ravigote, or Robert sauce.

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

I, II, 392, 393; in cases, 395; with fine herbs, 396; with mushrooms, 396; with oysters, 397; with ravigote sauce, 397; in turbans, 397; with wine, 398; rolled, 398; stuffed, 399 Fried, Nos.

From How to Cook Fish by Reed, Myrtle