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

When baked, serve with a ravigote sauce, to which you have added the gravy from the pan in which it has been baked.

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

When broiled and dished, serve them warm with a maître d'hôtel or ravigote sauce.

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

It will be convenient, for this purpose, to refer to the word "ravigote"; and by this term is meant a collection of four herbs, namely—burnet, chervil, chives, and tarragon.

From The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken by Muskett, Philip E.

It is also served with a piquante, poivrade, or ravigote sauce.

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