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 done, remove the paper in which they are enveloped, scrape off the slices without scratching the meat, and serve as warm as possible with a maître-d'hôtel, ravigote, or Madeira sauce.

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

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

The very derivation of the word "ravigote," from the French verb RAVIGOTER, to cheer or strengthen, shows that certain exhilarating virtues are ascribed to these herbs.

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.

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