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

Serve with a maître-d'hôtel, piquante, or ravigote sauce.

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

Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce.

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes by Hill, Janet McKenzie

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

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