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; vigor )

Example Sentences

Cold leeks in vinaigrette make an appearance, too, though they’ve undergone a little remodeling: trimmed into bite-size segments that are stood on end in a foundation of ravigote sauce and then covered with toasted hazelnuts.

From New York Times

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

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

From Project Gutenberg

His little lips had not been scalded, nor had he been compelled to hasten over a ravigote that should have been eaten in seemly leisure and respect.

From Project Gutenberg

A ravigote sauce is excellent with this salad.

From Project Gutenberg