ravigote
Americannoun
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a highly seasoned velouté with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry.
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a sauce of oil, vinegar, chopped capers, parsley, chervil, tarragon, and onion, served cold with vegetables or seafood or warm with meat.
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
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
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 Pierre Blot
It is also served with a piquante, poivrade, or ravigote sauce.
From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot
It may also be served with a piquante, poivrade, or ravigote sauce.
From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot
When roasted, serve with any of the following sauces: cranberry, piquante, poivrade, ravigote, Robert, or Tartar; also with currant-jelly.
From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot
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