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

See Examples For:

ravigote

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

These leaves, when blanched, are sprinkled over the latter; but in addition burnet enters into the composition of ravigote butter, and helps to form green mayonnaise.

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

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 Pierre Blot

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 Pierre Blot

They may also be served on a piquante, poivrade, ravigote, or Robert sauce.

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