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.

---

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

A ravigote sauce is excellent with this salad.

From The Cooking Manual of Practical Directions for Economical Every-Day Cookery by Corson, Juliet

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

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 Muskett, Philip E.

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 Blot, Pierre