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

It is also served with a cranberry, fines herbes, mushroom, piquante, ravigote, tomato, and truffle sauce.

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

Cold.—Serve it whole or in slices, with meat jelly, or with a sharp sauce; such as piquante, ravigote, etc.

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

When roasted it may be served with its gravy or drippings only, or with a cranberry, fines herbes, mushroom, piquante, Provençale, ravigote, Tartar, tomato, or truffle sauce.

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

It is also served with a piquante, poivrade, or ravigote sauce.

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