ravigote

[ French ra-vee-gawt ]

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.

Word History and Origins

Origin of ravigote¹

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

When broiled and dished, serve them warm with a maître d'hôtel or ravigote sauce.

From Project Gutenberg

When baked, serve with a ravigote sauce, to which you have added the gravy from the pan in which it has been baked.

From Project Gutenberg

Proceed precisely as in the last, only using Ravigote butter (No. 80), instead of the matre dhtel butter, as there directed.

From Project Gutenberg

Fillet and dress the fish as before, with the exception of the sherry and sauce, as for mullets la Ravigote.

From Project Gutenberg

Pullets a la marechale; fillets of sole with ravigote sauce.

From Project Gutenberg