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Related to Sauce ravigote: remoulade sauce


also ra·vi·gotte  (ră-vē-gôt′)
A vinegar sauce seasoned with minced onion, capers, and herbs, used with boiled meats or fish.

[French, from ravigoter, to add new vigor, alteration of obsolete ravigorer, from Old French : re-, re- + a-, to (from Latin ad-; see ad-) + vigeur, vigor; see vigor.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.ravigote - veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
sauce - flavorful relish or dressing or topping served as an accompaniment to food
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CAST IRON QUAIL EGGS and SAUCE RAVIGOTE Serves 6 Stuart Brioza State Bird Provisions For the sauce ravigote: 1/2 sweet onion, peeled and finely chopped 1/2 medium red onion, peeled and finely chopped 1/2 cup capers, rinsed and drained 2 tablespoons cracked black pepper 1/4 cup sherry vinegar 1/2 cup extra virgin olive oil 3 tablespoons finely chopped parsley 1 tablespoon finely chopped chervil 1 tablespoon finely chopped tarragon 1 tablespoon thinly sliced chives Salt to taste For the quail eggs: Unsalted butter, as needed 24 quail eggs, equally divided in four bowls Salt and black pepper to taste 4 ounces Mt.
The dish is a variety of meats such as shin of beef or brisket, a good chicken plus tongue boiled in a clear stock with chunky vegetables and served with sauces such as horseradish, salsa verde or sauce ravigote.