Sauce ravigote

Sauce ravigote (right, in the small dish) served with tête de veau (calf's head), leeks, carrots, and steamed potatoes.

Sauce ravigote (French pronunciation: [sos ʁaviɡɔt]) is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs.[1][2] Current recipes often add Dijon mustard.[3] The cold sauce is based on a vinaigrette.[4]

Many other preparations pass under the term ravigote, but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon: ravigoté connotes "reinvigorated" or "freshened up".[5] It is generally served with mild-flavored proteins or those that have been boiled or poached, such as fish,[2] fowl, eggs, and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calf's brains and feet.[6]

References

1. Lyman, Benjamin Smith (1917). Vegetarian diet and dishes. Philadelphia, Pennsylvania (USA): Ferris & Leach. pp. 121–122. Retrieved 14 April 2012. ravigote.
2. De Rivaz, Eveleen (1900). Little French dinners. New York, New York (USA): New Amsterdam Book Co. pp. 40–41. Retrieved 14 April 2012. ravigote.
3. Peterson, James (2002). Glorious French Food. Hoboken, New Jersey (USA): John Wiley & Sons. pp. 204–205. ISBN 0-471-44276-3. Retrieved 14 April 2012.
4. Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. pp. 300–301. Retrieved 14 April 2012.
5. "ravigote". Dictionary.com. Random House, Inc. Retrieved 14 April 2012.
6. Prosper Montagné & Charlotte Snyder Turgeon (1977). The new Larousse gastronomique. Crown Publishers. p. 641. ISBN 9780517531372. Retrieved 14 April 2012.