Definition

Noun: * A cold, sharp, and herbaceous sauce, typically a velouté (a white sauce made from a light stock and a roux) that is seasoned with a mixture of finely chopped fresh herbs (such as chervil, chives, and tarragon), shallots, and capers. It is used as a condiment or dressing for cold dishes, particularly meats, fish, and vegetables.

Usage

• Ravigote is a culinary term for a specific type of sauce. It is used as an uncountable noun when referring to the sauce itself.
• It is often served cold, distinguishing it from many other classic French sauces.

Examples

• The chef prepared a delicate ravigote to accompany the poached salmon.
• For the appetizer, the asparagus was drizzled with a tangy ravigote.
• The recipe calls for a classic ravigote made with a velouté base.

Advanced Usage

• The term can sometimes be used more broadly to refer to a vinaigrette-style dressing containing the same characteristic mix of chopped herbs, shallots, and capers, without the velouté base. This version is often called a "vinaigrette ravigote".
• "À la ravigote" is a French culinary phrase meaning "served with a ravigote sauce".
  • The menu featured eggs à la ravigote.

Variants and Related Words

• Ravigoter (verb): A rare, related French verb meaning "to revive" or "to refresh", which is the etymological root of the sauce's name, implying its sharp, refreshing quality.

Synonyms

• Herb sauce: A general term for a sauce where herbs are the dominant flavor.
• Green sauce: A broad category of sauces featuring green herbs (e.g., salsa verde, sauce verte).

Notes on Meaning

The primary and most specific meaning of ravigote is the classic French sauce based on a seasoned velouté. The vinaigrette-based version is a common modern variant. The key defining elements are the specific combination of fine herbs (especially chervil, tarragon, chives), shallots, and capers, which give it a pungent, refreshing flavor.

Noun

1. veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers