Definition

Noun: * A velouté sauce that has been seasoned or finished with a mixture of finely chopped fresh herbs (typically chervil, chives, and tarragon), shallots, and capers. It is a classic French sauce.

Usage

• "Ravigotte" is a culinary term used specifically to name this particular seasoned sauce. It is typically served warm or at room temperature.
• It is used as a sauce for dishes such as poached fish, chicken, eggs, or vegetables.

Examples

• The chef prepared a delicate ravigotte to accompany the poached salmon.
• For the appetizer, the asparagus was served with a light ravigotte sauce.

Advanced Usage

• The term can sometimes be used more broadly to refer to a vinaigrette-style dressing that contains a similar mixture of chopped herbs, shallots, and capers. In this context, it is served cold.
  • The cold lobster salad was dressed with a tangy ravigotte.

Variants and Related Words

• Ravigote (noun): An alternative, and very common, spelling for the same sauce.
• Velouté (noun): A foundational "mother sauce" in French cuisine made from a light stock (chicken, fish, or veal) thickened with a roux. Ravigotte is a derivative of a velouté sauce.

Synonyms

• Herb sauce
• Velouté aux fines herbes (velouté with fine herbs)

Notes on Meaning

The primary and most precise meaning of "ravigotte" is the warm, herb-infused velouté sauce. The cold vinaigrette-style version is a secondary, related usage. The defining characteristic is the specific combination of chervil, chives, tarragon, shallots, and capers.

Noun

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