ravigotte

Thân thiện

The chef prepares a ravigotte sauce to accompany the grilled fish.

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.

Học thuật

Noun

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

Từ đồng nghĩa

• ravigote