Sauce ravigote 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]
ravigote.
ravigote.