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{{Short description|Classic, lightly acidic sauce in French cuisine}} |
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A classic [[sauce]] in [[Cuisine of France|French cuisine]] that may be prepared either hot or cold. The hot sauce is based upon [[Velouté sauce|velouté]] and the cold is a [[vinaigrette]]. Both sauces are highly seasoned with herbs. It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and calf brains. |
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'''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 [[Sauce velouté|velouté]], with herbs.<ref>{{cite book | title=Vegetarian diet and dishes | last= Lyman | first= Benjamin Smith | year= 1917 | publisher= Ferris & Leach | location= Philadelphia, Pennsylvania (USA) | pages= [https://archive.org/details/in.ernet.dli.2015.45450/page/n129 121]–122 | url=https://archive.org/details/in.ernet.dli.2015.45450 | quote=ravigote. | access-date = 14 April 2012 }}</ref><ref name ="Little Dinners">{{cite book | title=Little French dinners | last= De Rivaz | first= Eveleen | year= 1900 | publisher= New Amsterdam Book Co. | location= New York, New York (USA) | pages= [https://archive.org/details/cu31924000707764/page/n43 40]–41 | url=https://archive.org/details/cu31924000707764 | quote=ravigote. | access-date = 14 April 2012 }}</ref> Current recipes often add [[Dijon mustard]].<ref>{{cite book | title=Glorious French Food | last= Peterson | first= James | year= 2002 | publisher= John Wiley & Sons | location= Hoboken, New Jersey (USA) | isbn= 0-471-44276-3 | pages= 204–205 | url=https://books.google.com/books?id=EWSVpBheCnYC&dq=ravigote&pg=PT232 | access-date = 14 April 2012 }}</ref> The cold sauce is based on a [[vinaigrette]].<ref>{{cite book | title=May Byron's vegetable book | last= Byron | first= May Clarissa Gillington | year= 1916 | publisher= Hodder & Stoughton | location= London, England (UK) | pages= 300–301 | url=https://books.google.com/books?id=ZTkEAAAAYAAJ&dq=Vinaigrette&pg=PA296 | access-date = 14 April 2012 }}</ref> |
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Many other preparations pass under the term ''ravigote'', but in general ravigote sauces are highly seasoned with chopped, sautéed [[shallot]]s or onion, [[caper]]s and herbs like [[chives]], [[chervil]] and [[tarragon]]: ''ravigoté'' connotes "reinvigorated" or "freshened up".<ref>{{cite web | title = ravigote | work = Dictionary.com | publisher = Random House, Inc. | url = http://dictionary.reference.com/browse/ravigote |
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| access-date = 14 April 2012}}</ref> It is generally served with mild-flavored proteins or those that have been boiled or poached, such as fish,<ref name ="Little Dinners"/> fowl, [[egg (food)|eggs]], and, traditionally, with ''[[tête de veau]]'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains]] and feet.<ref>{{cite book |title=The new Larousse gastronomique |year=1977 |publisher= Crown Publishers |isbn= 9780517531372 | page=641| url=https://books.google.com/books?id=rqQRAQAAMAAJ&q=t%C3%AAte+de+veau+ravigote | access-date = 14 April 2012 |author = Prosper Montagné & Charlotte Snyder Turgeon}}</ref> |
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==References== |
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{{reflist}} |
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[[Category:French sauces]] |
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{{france-cuisine-stub}} |
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Latest revision as of 02:55, 18 April 2024
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]
References[edit]
- ^ Lyman, Benjamin Smith (1917). Vegetarian diet and dishes. Philadelphia, Pennsylvania (USA): Ferris & Leach. pp. 121–122. Retrieved 14 April 2012.
ravigote.
- ^ a b De Rivaz, Eveleen (1900). Little French dinners. New York, New York (USA): New Amsterdam Book Co. pp. 40–41. Retrieved 14 April 2012.
ravigote.
- ^ 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.
- ^ Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. pp. 300–301. Retrieved 14 April 2012.
- ^ "ravigote". Dictionary.com. Random House, Inc. Retrieved 14 April 2012.
- ^ Prosper Montagné & Charlotte Snyder Turgeon (1977). The new Larousse gastronomique. Crown Publishers. p. 641. ISBN 9780517531372. Retrieved 14 April 2012.
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