Sauce ravigote: Difference between revisions
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Adding short description: "Classic, lightly acidic sauce in French cuisine" |
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{{Short description|Classic, lightly acidic sauce in French cuisine}} |
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'''Sauce ravigote''' is a classic, lightly acidic [[sauce]] in [[ |
'''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: ''ravigoté'' connotes "reinvigorated" |
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== |
==References== |
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[[Category:French sauces]] |
[[Category:French sauces]] |
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[[Category:Sauces]] |
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{{france-cuisine-stub}} |
{{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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