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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 based upon velouté, cut with white wine vinegar, though not classically with Dijon mustard as it is universally nowadays, and the cold is based on a vinaigrette.^[1] 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: ravigoté connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains.

References

^ Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. pp. 300–301. Retrieved 14 April 2012.

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[0-1] Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. pp. 300–301. Retrieved 14 April 2012.

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-'''Sauce ravigote''' is a classic, lightly acidic [[sauce]] in [[Cuisine of France|French cuisine]], which may be prepared either warm or cold. The warm sauce is based upon [[Velouté sauce|velouté]], cut with [[vinegar|white wine vinegar]], though not classically with [[Dijon mustard]] as it is universally nowadays, and the cold is a [[vinaigrette]] based on a [[vinaigrette]].<ref name "Byron>{{cite book | title=May Byron's vegetable book | last= Byron | first= May Clarissa Gillington | year= 1916 | publisher= Hodder & Stoughton | volume =  | location= London, England (UK) | isbn=  | pages= 300 - 301 | url=http://books.google.com/books?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette&hl=en&sa=X&ei=jMSIT_uJMISW2AWax8C6CQ&ved=0CEoQ6AEwAg#v=onepage&q=Vinaigrette&f=false | accessdate = 14 April 2012 }}</ref> 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", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, [[egg (food)|egg]]s and, traditionally, with ''tête de veau'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains|calves' brains]].
+'''Sauce ravigote''' is a classic, lightly acidic [[sauce]] in [[Cuisine of France|French cuisine]], which may be prepared either warm or cold. The warm sauce is based upon [[Velouté sauce|velouté]], cut with [[vinegar|white wine vinegar]], though not classically with [[Dijon mustard]] as it is universally nowadays, and the cold is based on a [[vinaigrette]].<ref name "Byron>{{cite book | title=May Byron's vegetable book | last= Byron | first= May Clarissa Gillington | year= 1916 | publisher= Hodder & Stoughton | volume =  | location= London, England (UK) | isbn=  | pages= 300 - 301 | url=http://books.google.com/books?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette&hl=en&sa=X&ei=jMSIT_uJMISW2AWax8C6CQ&ved=0CEoQ6AEwAg#v=onepage&q=Vinaigrette&f=false | accessdate = 14 April 2012 }}</ref> 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", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, [[egg (food)|egg]]s and, traditionally, with ''tête de veau'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains|calves' brains]].
 ==See also==