Sauce ravigote: Difference between revisions
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==See also== |
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* [[Vinaigrette]] |
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* [[Sauce_velouté|Velouté]] |
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==References== |
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Revision as of 01:19, 14 April 2012
 | This article needs additional citations for verification. (April 2012) |
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 upon a vegetable or meat broth, or a velouté, with herbs.[1][2] Current recipes often add Dijon mustard.[citation needed]. The cold is based on a vinaigrette.[3] 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 fishCite error: The opening <ref> tag is malformed or has a bad name (see the help page)., fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains.[citation needed]
See also
References
- ^ Lyman, Benjamin Smith (1917). Vegetarian diet and dishes. Philadelphia, Pennsylvania (USA): Ferris & Leach. pp. 121–122. Retrieved 14 April 2012.
- ^ De Rivaz, Eveleen (1900). Little French dinners. New York, New York (USA): New Amsterdam Book Co. pp. 40–41. 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.
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