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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 classically based upon 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 | volume = | location= Philadelphia, Pennsylvania (USA) | isbn= | pages= 121–122 | url=http://books.google.com/?id=B90oAAAAYAAJ&pg=PA122&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 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. | volume = | location= New York, New York (USA) | isbn= | pages= 40–41 | url=http://books.google.com/?id=KPspAAAAYAAJ&pg=PA40&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> Current recipes often add [[Dijon mustard]].<ref>{{cite book | title=Glorious Frendh Food | last= Peterson | first= James | year= 2002 | publisher= John Wiley & Sons | volume = | location= Hoboken, New Jersey (USA) | isbn= 0-471-44276-3 | pages= 204–205 | url=http://books.google.com/?id=EWSVpBheCnYC&pg=PT232&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> The cold 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 | volume = | location= London, England (UK) | isbn= | pages= 300–301 | url=http://books.google.com/?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette#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".<ref>{{cite web | last = | first = | authorlink = | coauthors = | title = ravigote | work = Dictionary.com | publisher = Random House, Inc. | date = | url = http://dictionary.reference.com/browse/ravigote |
'''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 classically based upon 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 | volume = | location= Philadelphia, Pennsylvania (USA) | isbn= | pages= 121–122 | url=http://books.google.com/?id=B90oAAAAYAAJ&pg=PA122&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 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. | volume = | location= New York, New York (USA) | isbn= | pages= 40–41 | url=http://books.google.com/?id=KPspAAAAYAAJ&pg=PA40&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> Current recipes often add [[Dijon mustard]].<ref>{{cite book | title=Glorious Frendh Food | last= Peterson | first= James | year= 2002 | publisher= John Wiley & Sons | volume = | location= Hoboken, New Jersey (USA) | isbn= 0-471-44276-3 | pages= 204–205 | url=http://books.google.com/?id=EWSVpBheCnYC&pg=PT232&dq=ravigote#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> The cold 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 | volume = | location= London, England (UK) | isbn= | pages= 300–301 | url=http://books.google.com/?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette#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".<ref>{{cite web | last = | first = | authorlink = | coauthors = | title = ravigote | work = Dictionary.com | publisher = Random House, Inc. | date = | url = http://dictionary.reference.com/browse/ravigote |
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| format = | doi = | accessdate = 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)|egg]]s and, traditionally, with ''tête de veau'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains|calves' brains]].<ref>{{cite book |title=The new Larousse gastronomique |year=1977 |
| format = | doi = | accessdate = 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)|egg]]s and, traditionally, with ''tête de veau'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains|calves' brains]].<ref>{{cite book |title=The new Larousse gastronomique |year=1977 |publisher= Crown Publishers |location= |isbn= 9780517531372 | page=641| url=http://books.google.com/?id=rqQRAQAAMAAJ&q=t%C3%AAte+de+veau+ravigote&dq=t%C3%AAte+de+veau+ravigote | accessdate = 14 April 2012 |author = Prosper Montagné & Charlotte Snyder Turgeon}}</ref> |
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Revision as of 01:57, 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.[3] The cold 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: ravigoté connotes "reinvigorated", "freshened up".[5] 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.[6]
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.
- ^ Peterson, James (2002). Glorious Frendh 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.
{{cite web}}: Cite has empty unknown parameter:|coauthors=(help) - ^ Prosper Montagné & Charlotte Snyder Turgeon (1977). The new Larousse gastronomique. Crown Publishers. p. 641. ISBN 9780517531372. Retrieved 14 April 2012.
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