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ravigotes

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Definitions of ravigotes in various dictionaries:

noun - veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers

noun - a spiced vinegar sauce

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Ravigotes might refer to
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. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette.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.

Ravigotes might refer to

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. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette.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.

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