Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A vinegar sauce seasoned with minced onion, capers, and herbs, used with boiled meats or fish.
from The Century Dictionary.
- noun A piquant sauce made of civet, burnet, and tarragon pounded together. See
sauce .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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A plate of chilled seafood was startlingly fresh, with little crescents of Louisiana shrimp and beautifully sweet crabmeat in ravigote sauce, the Tabasco-spiked mayonnaise that is a New
Open for Business 2006
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A plate of chilled seafood was startlingly fresh, with little crescents of Louisiana shrimp and beautifully sweet crabmeat in ravigote sauce, the Tabasco-spiked mayonnaise that is a New
Open for Business 2006
-
A plate of chilled seafood was startlingly fresh, with little crescents of Louisiana shrimp and beautifully sweet crabmeat in ravigote sauce, the Tabasco-spiked mayonnaise that is a New
Open for Business 2006
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Fresh, plump mussels are delicious, especially with this mustard-flavored vinaigrette called ravigote.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Fresh, plump mussels are delicious, especially with this mustard-flavored vinaigrette called ravigote.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Fresh, plump mussels are delicious, especially with this mustard-flavored vinaigrette called ravigote.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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The very derivation of the word "ravigote," from the French verb RAVIGOTER, to cheer or strengthen, shows that certain exhilarating virtues are ascribed to these herbs.
The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett
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"ravigote"; and by this term is meant a collection of four herbs, namely -- burnet, chervil, chives, and tarragon.
The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Philip E. Muskett
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These leaves, when blanched, are sprinkled over the latter; but in addition burnet enters into the composition of ravigote butter, and helps to form green mayonnaise.
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We began with an appetizer of crabmeat ravigote served in scallop shells.
Ruby V.C.Andrews 1994
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