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 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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- Peterson, James (2002). Glorious French Food. Hoboken, New Jersey (USA): John Wiley & Sons. pp. 204–205. ISBN 0-471-44276-3. Retrieved 14 April 2012.
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- Prosper Montagné & Charlotte Snyder Turgeon (1977). The new Larousse gastronomique. Crown Publishers. p. 641. ISBN 9780517531372. Retrieved 14 April 2012.
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