A ravigote is a piquant sauce. It comes in a variety of forms, hot or cold, but a common theme is vinegar and chopped herbs, to give a lift to the food it is served with (French ravigoter means ‘reinvigorate’). It also usually contains capers and chopped onions or shallots. British cooks apparently discovered it in the early nineteenth century: it is first mentioned in Richard Dolby's Cook's Dictionary (1830), and Mrs Beeton gives a recipe in her Book of Household Management (1861).
Subjects: Medicine and Health — Cookery, Food, and Drink.