ravigoten.

Brit.

/ˌravᵻˈɡɒt/, U.S.

/ˌræviˈɡoʊt/

Forms: 1700s– ravigot, 1700s– ravigotte, 1800s– ravigote.

Origin: A borrowing from French. Etymon: French ravigote.

Etymology: < French ravigote (1720; also in sauce à la ravigote , sauce ravigote ) < ravigoter to invigorate (1611 in Cotgrave as ravigotter ), probably an alteration of †ravigorer (12th cent. in Old French; < re- re- prefix + a , preposition (see a- prefix⁵) + vigor vigour n.) after vivoter to live poorly, to barely survive (15th cent.; < vivre to live (see vivers n.) + -oter, suffix forming verbs). O.E.D. Suppl. (1982) gives the non-naturalized pronunciation (ravigǫ·t) /raviɡɔt/.

A mixture of chopped chervil, chives, tarragon, and occasionally other herbs, used to give piquancy to a sauce, as a base for a herb butter, etc.; a velouté sauce or vinaigrette dressing containing such a mixture. Frequently attributive or as postmodifier (formerly also as †in ravigote). Cf. fines herbes n.

ΘΚΠ

the world > food and drink > food > fruit and vegetables > vegetables > herb > [noun] > bunch or mixture of herbs

fine herbs1584

ravigote1733

fines herbes?1750

bouquet1846

bouquet garni1846

1733 V. La Chapelle Mod. Cook I. 95 Sauce (in Ravigotte.)

1733 V. La Chapelle Mod. Cook III. 119 You may..dish them up with a small Remoulade, a Butter Sauce, or a Ravigotte.

1767 B. Clermont tr. Menon Art Mod. Cookery Displayed ii. 88 Garnish the Dish with the Onions, serve upon it Sauce Ravigotte or which you please.

1830 R. Dolby Cook's Dict. 435/2 Ravigote, shred..chervil, chives, pimpernel, and tarragon; this latter ought to predominate; (the mixture of these articles constitutes the ravigote); take some velouté,..add..butter and the ravigote; stir.., and serve.

1861 I. M. Beeton Bk. Househ. Managem. x. 240 Ravigotte, a French Salad Sauce.

1877 E. S. Dallas Kettner's Bk. of Table 373 Ravigote sauce is simply the English butter sauce to which a ravigote is added.

1925 Times 15 Sept. 15/5 The cook puts a drop too much of vinegar into the melting tartare or ravigotte with which he may serve Arcachon's hundred and one varieties of delicious fish.

1943 D. Powell Time to be Born (new ed.) x. 255 A dish of crab meat ravigote.

1982 J. Rosso & S. Lukins Silver Palate Cookbk. 327/1 Layer carpaccio with Ravigote Butter on black bread.

1992 Condé Nast Traveler Mar. 65/2 The doubly fat tripe..is slivered and spiked with a pungent ravigote as a cool appetizer.

This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022).

单词	ravigote
释义	ravigoten. Brit. /ˌravᵻˈɡɒt/, U.S. /ˌræviˈɡoʊt/ Forms: 1700s– ravigot, 1700s– ravigotte, 1800s– ravigote. Origin: A borrowing from French. Etymon: French ravigote. Etymology: < French ravigote (1720; also in sauce à la ravigote , sauce ravigote ) < ravigoter to invigorate (1611 in Cotgrave as ravigotter ), probably an alteration of †ravigorer (12th cent. in Old French; < re- re- prefix + a , preposition (see a- prefix⁵) + vigor vigour n.) after vivoter to live poorly, to barely survive (15th cent.; < vivre to live (see vivers n.) + -oter, suffix forming verbs). O.E.D. Suppl. (1982) gives the non-naturalized pronunciation (ravigǫ·t) /raviɡɔt/. A mixture of chopped chervil, chives, tarragon, and occasionally other herbs, used to give piquancy to a sauce, as a base for a herb butter, etc.; a velouté sauce or vinaigrette dressing containing such a mixture. Frequently attributive or as postmodifier (formerly also as †in ravigote). Cf. fines herbes n. ΘΚΠ the world > food and drink > food > fruit and vegetables > vegetables > herb > [noun] > bunch or mixture of herbs fine herbs1584 ravigote1733 fines herbes?1750 bouquet1846 bouquet garni1846 1733 V. La Chapelle Mod. Cook I. 95 Sauce (in Ravigotte.) 1733 V. La Chapelle Mod. Cook III. 119 You may..dish them up with a small Remoulade, a Butter Sauce, or a Ravigotte. 1767 B. Clermont tr. Menon Art Mod. Cookery Displayed ii. 88 Garnish the Dish with the Onions, serve upon it Sauce Ravigotte or which you please. 1830 R. Dolby Cook's Dict. 435/2 Ravigote, shred..chervil, chives, pimpernel, and tarragon; this latter ought to predominate; (the mixture of these articles constitutes the ravigote); take some velouté,..add..butter and the ravigote; stir.., and serve. 1861 I. M. Beeton Bk. Househ. Managem. x. 240 Ravigotte, a French Salad Sauce. 1877 E. S. Dallas Kettner's Bk. of Table 373 Ravigote sauce is simply the English butter sauce to which a ravigote is added. 1925 Times 15 Sept. 15/5 The cook puts a drop too much of vinegar into the melting tartare or ravigotte with which he may serve Arcachon's hundred and one varieties of delicious fish. 1943 D. Powell Time to be Born (new ed.) x. 255 A dish of crab meat ravigote. 1982 J. Rosso & S. Lukins Silver Palate Cookbk. 327/1 Layer carpaccio with Ravigote Butter on black bread. 1992 Condé Nast Traveler Mar. 65/2 The doubly fat tripe..is slivered and spiked with a pungent ravigote as a cool appetizer. This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022). < n.1733
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