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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Sauce ravigote ： ウィキペディア英語版 Sauce ravigote 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. ==See also== * Vinaigrette * Velouté 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sauce ravigote」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.