Sauce ravigote

Sauce ravigote (French pronunciation: [sos ʁaviɡɔt]) is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold.

The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs.

[1][2] Current recipes often add Dijon mustard.

[4] 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 like chives, chervil and tarragon: ravigoté connotes "reinvigorated" or "freshened up".

[5] It is generally served with mild-flavored proteins or those that have been boiled or poached, such as fish,[2] fowl, eggs, and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calf's brains and feet.