One of the mysteries of the English language finally explained.
A mixture of chopped chervil, chives, tarragon, and shallots, used to give piquancy to a sauce or as a base for an herb butter.
- ‘I was equally happy with my grilled rabbit with mustard sauce - with a side order of tête de veau à la sauce ravigotte.’
- ‘Capers are used in a number of sauces, for example tartare, rémoulade, and ravigote.’
French, from ravigoter ‘invigorate’.
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