Ravigote

Ravigote is a French cold sauce composed of a vinaigrette emulsified with chopped fresh herbs (tarragon, chervil, parsley, chives), gherkins, capers, shallot and sometimes crushed hard-boiled egg white. It traditionally accompanies tete de veau, beef tongue, certain cold fish and terrines. The term ravigote derives from the verb ravigoter, referring to the sauce's stimulating and lively character. A hot ravigote also exists, mounted with butter, to accompany braised white meats (Source: Auguste Escoffier, Le Guide culinaire, 1903).