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ravigote

[French ra-vee-gawt] /French ra viˈgɔt/
noun
1.
a highly seasoned velouté with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry.
2.
a sauce of oil, vinegar, chopped capers, parsley, chervil, tarragon, and onion, served cold with vegetables or seafood or warm with meat.
Origin
1820-1830
1820-30; < French, derivative of ravigoter to refresh; Middle French, equivalent to ra- (alteration of re- re-) + vigoter (alteration of vigorer to be vigorous; see vigor)
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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