[Fr. ra-vee-gawt] 
| 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. |
| ra·vi·gote also ra·vi·gotte (rā-vē-gôt') n. A vinegar sauce seasoned with minced onion, capers, and herbs, used with boiled meats or fish. [French, from ravigoter, to add new vigor, alteration of obsolete ravigorer, from Old French : re-, re- + a-, to (from Latin ad-; see ad-) + vigeur, vigor; see vigor.] |
viˈgɔt