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ravigote

[ French ra-vee-gawt ]
/ French ra viˈgɔt /
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noun

a highly seasoned velouté with white wine and vinegar, butter, cream, and mushrooms cooked in liquor, usually served hot with variety meats and poultry.
a sauce of oil, vinegar, chopped capers, parsley, chervil, tarragon, and onion, served cold with vegetables or seafood or warm with meat.

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“Was” is used for the indicative past tense of “to be,” and “were” is only used for the subjunctive past tense.

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Origin of ravigote

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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Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2021

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