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


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.

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)
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

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