Fr. /rddann vee gawt"/ , n.
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.
[ 1820-30; ravigoter to refresh; MF, equiv. to ra- (alter. of re- RE-) + vigoter (alter. of vigorer to be vigorous; see VIGOR) ]