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.

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