Pronunciation: ( Fr. ra-vē-gôt'), [key]
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.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.