from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A vinegar sauce seasoned with minced onion, capers, and herbs, used with boiled meats or fish.
from The Century Dictionary and Cyclopedia
- n. A piquant sauce made of civet, burnet, and tarragon pounded together. See sauce.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
French, from ravigoter, to add new vigor, alteration of obsolete ravigorer, from Old French : re-, re- + a-, to (from Latin ad-; see ad-) + vigeur, vigor; see vigor.(American Heritage® Dictionary of the English Language, Fourth Edition)