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)



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