sauce

Definitions of sauce
  1. noun
    flavorful relish or dressing or topping served as an accompaniment to food
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    types:
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    sauce à l'anchois
    made of white sauce and mashed anchovies
    sauce piquante
    a pungent peppery sauce
    sauce forte
    butter and sugar creamed together with brandy or other flavoring and served with rich puddings
    sauce aux raiforts
    creamy white sauce with horseradish and mustard
    sauce tartare
    mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
    sauce au vin
    white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
    sauce marchand de vin
    brown sauce with mushrooms and red wine or Madeira
    sauce aux prunes
    for Chinese dishes: plum preserves and chutney
    sauce aux pêches
    for Chinese dishes: peach preserves and chutney
    sauce aux abricots
    for Chinese dishes: apricot preserves and chutney
    sauce ravigote
    veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
    sauce rémoulade
    a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
    assaisonnement
    savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
    aioli, sauce aioli, sauce à l'ail
    garlic mayonnaise
    sauce barbecue
    spicy sweet and sour sauce usually based on catsup or chili sauce
    sauce hollandaise
    eggs and butter with lemon juice
    sauce béarnaise
    a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
    sauce bordelaise
    brown sauce with beef marrow and red wine
    sauce bourguignonne
    reduced red wine with onions and parsley and thyme and butter
    sauce soja
    bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
    sauce soja
    a sauce based on soy sauce
    sauce au chocolat
    sauce made with unsweetened chocolate or cocoa and sugar and water
    sauce coktail
    usually catsup with horseradish and lemon juice
    sauce béchamel
    milk thickened with a butter and flour roux
    jus de viande, sauce au jus de viande
    a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
    sauce spaghetti
    any of numerous sauces for spaghetti or other kinds of pasta
    sauce mexicaine
    spicy sauce often containing chocolate
    sauce chausseur
    brown sauce and tomato puree with onions and mushrooms and dry white wine
    sauce au champignon
    brown sauce and sauteed mushrooms
    sauce moutarde
    sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
    sauce crevette, sauce nantua
    white sauce with whipping cream and shrimp butter
    sauce au paprika
    veloute sauce with sauteed chopped onion and paprika and cream
    sauce au poivre
    for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
    sauce soubise
    veloute sauce with sauteed chopped onions and whipping cream
    sauce lyonnaise
    brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
    velouté
    white sauce made with stock instead of milk
    sauce allemande
    egg-thickened veloute
    sauce aux câpres
    allemande sauce with capers
    sauce au curry
    allemande sauce with curry powder and coconut milk instead of stock
    sauce épicée
    a savory sauce of vinegar and soy sauce and spices
    beurre d'escargot
    for preparing snails: butter seasoned with shallots and garlic and parsley
    sauce tomate
    sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
    vinaigrette
    oil and vinegar with mustard and garlic
    mayonnaise
    egg yolks and oil and vinegar
    sauce au fromage
    white sauce with grated cheese
    sauce à la crème
    white sauce made with cream
    type of:
    condiment
    a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
  2. noun
    tasty mixture or liquid into which bite-sized foods are dipped
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    type of:
    condiment
    a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
  3. noun
    liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
    synonyms: bouillon
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    types:
    boissons alcoolisées, boissons spiritueuses, spiritueux
    the liquid in which vegetables or meat have be cooked
    bouillon de poulet
    a stock made with chicken
    type of:
    potage
    liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
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