A sauce is a nearly-liquid or soft topping or condiment for food. You might prefer your spaghetti with tomato sauce and your broccoli with cheese sauce.

The cuisine of every country and region has its own sauces, from chutney served with Indian dosas to Hollandaise sauce on eggs Benedict and caramel sauce dolloped on sticky toffee pudding. You can even use sauce as a fancy verb: "Shall I sauce the beef?" Figuratively, to sauce someone is to speak in an impudent or cheeky way.

Primary Meanings of sauce

flavorful relish or dressing or topping served as an accompaniment to food
dress (food) with a relish
add zest or flavor to, make more interesting
Full Definitions of sauce

n flavorful relish or dressing or topping served as an accompaniment to food

show 71 types...
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anchovy sauce
made of white sauce and mashed anchovies
hot sauce
a pungent peppery sauce
hard sauce
butter and sugar creamed together with brandy or other flavoring and served with rich puddings
horseradish sauce, sauce Albert
creamy white sauce with horseradish and mustard
tartar sauce, tartare sauce
mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
wine sauce
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
marchand de vin, mushroom wine sauce
brown sauce with mushrooms and red wine or Madeira
bread sauce
creamy white sauce made with bread instead of flour and seasoned with cloves and onion
plum sauce
for Chinese dishes: plum preserves and chutney
peach sauce
for Chinese dishes: peach preserves and chutney
apricot sauce
for Chinese dishes: apricot preserves and chutney
a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
ravigote, ravigotte
veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
remoulade sauce
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
dressing, salad dressing
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
aioli, aioli sauce, garlic sauce
garlic mayonnaise
barbecue sauce
spicy sweet and sour sauce usually based on catsup or chili sauce
eggs and butter with lemon juice
a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
Bercy, Bercy butter
butter creamed with white wine and shallots and parsley
brown sauce with beef marrow and red wine
Burgundy sauce, bourguignon, bourguignon sauce
reduced red wine with onions and parsley and thyme and butter
brown sauce, sauce Espagnole
bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
Espagnole, sauce Espagnole
brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
Chinese brown sauce, brown sauce
a sauce based on soy sauce
chocolate sauce, chocolate syrup
sauce made with unsweetened chocolate or cocoa and sugar and water
cocktail sauce, seafood sauce
usually catsup with horseradish and lemon juice
Colbert, Colbert butter
butter creamed with parsley and tarragon and beef extract
bechamel, bechamel sauce, white sauce
milk thickened with a butter and flour roux
demi-glaze, demiglace
sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
pasta sauce, spaghetti sauce
any of numerous sauces for spaghetti or other kinds of pasta
spicy sauce often containing chocolate
hunter's sauce, sauce chausseur
brown sauce and tomato puree with onions and mushrooms and dry white wine
mushroom sauce
brown sauce and sauteed mushrooms
mustard sauce
sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
Nantua, shrimp sauce
white sauce with whipping cream and shrimp butter
Hungarian sauce, paprika sauce
veloute sauce with sauteed chopped onion and paprika and cream
Poivrade, pepper sauce
for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
Soubise, white onion sauce
veloute sauce with sauteed chopped onions and whipping cream
Lyonnaise sauce, brown onion sauce
brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
white sauce made with stock instead of milk
allemande, allemande sauce
egg-thickened veloute
caper sauce
allemande sauce with capers
allemande sauce with chopped parsley
curry sauce
allemande sauce with curry powder and coconut milk instead of stock
Worcester sauce, Worcestershire, Worcestershire sauce
a savory sauce of vinegar and soy sauce and spices
snail butter
for preparing snails: butter seasoned with shallots and garlic and parsley
Newburg sauce
lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
Tabasco, Tabasco sauce
very spicy sauce (trade name Tabasco) made from fully-aged red peppers
bolognese pasta sauce
sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
sauce for pasta; contains eggs and bacon or ham and grated cheese
tomato sauce
sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
sauce Louis
mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice
bleu cheese dressing, blue cheese dressing
creamy dressing containing crumbled blue cheese
Roquefort dressing, blue cheese dressing
vinaigrette containing crumbled Roquefort or blue cheese
French dressing, sauce vinaigrette, vinaigrette
oil and vinegar with mustard and garlic
Lorenzo dressing
vinaigrette with chili sauce and chopped watercress
anchovy dressing
vinaigrette and mashed anchovies
Italian dressing
a vinaigrette with garlic and herbs: oregano and basil and dill
half-and-half dressing
half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
mayo, mayonnaise
egg yolks and oil and vinegar
Russian dressing, Russian mayonnaise
mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
salad cream
a creamy salad dressing resembling mayonnaise
Thousand Island dressing
mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
a white sauce of fat, broth, and vegetables (used especially with braised meat)
cheese sauce
white sauce with grated cheese
fudge sauce, hot-fudge sauce
thick chocolate sauce served hot
cream sauce
white sauce made with cream
sauce for pasta; contains tomatoes and garlic and herbs
Type of:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment

v dress (food) with a relish

Type of:
flavor, flavour, season
lend flavor to

v add zest or flavor to, make more interesting

sauce the roast”
Type of:
alter, change, modify
cause to change; make different; cause a transformation

v behave saucily or impudently towards

Type of:
act, behave, do
behave in a certain manner; show a certain behavior; conduct or comport oneself

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