Alternative spelling of barbecue sauce [A fruity, tangy, usually brown sauce, typically consisting of a vinegar or tomato base with spices and sweeteners, used as a basting sauce, marinade, or condiment, especially for barbecued meat.]
Alternative spelling of béarnaise sauce [(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.]
(cooking) A warm emulsified sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which butter is whisked.
Alternative form of ketchup [(countable, now rare) Such a sauce more generally (not necessarily based on tomatoes, but with mushrooms, fish, etc.). This is the older meaning.]
A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.
Alternative spelling of demiglace [A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.]
Alternative form of demiglace [A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.]
A dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard; it is frequently used as a sandwich spread.
(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.
A traditional French (Ragoût a la Financière) or Piemontese (Finanziera alla piemontese) rich sauce or ragout, made with coxcomb, wattles, cock's testicles, chicken livers and a variety of other ingredients.
(Canada) A salad dressing that is a uniform viscous sauce with a tangy sweet flavour. It is generally made from vegetable oil, vinegar, mustard, honey, water, and spices.
A creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.
A creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.
(slang, derogatory, ethnic slur) A person of northern, western, or central European heritage, especially in contrast to someone of southern Italian or Sicilian heritage.
Alternative spelling of tartare sauce [A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.]
An English condiment made with vinegar, onions, garlic, etc.; a thin piquant sauce used as a table sauce, to flavour casseroles etc. and as an ingredient in Bloody Marys.
(cooking) Served with a cream sauce containing mushrooms and peppers.
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