English > sauce: 4 senses > noun 1, food| Meaning | flavorful relish or dressing or topping served as an accompaniment to food. |
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| Part of | dish | A particular item of prepared food |
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| Narrower | Bercy, Bercy butter | butter creamed with white wine and shallots and parsley |
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| Chinese brown sauce, brown sauce | A sauce based on soy sauce |
| Colbert, Colbert butter | butter creamed with parsley and tarragon and beef extract |
| Espagnole, sauce Espagnole | brown sauce with tomatoes and a caramelized mixture / mixture of minced carrots / carrots and onions and celery seasoned with Madeira |
| Hungarian sauce, paprika sauce | veloute sauce with sauteed chopped onion and paprika and cream |
| Lyonnaise sauce, brown onion sauce | brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar |
| Nantua, shrimp sauce | white sauce with whipping cream and shrimp butter |
| Newburg sauce | lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira |
| Smitane | 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 |
| Worcester sauce, Worcestershire, Worcestershire sauce | A savory sauce of vinegar and soy sauce and spices / spices |
| aioli, aioli sauce, garlic sauce | garlic mayonnaise |
| allemande, allemande sauce | egg-thickened veloute |
| anchovy sauce | made of white sauce and mashed anchovies |
| apricot sauce | For Chinese dishes |
| barbecue sauce | spicy sweet and sour sauce usually based on catsup or chili sauce |
| bearnaise | A sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice |
| bordelaise | brown sauce with beef marrow and red wine |
| bourguignon, bourguignon sauce, Burgundy sauce | Reduced red wine with onions and parsley and thyme and butter |
| bread sauce | creamy white sauce made with bread instead of flour and seasoned with cloves and onion |
| brown sauce, sauce Espagnole | bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc. |
| caper sauce | allemande sauce with capers |
| 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 |
| curry sauce | allemande sauce with curry powder and coconut milk instead of stock |
| demiglace, demi-glaze | Sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry |
| dressing, salad dressing | savory dressings for salads |
| gravy | A sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats |
| hard sauce | butter and sugar creamed together with brandy or other flavoring and served with rich puddings |
| hollandaise | eggs and butter with lemon juice |
| horseradish sauce, sauce Albert | creamy white sauce with horseradish and mustard |
| hot sauce | A pungent peppery sauce |
| hunter's sauce, sauce chausseur | brown sauce and tomato puree with onions and mushrooms and dry white wine |
| marchand de vin, mushroom wine sauce | brown sauce with mushrooms and red wine or Madeira |
| mole | spicy sauce often containing chocolate |
| mushroom sauce | brown sauce and sauteed mushrooms |
| mustard sauce | Sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings |
| peach sauce | For Chinese dishes |
| pepper sauce, Poivrade | For venison |
| pesto | A sauce typically served with pasta |
| plum sauce | For Chinese dishes |
| poulette | allemande sauce with chopped parsley |
| 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 |
| snail butter | For preparing snails |
| spaghetti sauce, pasta sauce | Any of numerous sauces for spaghetti or other kinds of pasta |
| tartare sauce, tartar sauce | mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg |
| veloute | white sauce made with stock instead of milk |
| white sauce, bechamel sauce, bechamel | milk thickened with a butter and flour roux |
| wine sauce | white or veloute sauce with wine and stock variously seasoned with onions and herbs |
| Broader | condiment | A preparation (a sauce or relish or spice / spice) to enhance flavor or enjoyment |
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| Spanish | aderezo, condimento, salsa |
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| Catalan | salsa |
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| Verbs | sauce | add zest or flavor to, make more interesting |
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| sauce | dress (food) with a relish |
