Dictionary Suite
Multi-word Results
béarnaise sauce a sauce made of butter, egg yolks, shallots, vinegar, and herbs, served over meat or fish.
bordelaise sauce (sometimes cap.) a dark sauce for meat, made of stock, flour, wine, onions, and seasoning.
chili sauce a sauce of tomatoes, chili peppers, onions, and spices.
cream sauce a white sauce of flour, butter, and milk or cream cooked together.
hard sauce a sweet, creamy mixture of butter, confectioner's sugar, and rum or brandy that is often served over plum puddings, steamed cakes, and the like.
hoisin sauce a sweet rich dark sauce of fermented rice, soy beans, vinegar, and seasonings, used esp. in or on Chinese dishes.
hollandaise sauce a rich, creamy sauce made of egg yolk, lemon juice, and butter, usu. served over vegetables or fish.
Mornay sauce a seasoned white sauce containing grated cheese such as Parmesan or Swiss.
mousseline sauce any of various sauces made with whipped cream or beaten egg whites.
soy sauce a thin, dark, salty sauce made from fermented soybeans and used esp. in Chinese and Japanese cooking.
tartar sauce a sauce of mayonnaise with chopped pickles, olives, and onions, eaten esp. with fish.
vinaigrette sauce a cold, savory sauce or dressing made from vinegar or lemon juice, oil, and seasonings such as mustard or herbs, and used esp. on salads; vinaigrette dressing.
white sauce a sauce for vegetables, meat, fish, and the like, made of butter, flour, milk, stock, and seasonings.
Worcestershire sauce a dark, thin, spicy sauce, originating in Worcester, England, that is made of soy, vinegar, and spices and used esp. to flavor meats.