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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. |
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