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Worcestershire sauce, HP
Sauce, soy
sauce or ketchup.
Sauces for
salad are
called salad dressing.
Sauces made by
deglazing a pan are
called pan
sauces. A chef...
- Béchamel
sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl]) is one of the
mother sauces of
French cuisine. This
sauce is made from a
white roux (butter and flour)...
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Hoisin sauce is a thick,
fragrant sauce commonly used in
Cantonese cuisine as a
glaze for meat, an
addition to stir fry, or as
dipping sauce. It is dark-coloured...
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Worcestershire sauce or
Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a
fermented liquid condiment invented by the
pharmacists John
Wheeley Lea...
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Standard Architecture for
Universal Comment Extensions or
SAUCE, as it is most
commonly known, is an open
metadata protocol for
tagging and describing...
-
Tartar sauce (French:
sauce tartare;
spelled tartare sauce in the UK, Ireland, and
Commonwealth countries) is a
condiment made of mayonnaise, chopped...
- Béarnaise
sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a
sauce made of
clarified butter, egg yolk,
white wine vinegar, and herbs. It is
regarded as a "child"...
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Bolognese sauce,
known in
Italian as ragù alla
bolognese or ragù
bolognese (called ragù in the city of Bologna, ragó in
Bolognese dialect), is a meat-based...
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Arrabbiata sauce,
known in
Italian as sugo all'arrabbiata (arabbiata in
Romanesco dialect), is a ****y
sauce for
pasta made from garlic, tomatoes, and...
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similar to that of
Worcestershire sauce. Brand's A.1.
sauce was the
first brown sauce and was
introduced in 1831.
Brown sauce is a
condiment commonly served...
