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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...
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Worcestershire sauce or
Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər) Worces‧ter‧shire) is a
fermented liquid condiment invented by the pharmacists...
- Soy
sauce (sometimes
called soya
sauce in
British English) is a
liquid condiment of
Chinese origin,
traditionally made from a
fermented paste of soybeans...
- 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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Tartar sauce (French:
sauce tartare;
spelled tartare sauce in the UK, Ireland, and
Commonwealth countries) is a
condiment made of mayonnaise, chopped...
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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...
- Béarnaise
sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a
sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is
regarded as a "child" of hollandaise...
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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...
-
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]),
meaning Dutch sauce in French, is a
mixture of egg yolk,
melted butter, and lemon...
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Oyster sauce describes a
number of
sauces made by
cooking oysters. The most
common in
modern use is a
viscous dark
brown condiment made from
oyster extracts...