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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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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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Worcestershire sauce or
Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər) Worces‧ter‧shire) is a
fermented liquid condiment invented by the pharmacists...
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Allemande sauce or
sauce parisienne is a
sauce in
French cuisine based on a light-colored velouté
sauce (typically veal;
chicken and s****fish veloutés...
- 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)...
- A
sauce boat,
gravy boat, or saucière is a low jug or
pitcher with a
handle in
which sauce or
gravy is served. The
typical shape is
considered boat-like...
- Soy
sauce (sometimes
called soya
sauce in
British English) is a
liquid condiment of
Chinese origin,
traditionally made from a
fermented paste of soybeans...
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shallots and
sauce demi-glace.
Sauce marchand de vin ("wine-merchant's
sauce") is a
similar designation. Traditionally,
bordelaise sauce is
served with...
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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...
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Cheddar sauce,
cheddar cheese sauce, or
cheese sauce is a
traditional sauce used in
English cooking. The
sauce is
based upon
white sauce,
which is known...
