-
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, made from a
white roux (butter and flour) and milk, seasoned...
-
Worcestershire sauce or
Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a
fermented liquid condiment invented by
pharmacists John
Wheeley Lea and...
- velouté
sauce (French pronunciation: [vəlute] ) is a
savory sauce that is made from a roux and a
light stock. It is one of the "mother
sauces" of French...
-
Whisky sauce is a
sauce in
Scottish cooking,
which has
become po****r globally. It is
created by
pouring an
amount of
whisky into a saucepan. It is then...
-
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from
French sauce hollandaise meaning “Dutch
sauce”) is a
mixture of egg yolk, melted...
-
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...
- Hard
sauce is a sweet, rich
dessert sauce made by
creaming or
beating butter and
sugar with rum (rum butter),
brandy (brandy butter), whiskey,
sherry (sherry...
-
Sauce ch****eur (French pronunciation: [sos ʃasœʁ]),
sometimes called "hunter's
sauce", is a
simple or
compound brown sauce used in
French cuisine. It is...
- Suprême
sauce (French pronunciation: [sypʁɛm] ) is a
classic and po****r "daughter
sauce" of
French cuisine. It
consists of velouté, a "mother
sauce", thickened...
