Dictionary entry details
• SAUCE (noun)
Meaning:
Flavorful relish or dressing or topping served as an accompaniment to food
Classified under:
Nouns denoting foods and drinks
Hypernyms ("sauce" is a kind of...):
condiment (a preparation (a sauce or relish or spice) to enhance flavor or enjoyment)
Hyponyms (each of the following is a kind of "sauce"):
Newburg sauce (lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira)
mustard sauce (prepared mustard thinned with vinegar and getable oil with sugar and seasonings)
mushroom sauce (brown sauce and sauteed mushrooms)
hunter's sauce; sauce chausseur (brown sauce and tomato puree with onions and mushrooms and dry white wine)
mole (spicy sauce often containing chocolate)
pasta sauce; spaghetti sauce (any of numerous sauces for spaghetti or other kinds of pasta)
gravy (basically the juices that drip from cooking meats)
demi-glaze; demiglace (sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry)
bechamel; bechamel sauce; white sauce (milk thickened with a butter and flour roux)
Colbert; Colbert butter (butter creamed with parsley and tarragon and beef extract)
cocktail sauce; seafood sauce (usually catsup with horseradish and lemon juice)
Nantua; shrimp sauce (white sauce with whipping cream and shrimp butter)
Hungarian sauce; paprika sauce (veloute sauce with sauteed chopped onion and paprika and cream)
pepper sauce; Poivrade (for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper)
snail butter (for preparing snails: butter seasoned with shallots and garlic and parsley)
Worcester sauce; Worcestershire; Worcestershire sauce (a savory sauce of vinegar and soy sauce and spices)
curry sauce (allemande sauce with curry powder and coconut milk instead of stock)
poulette (allemande sauce with chopped parsley)
caper sauce (allemande sauce with capers)
allemande; allemande sauce (egg-thickened veloute)
veloute (white sauce made with stock instead of milk)
brown onion sauce; Lyonnaise sauce (brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar)
Soubise; white onion sauce (veloute sauce with sauteed chopped onions and whipping cream)
Smitane (veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream)
chocolate sauce; chocolate syrup (sauce made with unsweetened chocolate or cocoa and sugar and water)
brown sauce; Chinese brown sauce (a sauce based on soy sauce)
espanole; sauce espanole (brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira)
peach sauce (for Chinese dishes: peach preserves and chutney)
plum sauce (for Chinese dishes: plum preserves and chutney)
bread sauce (creamy white sauce made with bread instead of flour and seasoned with cloves and onion)
marchand de vin; mushroom wine sauce (brown sauce with mushrooms and red wine or Madeira)
wine sauce (white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat)
tartar sauce; tartare sauce (mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish)
horseradish sauce; sauce Albert (creamy white sauce with horseradish and mustard)
hard sauce (butter and sugar creamed together with brandy or other flavoring and served with rich puddings)
hot sauce (a pungent peppery sauce)
anchovy sauce (made of white sauce and mashed anchovies)
apricot sauce (for Chinese dishes: apricot preserves and chutney)
pesto (a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil)
ravigote (veloute sauce seasoned with herbs and shallots and capers)
brown sauce; sauce Espagnole (bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.)
bourguignon; bourguignon sauce; Burgundy sauce (reduced red wine with onions and parsley and thyme and butter)
bordelaise (brown sauce with beef marrow and red wine)
Bercy; Bercy butter (butter creamed with white wine and shallots and parsley)
bearnaise (a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice)
hollandaise (eggs and butter with lemon juice)
barbecue sauce (spicy sweet and sour sauce usually based on catsup or chili sauce)
aioli; aioli sauce; garlic sauce (garlic mayonnaise)
dressing; salad dressing (savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type)
remoulade sauce (a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat)
Holonyms ("sauce" is a part of...):
dish (a particular item of prepared food)
• SAUCE (verb)
Meaning:
Behave saucy or impudently towards
Classified under:
Verbs of political and social activities and events
Hypernyms (to "sauce" is one way to...):
act; behave; do (behave in a certain manner; show a certain behavior; conduct or comport oneself)
Sentence frame:
Somebody ----s somebody
Meaning:
Dress (food) with a relish
Classified under:
Verbs of touching, hitting, tying, digging
Hypernyms (to "sauce" is one way to...):
flavor; flavour; season (lend flavor to)
Domain category:
cookery; cooking; preparation (the act of preparing something (as food) by the application of heat)
Sentence frame:
Somebody ----s something
Meaning:
Add zest or flavor to, make more interesting
Classified under:
Verbs of size, temperature change, intensifying, etc.
Context example:
sauce the roast
Hypernyms (to "sauce" is one way to...):
alter; change; modify (cause to change; make different; cause a transformation)
Sentence frame:
Somebody ----s something
