n
A sauce made from alecs; alec sauce.
n
A similar savory sauce that contains no alecs.
n
(cooking, noun adjunct) The sauce made from butter and Parmesan cheese used in dishes such as fettuccine Alfredo, or any dish of this type.
n
(cooking) A French sauce based on a light-coloured velouté thickened with egg yolks and heavy cream, and seasoned with lemon juice.
n
(cooking) A kind of creamy tomato sauce.
n
Alternative spelling of barbecue sauce [A fruity, tangy, usually brown sauce, typically consisting of a vinegar or tomato base with spices and sweeteners, used as a basting sauce, marinade, or condiment, especially for barbecued meat.]
n
Alternative spelling of béarnaise sauce [(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.]
n
Alternative spelling of béchamel sauce [A simple white sauce made from a roux of butter and flour to which is added hot milk.]
n
(cooking) A warm emulsified sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which butter is whisked.
n
(cooking) A dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces.
n
A white sauce of fat, broth, and vegetables, used especially for braised meat.
n
(historical) A sort of fricassee with white sauce, variously made of capon, fish, etc.; blancmange.
n
A white meat stew in which neither the meat nor the sauce is browned.
adj
(informal, of a pasta sauce) Made from minced meat, tomato and any combination of other ingredients.
adj
(postpositive) Served with Bordelaise sauce.
n
A French sauce made with dry red wine, bone marrow, butter, shallots, and demiglace, and traditionally served with beef.
n
A sauce used for braising.
n
A savoury sauce thickened with bread, often based on milk or cream with seasonings.
n
A sauce made by the addition of stock to a heated and browned mixture of butter and flour.
n
A sauce used on burgers, composed of ketchup, mayonnaise, relish, and sometimes other ingredients, derived from Thousand Island dressing.
n
Short for béarnaise sauce. [(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.]
n
(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
n
Ellipsis of béchamel sauce. [A simple white sauce made from a roux of butter and flour to which is added hot milk.]
n
Alternative letter-case form of béchamel sauce [A simple white sauce made from a roux of butter and flour to which is added hot milk.]
n
A complex butter-based sauce served with grilled beef.
n
A sauce made with capers.
n
Alternative form of ketchup [(countable, now rare) Such a sauce more generally (not necessarily based on tomatoes, but with mushrooms, fish, etc.). This is the older meaning.]
n
(cooking) A British dish of boiled cauliflower served with a cheese sauce.
n
A sauce based on melted cheese.
n
An Italian-American shellfish and tomato stew.
n
A sauce served with oysters and other seafood, typically ketchup mixed with horseradish or mayonnaise.
n
(cooking) A variation of Foyot sauce with a white wine reduction.
n
A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.
n
Alternative spelling of demiglace [A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.]
n
A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.
n
Alternative form of demiglace [A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.]
n
A sauce combining Dijon mustard and mayonnaise.
n
(cooking) A sauce, especially a cold one for salads.
n
A snack of salad topped with mayonnaise and a cold hard-boiled egg.
n
A dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard; it is frequently used as a sandwich spread.
n
(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.
n
A traditional French (Ragoût a la Financière) or Piemontese (Finanziera alla piemontese) rich sauce or ragout, made with coxcomb, wattles, cock's testicles, chicken livers and a variety of other ingredients.
n
(Cincinnati) A serving of Cincinnati chili with spaghetti, cheese, onions, and beans.
n
(cooking) A variation of béarnaise sauce with the addition of a meat glaze.
n
(Canada) A salad dressing that is a uniform viscous sauce with a tangy sweet flavour. It is generally made from vegetable oil, vinegar, mustard, honey, water, and spices.
n
A type of stew made from rabbit or fish, in white wine and broth, originating from France.
n
(Southern US) A pale sauce prepared from a roux with meat fat; a type of béchamel sauce.
n
A mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
n
A blend of mustard and honey, used as a dip, as a sandwich filling, etc.
n
horseradish (the condiment)
n
A creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.
n
A creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.
n
Synonym of Louis dressing
n
Clipping of macaroni salad. [A type of pasta salad, served cold-made with cooked elbow macaroni and usually prepared with mayonnaise.]
n
A savory dish made from cooked macaroni and tomato sauce.
n
A traditional Macedonian spread made from puréed eggplant, sirene cheese, walnuts, garlic and spices.
n
(cooking) Hollandaise sauce with blanched orange zest and the juice of blood orange.
n
A typical bistro sauce made from reduced red wine, shallots, and, sometimes, beef stock or demiglace.
n
A condiment made from a blend of ketchup and mayonnaise, most often served with seafood, especially prawns.
adj
Prepared with tomatoes, or in a tomato sauce.
n
Alternative spelling of Marie Rose sauce [A condiment made from a blend of ketchup and mayonnaise, most often served with seafood, especially prawns.]
v
(transitive) To cover or season with mayonnaise.
n
(slang, derogatory, ethnic slur) A person of northern, western, or central European heritage, especially in contrast to someone of southern Italian or Sicilian heritage.
adj
Containing or covered with mayonnaise.
n
(cooking) A simple sauce made with brown butter, chopped parsley, and lemon.
n
A condiment usually made with minced shallots, cracked pepper, and vinegar, and traditionally served with raw oysters.
n
A basic sauce from which many further sauces can be derived by making minor changes or additions to the ingredients.
n
A hollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus.
n
A French sauce consisting of a béchamel sauce base with cream, crayfish butter, and crayfish tails.
n
(cooking) A variation of béarnaise sauce with mint instead of tarragon.
n
Any of many sauces designed to be served with pasta.
n
A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar.
n
A spread or relish made with cheese, mayonnaise, and pimentos.
n
A type of sauce (generally a vinaigrette) with pepper as a main ingredient.
n
(cooking) A French sauce made with mushrooms and allemande sauce, then finished with Noilly Prat vermouth, lemon juice, butter and chopped parsley.
n
(food) A mustard sauce (a wet mustard preparation).
adj
(usually postpositive) Served with puttanesca sauce.
n
A condiment made of buttermilk or sour cream, mayonnaise, minced green onion, garlic powder, and other seasonings mixed into a sauce.
n
A popular condiment in many countries, usually mayonnaise-based.
n
(Canada) A kind of tomato sauce made with cream.
n
A mixture of fat (usually butter) and flour used to thicken sauces and stews.
n
salsa (the spicy tomato sauce)
n
A liquid (often thickened) condiment or accompaniment to food.
n
A sauce used in cooking or as a condiment, the ingredients of which are kept secret.
n
A type of tomato relish.
n
A thick, spicy and sour soup in Russian and Ukrainian cuisine.
n
A béchamel-based sauce containing strained or puréed onions.
n
(cooking) A sauce based on chicken velouté and heavy cream, known in French cuisine for its mellowness.
n
(US) The normal filling of a taco served, as a salad, with lettuce etc and either with tortilla chips or in a bowl made from tortilla.
n
Alternative spelling of tartare sauce [A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.]
n
A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.
n
A substance, usually a source of starch, used to thicken a sauce.
n
(UK, Australia, New Zealand, South Africa, India) Tomato ketchup, used as a condiment.
n
A type of salad consisting of a blend of tuna and mayonnaise, usually pre-cooked, canned, and packaged in water or oil.
n
(cooking) Synonym of Foyot sauce
n
vegan imitation mayonnaise
n
(cooking) A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.
n
A pink Italian sauce made with tomatoes, vodka, herbs, and heavy cream.
n
A simple sauce made from flour, milk and butter; Béchamel sauce.
n
An English condiment made with vinegar, onions, garlic, etc.; a thin piquant sauce used as a table sauce, to flavour casseroles etc. and as an ingredient in Bloody Marys.
adj
(cooking) Served with a cream sauce containing mushrooms and peppers.
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