A sauce served with fish or poultry, originally made from the jellied juices of meat or fish, and typically flavoured with spices and thickened…

‘A broth or sauce made of the entrails of a hog; also broth or sauce for the forepart of a fried hare, made of wine, vinegar, verjuice, herbs, and…

A sauce made with sweet and sour ingredients; a dish prepared with such a sauce.

Some kind of dressing used for white meats, fish, and vegetables, which seems to have consisted of broth, milk of almonds, spices, and (usually)…

Usually as postmodifier. Designating a kind of sauce flavoured with cinnamon, and typically served with roast meat or game. Also (occasionally) as n.…

A kind of sauce, consisting of chopped entrails, spices, and other ingredients. Obsolete.

? sauce flavoured with saffron.

A sauce; a compound or concoction of this nature. Also figurative.

Apparently: some kind of sauce.

A mixture of oil and vinegar used to flavour food, esp. as a salad dressing.

A sauce, or similar preparation, composed of various ingredients mixed in a sloppy mass. Also figurative.

A piquant sauce.

A slabber-sauce. rare.

a brown-coloured savoury sauce, esp. one made with browned fat and flour; also figurative.

a thick savoury sauce made by heating milk or cream with breadcrumbs and (usually) onion, herbs, or spices, traditionally eaten with roast chicken…

A sweet sauce, typically yellow in colour and served as an accompaniment to a dessert, made by cooking a mixture of beaten eggs (or egg yolks)…

A kind of fine white sauce thickened with cream.

(a) any sauce in which the principle ingredient is tomato; (b) spec. = tomato ketchup n. (no longer common in American English).

(a) = sense 1c; (b) chiefly British a type of sweet sandwich biscuit with a vanilla-flavoured cream filling.

Cookery. In full allemande sauce, sauce allemande. A type of rich velouté sauce thickened with egg yolks and cream.

A highly seasoned condiment, of Malayan and Indonesian origin, consisting of raw vegetables or fruit prepared with spices and vinegar and used as…

a sharp sauce flavoured with spices and herbs.

The name of Peter Harvey (see quot. 1959), English publican, in Harvey's Sauce (now a proprietary trademark). Also Harvey Sauce and elliptical.

In full velouté sauce. A white sauce made with chicken or veal stock.

Frequently (esp. in early use) in form suprême. More fully sauce suprême, suprême sauce. A rich cream sauce, esp. as served with chicken in suprême…

a white sauce flavoured with parsley, traditionally used with fish.

In Italian cookery: a sweet-and-sour sauce, typically based on a reduction of vinegar and sugar; a dish made with this sauce.

Used attributively of products of Worcestershire, esp. in Worcestershire sauce (also elliptical for this).

In full espagnole sauce, a simple brown sauce.

A sauce of crushed herbs (usually fresh basil leaves), nuts (usually pine nuts), cheese, garlic, and olive oil, typically served with pasta and…

a sauce made with melted cheese, alone or as a roux or white sauce.

A paste or sauce made with chilli and shrimp, widely used in Thai cookery as a condiment or dipping sauce.

Used attributively to designate articles originating in Worcester, e.g. (formerly) a fine cloth, (now chiefly) a kind of China ware; also elliptical…

In French cookery: a rich sauce made from egg yolks, butter, tarragon, and white wine vinegar.

Short for Béarnaise sauce at sense A. 1.

the proprietary name of a kind of savoury sauce.

Cookery. In full mousseline sauce (also sauce mousseline). A rich, frothy sauce consisting of hollandaise mixed with whipped cream or egg whites.

= velouté, n.

A sauce similar to mayonnaise, typically made from hard-boiled eggs, oil, vinegar, and mustard combined with chopped herbs, capers, and cornichons…

A rich white sauce flavoured with cheese (also mornay sauce or sauce mornay). Frequently as postmodifier, designating dishes served with this…

In Italian cookery: a sauce, typically of tomatoes or meat.

In Italian, Spanish, and Latin American cookery: a sauce used as a base for various dishes, typically consisting of sautéed onions, garlic, herbs…

In Tex-Mex cookery: a thick sauce of melted cheese seasoned with chilli peppers, typically served warm as a dip for tortilla chips.

In Chinese cuisine: a preparation of eggs cooked with a variety of other ingredients. Frequently as egg foo yung.

Designating any of various Italian dishes or sauces (esp. a spicy tomato sauce traditionally made in Naples) whose ingredients are suggestive…

A sauce or condiment from Provence, made from crushed basil, garlic, olive oil, and sometimes cheese. Also: a type of vegetable soup, to which…

More fully hoisin sauce. A rich, sweet, dark sauce made from soya beans, garlic, vegetable extracts, and spices, widely used in Chinese cookery.

In Italian cookery: a sauce typically made with parsley, olive oil, garlic, capers, anchovies, and vinegar or lemon juice.

A Mexican salsa or salad, typically made with coarsely chopped tomatoes, onions, lemon juice, chillies, and coriander, and served as an accompaniment.

Also more fully sriracha sauce. A piquant sauce made with red chilli and garlic, served esp. with Thai or Vietnamese cuisine.

In Italian cookery: a creamy sauce, usually served with pasta, typically made from eggs, bacon or ham, and cheese; (also) a dish made with such a…

In Italian cookery: a spicy tomato sauce, typically made with pancetta (or bacon) and basil, and served with pasta. Also as a modifier, esp. in am…

In Italian cookery: a spicy tomato-based sauce typically served with pasta.

More fully ponzu sauce. In Japanese cookery: a sauce made with soy sauce and bitter citrus juice, and sometimes dashi, mirin, or vinegar…

In Italian cookery: a type of tomato sauce flavoured with pungent ingredients, traditionally including garlic, olives, capers, and anchovies, and…

In North African cookery: a sauce or marinade for fish or meat, typically containing olive oil, lemon juice, garlic, coriander, and other herbs and…

A dish of meat (usually chicken) cooked in a sauce of mixed spices, influenced by Indian cuisine but originating either in the United Kingdom or…

A sauce or marinade of Cuban origin, containing garlic, olive oil, sour oranges and (frequently) other citrus fruits.

In Tex-Mex cookery: = chile con queso, n.