Sauce

Theme list: sauce with definitions

193 entries

FRONT	WORD	BACK	DEFINITION
H	AJI	S	[n. -S] [Wiktionary - Sense 1] A spicy Peruvian sauce, often containing tomatoes, cilantro, hot peppers, and onions.
S	MUG	GS	[v. MUGGED, MUGGING°, MUGS] [Wiktionary - Sense 1] A large cup for beverages, usually having a handle and used without a saucer.
KS	NAP	AES	[v. NAPPED, NAPPING, NAPS] [Wiktionary - Sense 11] To cover (something) with a sauce. (usually in the passive)
—	SOY	AS	[n. SOYS] [Wiktionary - Sense 1] A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.
—	GYRO	NS	[n. -ROS] [Wiktionary - Sense 5] A style of Greek sandwich commonly filled with grilled meat, tomato, onions, and tzatziki sauce.
—	KOJI	S	[n. -S] [Wiktionary - Sense 1] A substance that is produced by letting a mold, especially Aspergillus oryzae, grow on rice, barley, soybeans, etc., used to make fermented products such as sake, amazake, miso, and soy sauce.
—	MAYO	RS	[n. -YOS] · mayonnaise «© a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce»
—	MISO	S	[n. -SOS] [Wiktionary - Sense 1] A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.
—	MOJO	S	[n. -JOS or -JOES] [Wiktionary - Sense 11] Any of various sauces originating in the Canary Islands and made with olive oil, peppers, garlic, paprika, and other spices.
A	MOLE	S	[n. -S] [Wiktionary - Sense 14] Any of several spicy sauces typical of the cuisine of Mexico and neighboring Central America countries, especially one that contains chocolate and is used in cooking main dishes, not desserts.
—	ROUX	—	[n. ROUX] [Wiktionary - Sense 1] A mixture of fat (usually butter) and flour used to thicken sauces and stews.
—	SASS	Y	[v. -ED, -ING, -ES] [Wiktionary - Sense 3] Vegetables used in making sauces.
S	TARE	DS	[v. TARED, TARING, TARES] [Wiktionary - Sense 8] Any of various dipping sauces served with Japanese food, typically based on soy sauce.
—	TOYO	NS	[n. -YOS] [Wiktionary - Sense 1] soy sauce
—	ADOBO	S	[n. -BOS] [Wiktionary - Sense 1] A Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic.
—	AIOLI	S	[n. -S] [Wiktionary - Sense 1] A type of sauce made from garlic and olive oil, often with egg and lemon juice and similar to mayonnaise.
—	COADY	—	[n. -DIES] [Wiktionary - Sense 1] A sauce, usually made from boiled molasses, spices, and an acid such as vinegar or lemon juice.
—	CRUDO	S	[n. CRUDOS] · sliced, uncooked seafood often served with a sauce
S	CURRY	—	[v. -RIED, -RYING, -RIES] [Wiktionary - Sense 1] One of a family of dishes originating from Indian cuisine, flavored by a spiced sauce.
—	FUMET	S	[n. -S] [Wiktionary - Sense 1] A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.
—	GRAVY	—	[n. -VIES] [Wiktionary - Sense 1] A dark savoury sauce prepared from stock and usually meat juices; brown gravy.
—	KORMA	S	[n. -S] [Wiktionary - Sense 1] A curry made from various spices especially coriander and cumin; and often with yoghurt sauce or nuts.
—	MAYOS	—	[n. -YOS] · mayonnaise «© a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce»
—	PESTO	S	[n. -TOS] [Wiktionary - Sense 1] A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).
—	PIZZA	SZ	[n. -S] [Wiktionary - Sense 1] A baked Italian dish of a thinly rolled bread crust typically topped before baking with tomato sauce, cheese, and other ingredients such as meat or vegetables.
—	PONZU	S	[n. -S] [Wiktionary - Sense 1] A sour citrus-based sauce usually made from the juice of the 橙 (daidai), an Asian variety of bitter orange, mixed with soy sauce.
—	RAITA	S	[n. -S] [Wiktionary - Sense 1] A condiment made from seasoned yogurt used as a dip or sauce in the cuisine of southern Asia.
—	SALSA	S	[n. -S] [Wiktionary - Sense 1] A spicy tomato sauce of Mexican origin, often including onions and hot peppers.
—	SATAY	S	[n. -TAYS] [Wiktionary - Sense 1] A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.
—	SAUCE	DRS	[v. SAUCED, SAUCING, SAUCES] [Wiktionary - Sense 2] Tomato sauce (similar to US tomato ketchup), as in
—	SAUCY	—	[a. SAUCIER°, SAUCIEST] [Wiktionary - Sense 1] Similar to sauce; having the consistency or texture of sauce.
—	SHOYU	S	[n. -S] [Wiktionary - Sense 1] A dark form of soy sauce.
—	TAZZA	S	[n. -ZAS or -ZE] [Wiktionary - Sense 1] A shallow saucer-like dish, mounted either on a stem and foot or on a foot alone.
—	BLINTZ	E	[n. -ES] [Wiktionary - Sense 1] A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.
—	CATSUP	S	[n. -S] · ketchup «a spicy tomato sauce» / ----- { catchup catsup ketchup § catchups catsups ketchups § catchup catsup ketchup ketchups }
—	COULIS	—	[n. COULIS] [Wiktionary - Sense 1] A thick sauce made with pureed vegetable or fruit and often used as a garnish.
—	CRUDOS	—	[n. CRUDOS] · sliced, uncooked seafood often served with a sauce
—	DONAIR	S	[n. -S] [Wiktionary - Sense 1] A Nova Scotian variant of the doner kebab, including breadcrumbs and spices, and served with a sweet sauce made from evaporated milk, sugar, vinegar, and garlic.
—	HOISIN	GS	[n. -S] [Wiktionary - Sense 1] A sauce made from soy, garlic, chili etc, used in Chinese cooking
—	MORNAY	S	[n. -NAYS] [Wiktionary - Sense 1] Served with a white sauce containing cheese.
—	NOODLE	DS	[v. -DLED, -DLING°, -DLES] [Wiktionary - Sense 1] A string or flat strip of pasta or other dough, usually cooked (at least initially) by boiling, and served in soup or in a dry form mixed with a sauce and other ingredients.
—	PANADA	S	[n. -S] [Wiktionary - Sense 3] A thick paste or sauce made from boiling flour or breadcrumbs.
—	PESTOS	—	[n. -TOS] [Wiktionary - Sense 1] A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).
—	PISTOU	S	[n. -S] [Wiktionary - Sense 1] A Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil, similar to pesto.
—	PONZUS	—	[n. -S] [Wiktionary - Sense 1] A sour citrus-based sauce usually made from the juice of the 橙 (daidai), an Asian variety of bitter orange, mixed with soy sauce.
—	RUMAKI	S	[n. -S] [Wiktionary - Sense 1] A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
—	SALSAS	—	[n. -S] [Wiktionary - Sense 1] A spicy tomato sauce of Mexican origin, often including onions and hot peppers.
—	SATAYS	—	[n. -TAYS] [Wiktionary - Sense 1] A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.
—	SAUCED	—	[v. SAUCED, SAUCING, SAUCES] [Wiktionary - Sense 1] simple past and past participle of sauce
—	SAUCER	S	[n. -S] [Wiktionary - Sense 2] An object round and gently curved, shaped like a saucer.
—	SAUCES	—	[v. SAUCED, SAUCING, SAUCES] [Wiktionary - Sense 1] plural of sauce
—	SHOYUS	—	[n. -S] [Wiktionary - Sense 1] A dark form of soy sauce.
—	TAMARI	NS	[n. -S] [Wiktionary - Sense 1] A type of soy sauce made without wheat, having a rich flavor.
—	TEACUP	S	[n. -S] [Wiktionary - Sense 1] A small cup, usually with a handle, commonly used for drinking tea; normally sits in a saucer as part of a tea set.
—	ALFREDO	—	[a.] · served with a white cheese sauce
—	CATCHUP	S	[n. -S] · ketchup «a spicy tomato sauce» / ----- { catchup catsup ketchup § catchups catsups ketchups § catchup catsup ketchup ketchups }
—	CATSUPS	—	[n. -S] · ketchup «a spicy tomato sauce» / ----- { catchup catsup ketchup § catchups catsups ketchups § catchup catsup ketchup ketchups }
—	CHEERIO	S	[n. -IOS] [Wiktionary - Sense 3] A small saveloy often consumed with tomato sauce at parties.
—	CHUTNEE	S	[n. -S] · chutney «a sweet and sour sauce» / ----- { chutnee chutney § chutnees chutneys }
—	COADIES	—	[n. -DIES or -DYS] [Wiktionary - Sense 1] A sauce, usually made from boiled molasses, spices, and an acid such as vinegar or lemon juice.
—	CUSTARD	SY	[n. -S] [Wiktionary - Sense 1] A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.
—	GANACHE	S	[n. -S] [Wiktionary - Sense 1] A rich sauce, made of chocolate and cream, used also as the filling of truffles, and as a glaze.
—	GRAVIES	—	[n. -VIES] [Wiktionary - Sense 1] A dark savoury sauce prepared from stock and usually meat juices; brown gravy.
—	HARISSA	S	[n. -S] · a spicy North African~ sauce
—	HOISINS	—	[n. -S] [Wiktionary - Sense 1] A sauce made from soy, garlic, chili etc, used in Chinese cooking
—	KETCHUP	SY	[n. -S] [Wiktionary - Sense 2] Such a sauce more generally (not necessarily based on tomatoes, but with mushrooms, fish, etc.). This is the older meaning.
—	LIAISON	S	[n. -S] [Wiktionary - Sense 1] A thickening for sauces, typically based on egg yolks.
—	MARENGO	—	[a.] · served with a sauce of mushrooms, tomatoes, oil, and wine
—	MORNAYS	—	[n. -NAYS] [Wiktionary - Sense 1] Served with a white sauce containing cheese.
—	PANADAS	—	[n. -S] [Wiktionary - Sense 3] A thick paste or sauce made from boiling flour or breadcrumbs.
—	PICANTE	—	[a.] · prepared with a spicy sauce
—	PICCATA	S	[n. -S] [Wiktionary - Sense 1] Sliced, sautéed and served with lemon, parsley and butter sauce.
—	PISTOUS	—	[n. -S] [Wiktionary - Sense 1] A Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil, similar to pesto.
—	ROUILLE	S	[n. -S] [Wiktionary - Sense 1] A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.
—	SABAYON	S	[n. -S] · a sauce of whipped egg yolks, sugar, and wine / ----- { sabayon zabaglione zabaione zabajone § sabayons zabagliones zabaiones zabajones }
—	SAUCERS	—	[n. -S] [Wiktionary - Sense 1] plural of saucer
—	SAUCIER	S	[n. -S] [Wiktionary - Sense 2] In a large professional kitchen, a cook responsible for preparing sauces and for sauteing foods on demand.
—	SAUCING	—	[v. SAUCED, SAUCING, SAUCES] [Wiktionary - Sense 1] present participle and gerund of sauce
E	SCALLOP	S	[v. -ED, -ING°, -S] · to bake in a sauce topped with bread crumbs / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SCOLLOP	S	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SLATHER	S	[v. -ED, -ING, -S] [Wiktionary - Sense 5] A thick sauce or spread that is to be slathered (spread thickly) onto food.
—	SOUBISE	S	[n. -S] [Wiktionary - Sense 1] A béchamel-based sauce containing strained or puréed onions.
—	TAMARIS	K	[n. -S] [Wiktionary - Sense 1] A type of soy sauce made without wheat, having a rich flavor.
—	TIMPANA	—	[n. -NA or -NUMS] [Wiktionary - Sense 1] A Maltese dish of parboiled macaroni tossed in a tomato sauce with beef, egg, cheese, etc. and baked in a pastry case.
—	VELOUTE	S	[n. -S] · a type of sauce
—	BECHAMEL	S	[n. -S] · a white sauce
—	BHELPURI	S	[n. -S] [Wiktionary - Sense 1] An Indian dish of puffed rice with potatoes and a tangy tamarind sauce.
—	CATCHUPS	—	[n. -S] · ketchup «a spicy tomato sauce» / ----- { catchup catsup ketchup § catchups catsups ketchups § catchup catsup ketchup ketchups }
—	CHUTNEES	—	[n. -S] · chutney «a sweet and sour sauce» / ----- { chutnee chutney § chutnees chutneys }
—	CHUTNEYS	—	[n. -NEYS] · a sweet and sour sauce / ----- { chutnee chutney § chutnees chutneys }
—	DEVILLED	—	[v. -ILED or -ILLED, -ILING or -ILLING, -ILS] [Wiktionary - Sense 2] grilled with a piquant sauce.
—	DUMPLING	S	[n. -S] [Wiktionary - Sense 1] Specifically, a ball of dough used in stews and other sauced dishes; a thick noodle.
—	DUXELLES	—	[n. DUXELLES] [Wiktionary - Sense 1] A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.
—	ESCALLOP	S	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	HARISSAS	—	[n. -S] · a spicy North African~ sauce
—	KETCHUPS	—	[n. -S] [Wiktionary - Sense 2] Such a sauce more generally (not necessarily based on tomatoes, but with mushrooms, fish, etc.). This is the older meaning.
—	KETCHUPY	—	[a. -PIER, -PIEST] · KETCHUP, a spicy tomato sauce
—	MACARONI	CS	[n. -NIS or -NIES] [Wiktionary - Sense 1] A type of pasta in the form of short tubes, typically boiled and served in soup, with a sauce, or in melted cheese; a dish of this.
—	MARINARA	S	[n. -S] [Wiktionary - Sense 1] Prepared with tomatoes, or in a tomato sauce.
—	MARINATE	DS	[v. -NATED, -NATING, -NATES] [Wiktionary - Sense 1] To allow a sauce or flavoring mixture to absorb into something; to steep or soak something in a marinade to flavor or prepare it for cooking.
—	MOUSSAKA	S	[n. -S] [Wiktionary - Sense 1] A dish consisting of layers of minced lamb or beef, sliced aubergine (eggplant) or potatoes, tomatoes and béchamel sauce, baked in the oven.
—	PASTITSO	S	[n. -TSOS] · a Greek dish of ground meat, pasta, white sauce, and cheese / ----- { pastitsio pastitso § pastitsios pastitsos }
—	PICCATAS	—	[n. -S] [Wiktionary - Sense 1] Sliced, sautéed and served with lemon, parsley and butter sauce.
—	RAVIGOTE	S	[n. -S] [Wiktionary - Sense 1] A lightly acidic sauce in French cuisine, based on a vegetable or meat broth strongly seasoned with herbs.
—	REMOLADE	S	[n. -S] · a piquant sauce / ----- { remolade remoulade § remolades remoulades }
—	ROUILLES	—	[n. -S] [Wiktionary - Sense 1] A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.
—	SABAYONS	—	[n. -S] · a sauce of whipped egg yolks, sugar, and wine / ----- { sabayon zabaglione zabaione zabajone § sabayons zabagliones zabaiones zabajones }
—	SALPICON	S	[n. -S] [Wiktionary - Sense 1] A type of stuffing of cooked, diced ingredients with a sauce, used especially for veal
—	SAUCEBOX	—	[n. -ES] · a saucy person
—	SAUCEPAN	S	[n. -S] [Wiktionary - Sense 1] A deep cooking vessel with a long protruding handle and sometimes a lid; used for boiling, stewing and making sauces.
—	SAUCEPOT	S	[n. -S] [Wiktionary - Sense 1] A pot used to make sauce.
—	SAUCIERS	—	[n. -S] [Wiktionary - Sense 2] In a large professional kitchen, a cook responsible for preparing sauces and for sauteing foods on demand.
E	SCALLOPS	—	[v. -ED, -ING°, -S] · to bake in a sauce topped with bread crumbs / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SCOLLOPS	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SOMBRERO	S	[n. -ROS] [Wiktionary - Sense 1] A kind of hat with a high conical or cylindrical crown and a saucer-shaped brim, highly embroidered, made of plush felt.
—	SOUBISES	—	[n. -S] [Wiktionary - Sense 1] A béchamel-based sauce containing strained or puréed onions.
—	SRIRACHA	S	[n. -S] A Thai~-style hot sauce.
—	SUKIYAKI	S	[n. -S] [Wiktionary - Sense 1] A Japanese dish of thinly-sliced beef and tofu with dashi, mirin and soy sauce cooked quickly at the table.
—	TERIYAKI	S	[n. -S] [Wiktionary - Sense 1] A cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade.
—	VELOUTES	—	[n. -S] · a type of sauce
—	YAKITORI	S	[n. -S] [Wiktionary - Sense 1] A Japanese shish kebab-type dish made with small pieces of chicken or other ingredients cooked on skewers, often marinated in soy sauce or seasoned with salt.
—	BECHAMELS	—	[n. -S] · a white sauce
—	BOLOGNESE	—	[a. ] [Wiktionary - Sense 1] An Italian sauce made from ground meat and tomato, originating in Bologna.
—	CARBONARA	S	[n. -S] [Wiktionary - Sense 1] A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.
—	CRANBERRY	—	[n. -RIES] · © a red, acid berry, much used for making sauce, etc~.; also, the plant producing it «several species of Vaccinum~ or Oxycoccus~.» The high cranberry or cranberry tree is a species of Viburnum «V. Opulus~», and the other is sometimes called low cranberry or marsh cranberry to distinguish it
—	DRYSALTER	SY	[n. -S] · © a dealer in salted or dried meats, pickles, sauces, etc~., and in the materials used in pickling, salting, and preserving various kinds of food Hence drysalters usually sell a number of saline substances and miscellaneous drugs
—	ENCHILADA	S	[n. -S] [Wiktionary - Sense 1] A Mexican dish made by wrapping a filling in a tortilla, then baking in a sauce.
—	ESCALLOPS	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	FRICASSEE	DS	[v. -SEED, -SEEING, -SEES] · stewed meat, esp~ chicken or veal, and vegetables, served in a thick white sauce
—	GALANTINE	S	[n. -S] [Wiktionary - Sense 1] A spiced, thickened sauce served with fish or poultry.
—	MARINARAS	—	[n. -S] [Wiktionary - Sense 1] Prepared with tomatoes, or in a tomato sauce.
—	MARINATED	—	[v. -NATED, -NATING, -NATES] [Wiktionary - Sense 2] Infused with sauce.
—	OVERSAUCE	DS	[v. -SAUCED, -SAUCING, -SAUCES] [Wiktionary - Sense 1] To cover (food) with too much sauce.
—	PASTITSIO	S	[n. -SIOS] · a Greek dish consisting of minced meat and macaroni topped with béchamel sauce / ----- { pastitsio pastitso § pastitsios pastitsos }
—	PASTITSOS	—	[n. -TSOS] · a Greek dish of ground meat, pasta, white sauce, and cheese / ----- { pastitsio pastitso § pastitsios pastitsos }
—	PIZZAIOLA	S	† Prepared with an Italian~ sauce made from tomato and oregano. [a.]
—	PIZZAIOLE	—	† Prepared with an Italian~ sauce made from tomato and oregano. [a.]
—	PRIMAVERA	S	[n. -S] [Wiktionary - Sense 1] Describing a light vegetable sauce, especially one served with pasta.
—	RAVIGOTES	—	[n. -S] [Wiktionary - Sense 1] A lightly acidic sauce in French cuisine, based on a vegetable or meat broth strongly seasoned with herbs.
—	RAVIGOTTE	S	[n. -S] · a cold French sauce or dressing for salad containing mixed chopped herbs such as tarragon and chives / ----- { ravigote ravigotte § ravigotes ravigottes }
—	REMOLADES	—	[n. -S] · a piquant sauce / ----- { remolade remoulade § remolades remoulades }
—	REMOULADE	S	[n. -S] · (cookery) a mayonnaise sauce flavoured with herbs, mustard, pickles, anchovies, and capers, and served with salads, cold meat, and fish / ----- { remolade remoulade § remolades remoulades }
—	SALPICONS	—	[n. -S] [Wiktionary - Sense 1] A type of stuffing of cooked, diced ingredients with a sauce, used especially for veal
—	SAUCEBOAT	S	[n. -S] · a boat-shaped dish with a wide lip used for serving gravy and other sauces
—	SAUCELESS	—	[a. ] [Wiktionary - Sense 1] Without sauce (condiment for food).
E	SCALLOPED	—	[v. -ED, -ING°, -S] [Wiktionary - Sense 3] Cooked gratin; baked in a typical type of sauce, usually with cheese, as a casserole, e.g. scalloped potatoes; scalloped corn
—	SCOLLOPED	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SKORDALIA	S	[n. -S] [Wiktionary - Sense 1] A thick garlic sauce used in Greek cuisine
—	ACETABULAR	—	[a.] [Wiktionary - Sense 1] Cup-shaped; saucer-shaped.
—	AVGOLEMONO	S	[n. -NOS] [Wiktionary - Sense 1] Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
—	BLANQUETTE	S	[n. -S] [Wiktionary - Sense 1] A white meat stew in which neither the meat nor the sauce is browned.
—	CARBONARAS	—	[n. -S] [Wiktionary - Sense 1] A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.
—	DRYSALTERS	—	[n. -S] · © a dealer in salted or dried meats, pickles, sauces, etc~., and in the materials used in pickling, salting, and preserving various kinds of food Hence drysalters usually sell a number of saline substances and miscellaneous drugs
—	EMULSIFIER	S	[n. -S] · an agent that forms or preserves an emulsion, esp~ any food additive, such as lecithin, that prevents separation of sauces or other processed foods
—	ENCHILADAS	—	[n. -S] [Wiktionary - Sense 1] A Mexican dish made by wrapping a filling in a tortilla, then baking in a sauce.
—	ESCALLOPED	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	FRICANDEAU	S	[n. -S] [Wiktionary - Sense 1] Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.
—	FRICASSEED	—	[v. -SEED, -SEEING, -SEES] · stewed meat, esp~ chicken or veal, and vegetables, served in a thick white sauce
—	FRICASSEES	—	[v. -SEED, -SEEING, -SEES] · stewed meat, esp~ chicken or veal, and vegetables, served in a thick white sauce
—	KETCHUPIER	—	[a. -PIER, -PIEST] · KETCHUP, a spicy tomato sauce
—	MAYONNAISE	S	[n. -S] · © a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce
—	OVERSAUCED	—	[v. -SAUCED, -SAUCING, -SAUCES] [Wiktionary - Sense 1] To cover (food) with too much sauce.
—	OVERSAUCES	—	[v. -SAUCED, -SAUCING, -SAUCES] [Wiktionary - Sense 1] To cover (food) with too much sauce.
—	PANZEROTTO	—	[n.] A type of large ravioli made from pizza dough.
—	PARMIGIANA	—	[a.] [Wiktionary - Sense 1] Cooked or served with Parmesan cheese and tomato sauce.
—	PASTITSIOS	—	[n. -SIOS] · a Greek dish consisting of minced meat and macaroni topped with béchamel sauce / ----- { pastitsio pastitso § pastitsios pastitsos }
—	PIZZAIOLAS	—	† Prepared with an Italian~ sauce made from tomato and oregano. [a.]
—	PRIMAVERAS	—	[n. -S] [Wiktionary - Sense 1] Describing a light vegetable sauce, especially one served with pasta.
—	PUTTANESCA	—	[a.] [Wiktionary - Sense 1] A cooking sauce made from tomato flavoured with garlic, anchovies, capers and olives, created in Naples.
—	RAVIGOTTES	—	[n. -S] · a cold French sauce or dressing for salad containing mixed chopped herbs such as tarragon and chives / ----- { ravigote ravigotte § ravigotes ravigottes }
—	REMOULADES	—	[n. -S] · (cookery) a mayonnaise sauce flavoured with herbs, mustard, pickles, anchovies, and capers, and served with salads, cold meat, and fish / ----- { remolade remoulade § remolades remoulades }
—	SAUCEBOATS	—	[n. -S] · a boat-shaped dish with a wide lip used for serving gravy and other sauces
—	SAUCERLIKE	—	[a.] [Wiktionary - Sense 1] Resembling a saucer.
E	SCALLOPING	S	[n. -S] · SCALLOP, to bake in a sauce topped with bread crumbs (=scallopings) / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SCOLLOPING	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	SCUTELLATE	D	[a.] [Wiktionary - Sense 1] saucer-shaped
—	STROGANOFF	S	[n. -S] A dish of sautéed pieces of beef (or a substitute) served in a sauce with…
—	TETRAZZINI	—	[a.] [Wiktionary - Sense 1] An American dish usually including a non-red meat and a white sauce over spaghetti or some similar pasta.
—	TORTELLINI	S	[n. -S] [Wiktionary - Sense 1] A kind of small, ring-shaped pasta, stuffed with meat, cheese, etc; and eaten with a sauce or in a soup.
—	BOURGUIGNON	—	[a.] · a sauce made with red wine, onions, and seasoning / ----- { bourguignon bourguignonne }
—	CRANBERRIES	—	[n. -RIES] · © a red, acid berry, much used for making sauce, etc~.; also, the plant producing it «several species of Vaccinum~ or Oxycoccus~.» The high cranberry or cranberry tree is a species of Viburnum «V. Opulus~», and the other is sometimes called low cranberry or marsh cranberry to distinguish it
—	EMULSIFIERS	—	[n. -S] · an agent that forms or preserves an emulsion, esp~ any food additive, such as lecithin, that prevents separation of sauces or other processed foods
—	ESCALLOPING	—	[v. -ED, -ING, -S] · to scallop «to bake in a sauce topped with bread crumbs» / ----- { escallop escalop escalope scallop scollop § escallops escalopes escalops scallops scollops § escallop escalloped escalloping escallops escalop escaloped escaloping escalops scallop scalloped scalloping scallops scollop scolloped scolloping scollops § escalloped escaloped scalloped }
—	HOLLANDAISE	S	[n. -S] [Wiktionary - Sense 1] Hollandaise sauce.
—	KETCHUPIEST	—	[a. -PIER, -PIEST] · KETCHUP, a spicy tomato sauce
—	MAYONNAISES	—	[n. -S] · © a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce
—	OVERSAUCING	—	[v. -SAUCED, -SAUCING, -SAUCES] [Wiktionary - Sense 1] To cover (food) with too much sauce.
—	PAPPARDELLE	S	[n. -S] [Wiktionary - Sense 1] A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).
—	SCALLOPINGS	—	[n. -S] · SCALLOP, to bake in a sauce topped with bread crumbs (=scallopings)
—	VINAIGRETTE	S	[n. -S] [Wiktionary - Sense 1] A sauce, made of an acidic liquid such as vinegar or lemon juice; oil; and other ingredients, used as a salad dressing, or as a marinade for cold meats.
—	FRICASSEEING	—	[v. -SEED, -SEEING, -SEES] · stewed meat, esp~ chicken or veal, and vegetables, served in a thick white sauce
—	HOLLANDAISES	—	[n. -S] [Wiktionary - Sense 1] Hollandaise sauce.
—	VINAIGRETTES	—	[n. -S] [Wiktionary - Sense 1] A sauce, made of an acidic liquid such as vinegar or lemon juice; oil; and other ingredients, used as a salad dressing, or as a marinade for cold meats.

193 entries