- wine sauce
- nounwhite or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat• Hypernyms: ↑sauce
Useful english dictionary. 2012.
wine sauce
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herring in wine sauce — vinegar cured herring fillets packed in a sauce made from white wine, vinegar, onions, sugar and spices. Also canned precooked herring fillets, packed in liquid wine sauce or with binding material, thickened sauces, with wine as flavouring. May… … Dictionary of ichthyology
mushroom wine sauce — noun brown sauce with mushrooms and red wine or Madeira • Syn: ↑marchand de vin • Hypernyms: ↑sauce … Useful english dictionary
Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… … Wikipedia
Sauce Bourguignonne — IPA all|sos buʁ.ɡi.ɲɔn, Bourguignonne Sauce is a French sauce with a base of red wine with onions or shallots, a bouquet garni or parsley, thyme and bay leaf, reduced, strained, and mixed with some Sauce espagnole. Just before serving it is… … Wikipedia
Sauce Africaine — IPA all|sos a.fʁi.kɛn is a small brown sauce, derived from Sauce Espagnole IPA all|ɛs.pa.ɲɔl (basic brown sauce), one of the five mother sauces of French cooking. As its name suggests, sauce africaine gets its flavor from African/Creole… … Wikipedia
sauce — [so:s US so:s] n [Date: 1300 1400; : Old French; Origin: Latin salsa, from sallere to add salt to , from sal salt ] 1.) [U and C] a thick cooked liquid that is served with food to give it a particular taste tomato/cheese/wine etc sauce ▪ vanilla… … Dictionary of contemporary English
Sauce Robert — is a brown mustard sauce and one of the small sauces derived from the Classic French Espagnole sauce, one of the mother sauces. [Escoffier, Auguste. The Escoffier Cookbook. Crown Publishers, Inc, New York, 1969. p15.] It is made from chopped… … Wikipedia
Sauce ravigote — classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is based upon velouté, cut with white wine vinegar, though not classically with Dijon mustard as it is universally nowadays, and the cold… … Wikipedia
Sauce Americaine — Sauce Américaine is a recipe from classic French cookery. In the Repertoire Louis Saulnier gives the following recipe:Américaine Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté,… … Wikipedia
sauce di|a|ble — «dee AH bluh», a meat or fish sauce thickened with browned flour and butter and flavored with wine, vinegar, and various spices and herbs. ╂[< French diable devil] … Useful english dictionary
