Found 73 results.
Peppery sauce in French cuisine
Dried berry, used like a peppercorn
Tapases
appetizer or snack in Spanish cuisine
Sauce with shallot, peppercorn, white wine, and demi-glace
Elassic French sauce
One of five "mother sauces" described by Auguste Escoffier
Liquid, creaming or semi-solid food served on or used in preparing other foods
Mild sauce used in Chinese-American cuisine
Tarejp-ro
Dipping sauce in Japanese cuisine
basic tomato-based sauce derived from Italian cuisine
Classic French sauce
Fruit of tropical vine, dried and used as spice
French sauce with velouté and fish stock
Brown sauce by Kraft Heinz
19th-century condiment similar to Worcestershire sauce
French sauce with olive oil, tomato, basil, and lemon
company
French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins
peppery sauce in French cuisine
Sauce made with butter, egg yolk, vinegar, and herbs
sauce or puree made from apples
Sauce made through fermentation of fish
Salsaes
Mexican tomato-based sauce, also general Spanish term for any sauce
Condiment prepared with chili peppers
Sauce with tomato, meats, tarragon, and acid
Seasoning sauce
Culinary traditions of Uruguay
Spicy Spanish sauce
French sauce of velouté with herbs
French sauce with onion, leek, and celery in velouté
French sauce with Béchamel and crayfish
brand of Louisiana hot sauce
condiment served with food in the UK and Ireland
British sauce made with tamarind
South African sauce, made with onion, garlic, ginger, chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine; does not involve monkeys in any way, despite the name
caramelized sugar, deglazed with vinegar
French sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole sauce
Sweetened aromatic soy sauce, originally from Indonesia
sauce
Koikuchi shoyujp-ro
Dark soy sauce
tomato sauce with herbs
White wine and herb sauce used with Chateaubriand steak
French sauce with lobster and cayenne
Sauce made of clarified butter
Sauce of Béarnaise enriched with glace de viande
Sauce made of clarified butter
French sauce with Béchamel and onion
Cold egg sauce in French cuisine
Chinese sauce with fermented black beans and garlic
thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat
brown sauce for seasoning of steaks
Sauce with béchamel, egg, and sherry
condiment
Chili pepper-based condiment
Nam chimth
Thai dipping sauce
Paidakiael
Greek dish of grilled lamb chops
food spice
spice mixture used in drink recipes
Bordeaux winery
Castle in France
Japanese meals based on a rice bowl
Satayid
Indonesian skewered and grilled meat
dish of prawns
Tươngvi
Vietnamese fermented bean paste
Tianmianjiangzh-ro
Chinese sauce in the form of a thick brown paste
spicy Italian sauce for pasta or seafood
Catalan sauce of tomatoes, garlic, and nuts
Usukuchi shoyujp-ro
Light-colored and flavored soy sauce
French sauce
French sauce to accompany duck à l'orange.
sauce or relish made from cranberries