vinegar sauce
1Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
2Sauce 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… …
3sauce hollandaise — /sōs ol ã dez/ (Fr) or hollandaise sauce /hol ən dāzˈ or holˈən dāz sös/ A sauce made with egg yolks, melted butter and lemon juice or vinegar • • • Main Entry: ↑holland …
4sauce 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] …
5sauce — sauceless, adj. /saws/, n., v., sauced, saucing. n. 1. any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. 2. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food …
6vinegar — vinegarlike, adj. /vin i geuhr/, n. 1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc. 2. Pharm. a solution of a… …
7Sauce — 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… …
8sauce-alone — Jack Jack (j[a^]k), n. [F. Jacques James, L. Jacobus, Gr. ?, Heb. Ya aq[=o]b Jacob; prop., seizing by the heel; hence, a supplanter. Cf. {Jacobite}, {Jockey}.] [1913 Webster] 1. A familiar nickname of, or substitute for, John. [1913 Webster] You… …
9Sauce lyonnaise — Lyonnaise sauce is a compound or small French sauce of white wine, vinegar and onions served with small cuts of meat principally for left overs. Larousse Gastronomique (1961), Crown Publishers ( Translated from the French, Librairie Larousse,… …
10sauce vinaigrette — noun oil and vinegar with mustard and garlic • Syn: ↑French dressing, ↑vinaigrette • Hypernyms: ↑dressing, ↑salad dressing …
