sauce

1. Flavorful relish or dressing or topping served as an accompaniment to food (synset 107845388)
   is a type of: condiment - a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
   subtypes:

   • anchovy sauce - made of white sauce and mashed anchovies
   • hot sauce - a pungent peppery sauce
   • hard sauce - butter and sugar creamed together with brandy or other flavoring and served with rich puddings
   • horseradish sauce, sauce albert - creamy white sauce with horseradish and mustard
   • tartar sauce, tartare sauce - mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
   • wine sauce - white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
   • marchand de vin, mushroom wine sauce - brown sauce with mushrooms and red wine or Madeira
   • bread sauce - creamy white sauce made with bread instead of flour and seasoned with cloves and onion
   • plum sauce - for Chinese dishes: plum preserves and chutney
   • peach sauce - for Chinese dishes: peach preserves and chutney
   • apricot sauce - for Chinese dishes: apricot preserves and chutney
   • pesto - a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
   • ravigote, ravigotte - veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
   • remoulade sauce - a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
   • dressing, salad dressing - savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
   • aioli, aioli sauce, garlic sauce - garlic mayonnaise
   • barbecue sauce - spicy sweet and sour sauce usually based on catsup or chili sauce
   • hollandaise - eggs and butter with lemon juice
   • bearnaise - a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
   • bercy, bercy butter - butter creamed with white wine and shallots and parsley
   • bordelaise - brown sauce with beef marrow and red wine
   • bourguignon, bourguignon sauce, burgundy sauce - reduced red wine with onions and parsley and thyme and butter
   • brown sauce, sauce espagnole - bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
   • espagnole, sauce espagnole - brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
   • brown sauce, chinese brown sauce - a sauce based on soy sauce
   • chocolate sauce, chocolate syrup - sauce made with unsweetened chocolate or cocoa and sugar and water
   • cocktail sauce, seafood sauce - usually catsup with horseradish and lemon juice
   • colbert, colbert butter - butter creamed with parsley and tarragon and beef extract
   • bechamel, bechamel sauce, white sauce - milk thickened with a butter and flour roux
   • demi-glaze, demiglace - sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
   • gravy - a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
   • pasta sauce, spaghetti sauce - any of numerous sauces for spaghetti or other kinds of pasta
   • mole - spicy sauce often containing chocolate
   • hunter's sauce, sauce chausseur - brown sauce and tomato puree with onions and mushrooms and dry white wine
   • mushroom sauce - brown sauce and sauteed mushrooms
   • mustard sauce - sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
   • nantua, shrimp sauce - white sauce with whipping cream and shrimp butter
   • hungarian sauce, paprika sauce - veloute sauce with sauteed chopped onion and paprika and cream
   • pepper sauce, poivrade - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
   • smitane - veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
   • soubise, white onion sauce - veloute sauce with sauteed chopped onions and whipping cream
   • brown onion sauce, lyonnaise sauce - brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
   • veloute - white sauce made with stock instead of milk
   • allemande, allemande sauce - egg-thickened veloute
   • caper sauce - allemande sauce with capers
   • poulette - allemande sauce with chopped parsley
   • curry sauce - allemande sauce with curry powder and coconut milk instead of stock
   • worcester sauce, worcestershire, worcestershire sauce - a savory sauce of vinegar and soy sauce and spices
   • snail butter - for preparing snails: butter seasoned with shallots and garlic and parsley
   • newburg sauce - lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
   is a part of: dish - a particular item of prepared food

1. Behave saucily or impudently towards (synset 202524622)
   is a type of: act, behave, do - behave in a certain manner; show a certain behavior; conduct or comport oneself
2. Dress (food) with a relish (synset 201367060)
   referred to in: cookery, cooking, preparation - the act of preparing something (as food) by the application of heat
   is a type of: flavor, flavour, season - lend flavor to
3. Add zest or flavor to, make more interesting (synset 200536924)
   "sauce the roast"
   is a type of: alter, change, modify - cause to change; make different; cause a transformation

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