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Sauces

sauce

1. A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. Poignant sauce. High sauces and rich spices fetched from the Indies. (Sir S. Baker)

2. Any garden vegetables eaten with meat. Roots, herbs, vine fruits, and salad flowers . . . They dish up various ways, and find them very delicious sauce to their meats, both roasted and boiled, fresh and salt. (Beverly)

3. Stewed or preserved fruit eaten with other food as a relish; as, apple sauce, cranberry sauce, etc. Stewed apple sauce.

4. Sauciness; impertinence. To serve one the same sauce, to retaliate in the same kind.

Origin: F, fr. OF. Sausse, LL. Salsa, properly, salt pickle, fr. L. Salsus salted, salt, p.p. Of salire to salt, fr. Sal salt. See Salt, and cf. Saucer, Souse pickle, Souse to plunge.


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Re: Fitness and Diet

... garnished with sliced green mangoes and tomatoes, chopped onions, sometimes bagoong or tagilo is added on it (these are naturally processed sauces) and it's eaten with fried fish and rice. It's also good with grilled or fried eggplants. Well, it's absolutely delicious. That one is really ...

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by mcar
Mon May 18, 2009 5:00 am
 
Forum: Human Biology
Topic: Fitness and Diet
Replies: 14
Views: 23288

Wait just a second...yeah...sounds like celiac disease

... have any product that contains even trace amounts of wheat. This is a big problem because there are trace amounts of wheat in many products. Even sauces like ketchup, soy sauce, and cocktail sauce are big issues because they usually contain starch (wheat product) as a stabilizer or they contain ...

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by ladykat324
Wed Nov 14, 2007 10:10 am
 
Forum: Physiology
Topic: Stomach bloating and weight gain
Replies: 453
Views: 2740212

taxonomic classifications

yup can referance web sauces been to libaray with no joy :S

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by phoenix_chinchillas
Sat Nov 04, 2006 10:14 am
 
Forum: Ecology
Topic: taxonomic classifications
Replies: 2
Views: 2153

The Fiber Disease

... are rehydrated before consuming. Examples are pasta, legumes, potato- powder for puree, dried milk, instant products (coffee, chocolate, cocoa, sauces), puddings and other desserts. The rehydration is possibly combined with dissolution, swelling or gelling after sufficient mixing, homogenisation, ...

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by Nadas Moksha
Sun Oct 22, 2006 4:05 pm
 
Forum: Human Biology
Topic: The Fiber Disease
Replies: 7403
Views: 5585663

Sweet taste and smell

... for white wine to be served chilled. Another important effect of temperature on meals is its influence on the viscosity of starch-thickened sauces, which drops at higher temperatures because starches react to heat. The texture of food is very important to people. A meal covered in a cold, ...

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by kiekyon
Tue Apr 04, 2006 7:05 am
 
Forum: Physiology
Topic: Sweet taste and smell
Replies: 7
Views: 6259


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