Online Google Dictionary

sauce 中文解釋 wordnet sense Collocation Usage
Verb
/sôs/,
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sauces, plural;
  1. Provide a sauce for (something); season with a sauce

  2. Make more interesting and exciting

  3. Be rude or impudent to (someone)

Noun
  1. Thick liquid served with food, usually savory dishes, to add moistness and flavor
    • - tomato sauce
    • - the cubes can be added to soups and sauces
  2. Stewed fruit, esp. apples, eaten as dessert or used as a garnish

  3. Alcoholic drink
    • - she's been on the sauce for years
  4. Impertinence


  1. behave saucily or impudently towards
  2. flavorful relish or dressing or topping served as an accompaniment to food
  3. dress (food) with a relish
  4. add zest or flavor to, make more interesting; "sauce the roast"
  5. The Sauce is the first solo release of Eddie Spaghetti of the American rock and roll band The Supersuckers. It is a collection of country drinking songs released in 2003 on Mid-Fi Records.
  6. The Sauce is a daily live interactive show that aired on the music network Fuse. It was hosted by Steve Smith and Jared Cotter and aired weekdays at 6PM EST/3PM PST and premiered on April 2, 2007 and ended on May 22, 2008.
  7. A liquid (often thickened) condiment or accompaniment to food; cheek, impertinence; booze, alcohol; anabolic steroids; Vegetables; to add sauce to something; to act in a cheeky manner
  8. (SAUCES) A sauce is any combination of liquid and fresh or dry ingredients used to enhance the flavor of meat, poultry, fish, vegetables or other foods. ...
  9. (2. Sauces) Dessert sauces have a slightly thicker consistency and will cling to a spoon if not warmed. They are soft and can be stirred. Once warmed, a dessert sauce will be able to be poured. ...
  10. (Sauces) Eggs are a time-honored thickener for sauces, but they fill more than that primary function. Eggs enrich flavor, add color and increase nutritive value. Milk or cream sauces thickened with eggs are used to bind casseroles and meat loaves. ...
  11. (sauces) At the time occasionally served poured over the dish, but more often served separately in small bowls. Sauces were referred to by their first names (as Cameline rather than as Cameline Sauce).
  12. Sauces are food preparations with a fluid consistency, often with nutritional richness and a relatively pronounced taste, that are used to complement other foods. ...
  13. (saucing) Applying a pre-cutting solution or sauce to tobacco; the solution is composed of a variety of ingredients, such as sugar and aromatic substances. Also known as casing.
  14. A thickened and flavored liquid that is created to enhance the flavor of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were going bad.
  15. a liquid that adds flavor and moisture to foods
  16. A liquid or soft mixture served with food to add flavor or enhance the food’s general appeal.
  17. a thickened, flavorful liquid that is used to enhance another dish. A sauce is thickened usually through reduction or the addition of another starch, sometimes in a slurry.
  18. When serving, to place the sauce either over or underneath the entree.
  19. A condiment used on meat that should be applied after the meat is done, since most sauces contain sugar and can burn. Sauces can also be used for basting when smoking meats at a low temperature to add flavor and keep meat moist.
  20. In cooking, a sauce is liquid or sometimes 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 another dish. Sauce is a French word taken from the Latin salsus, meaning salted. ...
  21. A liquid or semisolid product that is used in preparing other food items.
  22. A thinned material (either oil or water based) used to glaze a portion of the set. Contributor – Cliff Berns
  23. His full first name is Wilfredo, which sounds like Alfredo and that's a type of sauce.
  24. a highly variable acidic liquid preparation containing spices, herbs, and seasonings, often with distinct cultural & regional differences
  25. something, usually liquid, served with or on food to make it taste better