ABSP - Sauces

Sauces

Words

acetum	vinegar > ACETA.
achar	a spicy pickle made primarily from mango, used in Indian cooking.
agrodolce	an Italian sweet-and-sour sauce > AGRODOLCES.
aioli	a garlic-flavoured mayonnaise. [French, f. Prov. ai garlic + oli oil.]
alegar	vinegar made by turning ale sour.
alfredo	cooked with a cheese and egg sauce. No —S.
allspice	a widely used aromatic spice, so named because it combines the flavours of several different spices.
ancho	Chili pepper.
applesauce	1. a relish or dessert made of apples stewed to a pulp and sweetened. 2. (sl.) bunkum, nonsense.
aspic aspis	a clear savoury meat- or fish-jelly used as a glaze or a mould for fish, game, hard-boiled eggs, etc.
assam	(Malay) tamarind as used in cooking.
avgolemono	a soup or sauce made from chicken stock, lemon juice and egg yolks > AVGOLEMONOS.
bearnaise	a rich white sauce flavoured with tarragon.
bechamel	a rich, white sauce, prepared with butter and cream.
bepepper	to sprinkle with pepper.
berbere	a hot-tasting Ethiopian paste of cayenne pepper, garlic etc often used in stews.
bespice	to season with spice, or with some spicy drug.
bhuna	an Indian sauce.
bolognese	a meat and tomato sauce.
botargo bottarga	a relish made from the roe of the grey mullet or tunny > BOTARGOS or BOTARGOES.
browning	a preparation for giving a brown colour to gravy etc.
carbonara	a pasta sauce made with eggs, bacon, cheese and cream.
cardamom cardamon cardamum	a spice consisting of or made from the seed capsules of various Indo-Malayan plants.
cassareep	the juice of the cassava root, made into syrup and used in sauces.
catchup catsup ketchup	a smooth, thick sauce made from tomatoes, mushrooms etc.
cayenne	a very strong pungent red pepper.
cayenned	seasoned with cayenne pepper.
chakalaka	(S. Afr.) a relish of tomatoes, onions and spices.
charoset charoseth haroset haroseth	a condiment of chopped apples, walnuts, and wine.
chaudfroid	a jellied sauce, or a dish, e.g. of chicken, including it.
chermoula	a marinade containing onion, coriander, and parsley, used in N. African cookery.
chili chilli	the (dried) red pod of a Capsicum pepper used in sauces, relishes, etc., and made into a hot cayenne > CHILIS or CHILIES; CHILLIS or CHILLIES. [Sp. chile f. Nahuatl chilli.]
chiltepin	a variety of chilli pepper.
chipotle	dried chilli pepper.
chutney chutnee	a warm or spicy condiment or pickle made in India, compounded of various vegetable substances, sweets, acids, etc.
cinnamic cinnamonic	pertaining to, or obtained from, cinnamon.
cinnamon	the spicy bark of a lauraceous tree of Sri Lanka.
cinnamony	like CINNAMON.
citral	a lemon flavouring.
clove	the flower-bud of the clove-tree, dried as a spice.
condiment	a seasoning e.g. salt or pepper; (verb) to season with a condiment.
curcuma	the plant that yields TURMERIC. [Arabic kurkum].
dilled	flavoured with dill.
dukka+ dukkah	an Egyptian mixture of ground nuts and spices, used as a dip for roast meat.
espagnole	a brown sauce flavoured with tomatoes and sherry.
gari	thinly sliced pickled ginger, often served with sushi.
garlic	to flavour with garlic.
garni	trimmed, garnished.
garum	a thick fish sauce.
ginger	the hot spicy rhizome of the plant Zingiber officinale, used in cookery and medicine and candied as a sweet or preserved in syrup. [Malayalam inchiver].
gravy	the juices exuded from meat while cooking; a sauce made by thickening and seasoning these juices.
gremolata	a colourful, flavorsome garnish, as of chopped parsley, lemon or orange peel etc.
guacamole guachamole	a kind of dip. [Nahuatl ahuacamoli, avocado sauce].
habanero	a hot chilli pepper.
harissa	a hot paste made from chilli pepper, tomatoes, spices and olive oil.
haroset	see CHAROSETH.
haroseth	see CHAROSETH.
herbed	flavoured with herbs.
herby	tasting like herbs; full of herbs > HERBIER, HERBIEST.
hoisin	a Chinese sweet spice reddish-brown sauce.
hollandaise	a sauce made with butter, egg-yolks, vinegar or white wine, and lemon juice, usu. served with fish.
jalapeno	an especially hot type of Capsicum pepper > JALAPENOS.
ketchup	see CATCHUP.
korma qorma	a kind of mild curry.
mace	a spice which is ground from the dried layer immediately within a nutmeg drupe and outside shell and kernel; (verb) to attack with a mace (weapon).
malaguetta	grains of Paradise (also malaguetta pepper).
marinara	a seasoned tomato sauce.
masala	a mixture of ground spices in Indian cookery.
mayo	mayonnaise > MAYOS.
mayonnaise	a thick sauce consisting of yolk of egg beaten up with oil and vinegar and seasoned with salt etc.
mirepoix	a French garnish, made of diced carrots, onions and celery. [From a French general whose cook is said to have created the dish].
miso	a paste, used in flavouring, prepared from soya beans and fermented in brine > MISOS.
mole	a spicy Mexican sauce made from chili and chocolate. (Nahuatl molli, sauce).
mornay	a cream sauce with cheese flavouring. [Perh. f. Philip de Mornay (d. 1623), French Huguenot writer].
mustard	a pungent condiment prepared from the seeds of the mustard plant.
mustardy	like mustard.
neral	the trans-isomer of CITRAL.
nutmeg	the aromatic kernel of an E. Indian tree much used as a seasoning in cookery; (verb) in football, to deceive (an opponent) by kicking the ball through his or her legs.
nutmeggy	full of or tasting like nutmeg.
oversalt	to salt excessively.
oversauce	to sauce excessively.
panada	a thick sauce used to bind quenelles, forcemeats and rissoles.
paprica paprika	a hot spice derived from Hungarian red pepper. Also PAPRICA.
parslied parsleyed	adorned with parsley.
passata	an Italian sauce of pureed tomatoes.
pepper	a pungent aromatic condiment consisting of the dried berries of the pepper plant, ground or whole.
peppercorn	the dried berry of the pepper plant.
peppercorny	containing or tasting like PEPPERCORN.
peppery	tasting of pepper > PEPPERIER, PEPPERIEST.
pesto	an Italian sauce made of basil and cheese > PESTOS.
piccalilli	a mixed-vegetable pickle in a mustard sauce.
piccata	an Italian sauce. No —S.
pickle	a liquid, esp brine or vinegar, in which food is preserved; an article of food preserved in such liquid; (verb) to preserve food by pickling.
pimento pimiento	allspice or Jamaica pepper, the dried unripe fruits of a W. Indian tree.
pimenton	smoked chilli powder.
pistou	(Fr.) a French sauce.
pizzaiola	having a rich sauce made with tomatoes.
ponzu	(Japanese) a type of sauce made from orange juice, sake, soy sauce and red pepper.
qorma	see KORMA.
ragu	in Italian cookery, a meat and tomato sauce.
ravigote ravigotte	vinegar sauce: minced onion, capers, and herbs.
relish	a condiment; (verb) to enjoy the taste of.
remolade remoulade	a piquant sauce.
ristra	a string of dried chili peppers.
rouille	a Provencal sauce. [Fr. rouille, rust].
roux	a thickening made of equal quantities of butter and flour mixed together > ROUX.
sabayon	a sauce of whipped egg yolks, sugar and wine.
sagy	full of sage; seasoned with sage > SAGIER, SAGIEST.
sauce	any dressing poured over food; (verb) to flavour with sauce.
saut	salt.
senvy	mustard.
serrano	a Mexican hot pepper > SERRANOS.
shoyu	a rich soy sauce made from soya beans naturally fermented with wheat or barley.
soubise	a sauce made with onions or onion puree. [From the Prince de Soubise].
souce souse sowce sowse sowsse	to pickle; to marinade.
soy	a dark, salty sauce made from fermented soya beans.
spice	any aromatic and pungent vegetable substance used as a condiment; (verb) to flavour with spice.
spiceless	without spices
spicery	spices in general; a repository of spices.
spicy spicey	spicy > SPICIER, SPICIEST.
sugo	a suace used in Italian cookery.
tamara	a mixture of cinnamon, cloves, coriander etc.
tamari	a concentrated sauce made of soya beans and salt > TAMARIS.
tartare	a mayonnaise dressing.
tikka	denoting a dish of meat or vegetables marinated in yoghurt and spices.
tomalley	the liver of the lobster, which makes a green sauce when cooked. [Carib taumali.]
turmeric	a spice used in Indian cooking.
veloute	a kind of sauce prepared from a white stock of chicken etc. [Fr. veloute, velvety].
vinaigrette vinegarette	a salad dressing of oil and wine vinegar with seasoning.
vinegar	to treat or flavour with vinegar.
vinegary	tasting of vinegar.
wasabi	horse-radish, much used in Japanese cooking as a condiment > WASABIS.

Data Protection Act: In joining the ABSP I accept that personal information relating to Scrabble, including my rating and my photograph, may appear on the ABSP website and in ABSP publications. I accept that the ABSP will not be responsible for use or misuse of personal information.

SCRABBLE® is a registered trademark. All intellectual property rights in and to the game are owned in the U.S.A. by Hasbro Inc., in Canada by Hasbro Canada Inc. and throughout the rest of the world by J.W. Spear & Sons Ltd. of Maidenhead SL6 4UB, England, a subsidiary of Mattel Inc. Mattel and Spear are not affiliated with Hasbro or Hasbro Canada.