espagnole
salpicon
demiglace
ravigotte
ravigote
paprika sauce
white onion sauce
Soubise
Hungarian sauce
pepper sauce
Poivrade
velouté
vermouthed
allemande sauce
Wiener schnitzel
schnitzel
fricandeau
wok hei
poulette sauce
butterscotch
slather
saltimbocca
laksa
Smitane
scaloppine
escalope de veau Orloff
chawdron
farofa
saucemaking
hollandaise
suprême sauce
tkemali
masala
beurre blanc
panada
blanc
sautoire
gravy
curry sauce
estouffade
brown stew
satsivi
powder-douce
wine sauce
jorim
braised
mirepoix
slap chip
gastronomy
Worcestershire sauce
caper sauce
veloute
Worcester sauce
Worcestershire
duxelles
kecap manis
scallop
timbale
skordalia
escallop
daughter sauce
Mexican dry soup
dipper
tomato sauce
brown sauce
saucemaker
abgusht
cutlet
scollop
tomato purée
hashmagandy
menudo
soup
puree
cooking base
red-red stew
nam pla
paglia e fieno
roux
broth
braise
muddle
piccata
ashet
sambal
ghee
casserole
saucerful
omphacomel
stock
oritang
stew
harissa
coulis

English words for 'A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.'

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