" sauces "

[Noun]  | "sauce" | \ ˈsȯs \

1: a liquid or semisolid food mixture used especially as a topping or ingredient for adding to or enhancing the flavor of a dish

2: stewed fruit eaten with other food or as a dessert

3: something that adds zest, interest, or excitement

Origin: 14th century ;

 Middle English, from Anglo-French, from Latin salsa, feminine of salsus salted, from past participle of sallere to salt, from sal salt {mat|salt|};

[Noun]  | "Al*fre*do sauce" | \ (ˌ)al-ˈfrā-(ˌ)dō- \

1: a rich pasta sauce made with butter, Parmesan cheese, and often cream

Origin: 1966 ;

 After {see: |fettuccine alfredo|fettuccine Alfredo};

[Noun]  | "bé*ar*naise sauce" | \ ˈbā-ər-ˌnāz- \

1: a sauce of egg yolks and butter flavored with shallots, wine, vinegar, and seasonings

Origin: 1869 ;

 French béarnaise, feminine of béarnais of Béarn, France;

[Noun]  | "bé*cha*mel" | \ ˌbā-shə-ˈmel \

1: a creamy white sauce made with milk, flour, and butter and often salt, pepper, and nutmeg

Origin: 1789 ;

 French sauce béchamelle, from Louis de Béchamel †1703 French courtier;

[Noun]  | "bor*de*laise sauce" | \ ˈbȯr-də-ˈlāz- \

1: a sauce consisting of stock thickened with roux and flavored typically with red wine and shallots

Origin: 1902 ;

 French bordelaise, feminine of bordelais of Bordeaux;

[Noun]  | "brown sauce" 

1: a sauce consisting typically of stock thickened with flour browned in fat

Origin: 1723 ;

[Noun]  | "chili sauce" 

1: a spicy sauce usually consisting of chili peppers, vinegar, salt, sugar, and spices and used especially as a condiment and in cooking; also : a milder, sweeter sauce often containing additional ingredients (such as tomato puree or soy sauce)

Origin: 1843 ;

[Noun]  | "cocktail sauce" 

1: a somewhat spicy sauce that consists typically of ketchup or tomato-based chili sauce mixed with horseradish and often lemon juice, Worcestershire sauce, and hot-pepper sauce and that is served especially as a condiment for cold seafood (such as shrimp or oysters)

Origin: 1902 ;

[Noun]  | "hard sauce" 

1: a creamed mixture of butter and powdered sugar often with added cream and flavoring (such as vanilla or rum)

Origin: 1846 ;

[Verb]  | "sauce" | \ ˈsȯs \

1: to cover or serve with a sauce

2: to dress with relish or seasoning

3: to modify the harsh or unpleasant characteristics of

Origin: 15th century ;

[Noun]  | "sauces" 

[Noun]  | "sauce" 

[Verb]  | "sauces"