|1.||any liquid or semiliquid preparation eaten with food to enhance its flavour|
|2.||anything that adds piquancy|
|3.||(US), (Canadian) stewed fruit|
|4.||dialect (US) vegetables eaten with meat|
|5.||informal impudent language or behaviour|
|6.||to prepare (food) with sauce|
|7.||to add zest to|
|8.||to make agreeable or less severe|
|9.||informal to be saucy to|
|[C14: via Old French from Latin salsus salted, from salīre to sprinkle with salt, from sal salt]|
In addition to the idiom beginning with sauce, also see hit the bottle (sauce).
liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the veloute sauce of creamed chicken. Seasoning liquids (soy sauce, hot pepper sauce, fish sauce, Worcestershire sauce) are used both as ingredients in cooking and at table as condiments.
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