Cook the sauce on a low-medium heat, while stirring occasionally for 15-20 minutes, or until the sauce seems set.
Whisk in the flour and reduce to sauce consistency, skimming occasionally and adding more stock as necessary.
Continue to cook until the sauce has reduced by three quarters.
The chunks should be nearly covered by the sauce; add more hot water if necessary.
To serve, thickly slice the beef and serve with the spiced ratatouille and sauce.
It adds piquancy to conversation, as a mushroom does to a sauce.
What's sauce for the goose is sauce for the gander: take that in your thought too.
Place the cucumbers carefully on a platter and pour the sauce around them.
The sauce to use depends on the dessert that it is to accompany.
Plain boil a sole in salt and water and pour the sauce over it (see Turbot la Hollandaise, No. 206).
mid-14c., from Old French sauce, sausse, from Latin salsa "things salted, salt food," noun use of fem. singular or neuter plural of adjective salsus "salted," from past participle of Old Latin sallere "to salt," from sal (genitive salis) "salt" (see salt (n.)).
Meaning "something which adds piquancy to words or actions" is recorded from c.1500; sense of "impertinence" first recorded 1835 (see saucy, and cf. sass). Slang meaning "liquor" first attested 1940.
mid-15c., "to season," from sauce (n.). From 1862 as "to speak impertinently." Related: Sauced; saucing.