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Engelsk ordbok

Info: Dette webstedet er basert på WordNet fra Princeton University.

Engelsk *substantiv*: sauce
1.	sauce (om mat) flavorful relish or dressing or topping served as an accompaniment to food
		Mindre spesifikke uttrykk	condiment
		Mere spesifikke uttrykk	aioli, aioli sauce, allemande, allemande sauce, anchovy sauce, apricot sauce, barbecue sauce, bearnaise, bechamel, bechamel sauce, Bercy, Bercy butter, bordelaise, bourguignon, bourguignon sauce, bread sauce, brown onion sauce, brown sauce, brown sauce, Burgundy sauce, caper sauce, Chinese brown sauce, chocolate sauce, chocolate syrup, cocktail sauce, Colbert, Colbert butter, curry sauce, demi-glaze, demiglace, dressing, Espagnole, garlic sauce, gravy, hard sauce, hollandaise, horseradish sauce, hot sauce, Hungarian sauce, hunter's sauce, Lyonnaise sauce, marchand de vin, mole, mushroom sauce, mushroom wine sauce, mustard sauce, Nantua, Newburg sauce, paprika sauce, pasta sauce, peach sauce, pepper sauce, pesto, plum sauce, Poivrade, poulette, ravigote, ravigotte, remoulade sauce, salad dressing, sauce Albert, sauce chausseur, sauce Espagnole, sauce Espagnole, seafood sauce, shrimp sauce, Smitane, snail butter, Soubise, spaghetti sauce, tartar sauce, tartare sauce, veloute, white onion sauce, white sauce, wine sauce, Worcester sauce, Worcestershire, Worcestershire sauce
		Omfatter disse overordnede uttrykkene	dish

Engelsk *verb*: sauce
1.	sauce (om adferd) behave saucily or impudently towards
		Anvendelsesmønster	Somebody ----s somebody
		Mindre spesifikke uttrykk	act, behave, do

2.	sauce (om relasjon) dress (food) with a relish
		Anvendelsesmønster	Somebody ----s something
		Mindre spesifikke uttrykk	flavor, flavour, season
		Overordnet kategori	cookery, cooking, preparation

3.	sauce (om endring) add zest or flavor to, make more interesting
		Eksempler med tilsvarende betydning	Sauce the roast.
		Anvendelsesmønster	Somebody ----s something
		Mindre spesifikke uttrykk	alter, change, modify

Basert på WordNet 3.0 copyright © Princeton University.
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