saws (noun)

См. также в других словарях:

• apple sauce — I. /æpəl ˈsɔs/ (say apuhl saws) noun 1. apples stewed to soft pulp. –interjection 2. Canadian, US nonsense; rubbish. II. /æpəl ˈsɔs/ (say apuhl saws) noun Colloquial a horse. {rhyming …  

• source — /sɔs / (say saws) noun 1. any thing or place from which something comes, arises, or is obtained; origin. 2. a spring of water from the earth, etc., or the place of issue; a fountain; the beginning or place of origin of a stream or river. 3. a… …  

• Alfredo sauce — /ælfreɪdoʊ ˈsɔs/ (say alfraydoh saws) noun a rich pasta sauce made from cream, butter and parmesan cheese. {named after Italian restaurateur Alfredo di Lello who created the sauce in the 1920s} …  

• barbecue sauce — /babəkju ˈsɔs/ (say bahbuhkyooh saws) noun a highly seasoned sauce somewhat similar to tomato sauce, used especially with barbecued meat, and sometimes used for basting …  

• bearnaise sauce — /ˌbɛəneɪz ˈsɔs/ (say .bairnayz saws) noun a rich sauce, made from egg yolks and butter with lemon juice or vinegar, flavoured with herbs, especially tarragon, and served with meat or fish. Also, sauce béarnaise. {bearnaise from French, from Béarn …  

• bechamel sauce — /ˌbɛʃəmɛl ˈsɔs/ (say .beshuhmel saws) noun a thick white sauce made by stirring hot milk or cream into a mixture of melted butter and flour, sometimes flavoured with bay leaf, nutmeg, etc. Also, sauce béchamel. {French, named after the creator,… …  

• black sauce — /blæk ˈsɔs/ (say blak saws) noun → Worcestershire sauce …  

• bread sauce — /brɛd ˈsɔs/ (say bred saws) noun a sauce made of milk infused with onion, bay leaf and pepper, and strained over breadcrumbs …  

• brown sauce — /braʊn ˈsɔs/ (say brown saws) noun a sauce made from flour browned in fat to which a dark meat stock and various herbs and spices are added …  

• caper sauce — /keɪpə ˈsɔs/ (say kaypuh saws) noun a sauce, usually white sauce, to which capers have been added …  

• chaud-froid sauce — /ˌʃoʊ frwa ˈsɔs/ (say .shoh frwah saws) noun a thick cooked sauce applied as a glossy coating to cold choice meats, fish, game, etc., usually decorated and given a final coating of aspic. {French chaud hot + froid cold + sauce, originally with… …