Sauces

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

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aïoli; avgolémono; béarnaise sauce; béchamel; bordelaise sauce; brown sauce (bottled); brown sauces; chocolate sauce; chow-chow; Cumberland sauce; espagnole; glace (de viande) and demi glace; gravy; greensauce; hollandaise; mayonnaise; mole; palaver sauce; pesto; portable soup; ragu; ravigote; romesco; rouille; sauces (general); skorthalia; stock; tarator; tartare; travelling sauce; velouté; vinaigrette; white sauce.

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.