Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
AdoboAioliAu jusAvgolemonoBalchãoBeurre montéBeurre noirBolognese sauceBordelaise sauceBéarnaise sauceBéchamel sauceCapuliatoChaudfroid sauceChecca sauceCheddar sauceChili sauce and pasteCincinnati chiliCranberry sauceEspagnole sauceFujian red wine chickenHard sauceHollandaise sauceHoney dillJeow bongKasundiKiri hodiManwichMayonnaiseMole (sauce)Mole verdeMornay sauceNeapolitan saucePearàPestoPistouPolonaise (sauce)RagùRedcurrant sauceRomescoSalsa Americana
type
Wikipage disambiguates
AcesurAdoboAioliAjinomotoAlan GeislerAlbert sauceAlbufera sauceAllemande sauceAlliaria petiolataAlmond pressed duckAloo ChopAmatriciana sauceAmoy FoodAnchovy essenceAncient Roman cuisineAndrea NguyenAngolan cuisineApple sauceArab cuisineArabsArchirhodomyrtus beckleriArgentine cuisineAsiago cheeseAsian Home GourmetAu jusAvgolemonoAvocado sauceBacon rollBaek Jong-won's Alley RestaurantBaked beansBaked zitiBakkavörBalchãoBalearic cuisineBanguiBarbecue chickenBarbecue sauceBarracudaBasting (cooking)
Link from a Wikipage to another Wikipage
main ingredient
products
producttype
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
has abstract
Een saus is een eetbare en eni ...... zen, vlees, gevogelte en wild.
@nl
En gastronomia en general, una ...... de ser l'elaboració de salses.
@ca
En gastronomía se denomina sal ...... n del fondo de algunos platos.
@es
En sås, av det franska/engelsk ...... sallad kallas salladsdressing.
@sv
In cooking, a sauce is a liqui ...... ng sauces is called a saucier.
@en
La salsa è una preparazione di ...... organolettiche della vivanda.
@it
Leacht bhlaistithe is ea anlan ...... hollandaise) nó purée glasraí.
@ga
Molhos são uma adição semilíqu ...... s mesmos ingredientes básicos.
@pt
Omáčka (lidově vomáčka či máčk ...... o používaná při jeho přípravě.
@cs
Sauce oder Soße (von französis ...... richten, Salaten und Desserts.
@de
Link from a Wikipage to an external page
Wikipage page ID
page length (characters) of wiki page
Wikipage revision ID
1,011,735,046
Link from a Wikipage to another Wikipage
wikiPageUsesTemplate
subject
hypernym
comment
Een saus is een eetbare en eni ...... zen, vlees, gevogelte en wild.
@nl
En gastronomia en general, una ...... stència, per estabilitat, etc.
@ca
En gastronomía se denomina sal ...... s sensaciones al mismo tiempo.
@es
En sås, av det franska/engelsk ...... s är buljong, sky och matfett.
@sv
In cooking, a sauce is a liqui ...... n cuisines all over the world.
@en
La salsa è una preparazione di ...... organolettiche della vivanda.
@it
Leacht bhlaistithe is ea anlan ...... hollandaise) nó purée glasraí.
@ga
Molhos são uma adição semilíqu ...... s mesmos ingredientes básicos.
@pt
Omáčka (lidově vomáčka či máčk ...... o používaná při jeho přípravě.
@cs
Sauce oder Soße (von französis ...... richten, Salaten und Desserts.
@de
label
Anlann
@ga
Molho
@pt
Omáčka
@cs
Salsa (gastronomia)
@it
Salsa (gastronomía)
@es
Salsa
@ca
Saltsa
@eu
Sauce
@de
Sauce
@en
Sauce
@fr