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AllRefer.com - sauce (Food And Cooking) - Encyclopedia |
 | | Sauces may be classed as hot and cold; and divided again, the hot as white and brown, the cold as the mayonnaise type and the type used for coating cold foods and often containing gelatin. |
 | | Commercial sauces, which are finely blended extracts of various fruits and vegetables with vinegar and condiments, include Worcestershire sauce, Leicester sauce, chili sauce, creole sauce, soy sauce, Tabasco, and catsup. |
 | | Sauces for puddings and desserts include syrup, custard, fruit, and creamed sauces (hard sauce and wine and brandy sauce). |
| reference.allrefer.com /encyclopedia/S/sauce.html (262 words) |
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