Spanish

Terms in Spanish 4361-4370 of 4913

salsa dorada

Brown sauce. A classic brown sauce made from meat stock, flour and vegetables.

salsa espagñola

"Spanish sauce." A classic brown sauce made from brown meat stock, flour and browned vegetables and herbs simmered for 10-12 hours. One of the basic sauces.

salsa holandesa

[Spanish]

Hollandaise sauce. A sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar.

salsamentaría

[Spanish] plural salsamentarías

Delicatessen. Food shop.

salsa Mornay

[Spanish]

Sauce Mornay. A white béchamel sauce beaten with butter, grated Parmesan and Swiss cheese.

salsa verde

[Spanish]

"Green sauce." A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.

Zabaione sauce. A warm, creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.