A bread sauce is a warm or cold sauce thickened with bread. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch. ... Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. ...

The traditional British bread sauce is made with milk, butter and bread crumbs, flavoured with onion, salt, clove, pepper and bay leaf, and typically accompanies roast turkey at Christmas. A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and in soups. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... In chemistry, salt is a general term used for ionic compounds composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves are the aromatic dried flower buds of a tree (Syzygium aromaticum, sometimes included in the genus Eugenia) in the family Myrtaceae. ... Compact orange pepper plants in the genus Capsicum. ... bay leaves The designation bay leaf (plural bay leaves) is shared by: Mediterranean bay leaf The leaf of the bay laurel or true laurel, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. ... Christmas (literally, the Mass of Christ) is a holiday in the Christian calendar, usually observed on December 25, which celebrates the birth of Jesus. ...

The Italian salsa verde (see Green Sauce) contains parsley, vinegar, capers, garlic, anchovies and sometimes mustard. The bread is soaked in vinegar and blended with the other ingredients, which creates an emulsion somewhat similar to vinaigrette. Green Sauce is the name of several rather different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German grüne Soße or Frankfurter Grie Soß. History The basic recipe is probably from the Near East, and is at least 2000 years old. ... Species Parsley (Petroselinum crispum)is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ... Vinegar (from Old French vinaigre sour wine) is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. ... Binomial name Capparis spinosa Linnaeus, 1753 A Caper (Capparis spinosa) is a shrub from the Mediterranean region. ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... The anchovies are a family (Engraulidae) of small but common fish. ... Wild Mustard (Brassica campestris) The mustards are several species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ... Emulsion An emulsion is a mixture of two immiscible substances. ... The word vinaigrette (from the French language) can refer to: An emulsion of vinegar (or sometimes lemon juice) and vegetable oil, often flavored with herbs, spices, and other ingredients. ...