Glossary S

Sauce Byron refers to a French that is made of red wine with truffles

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Sauce de Soja is the French term for "soy sauce" or soya sauce. Soya sauce or soy sauce is a dark sauce made by fermenting soya beans with koji, Aspergillus sojae molds, salt and water. Soya sauce is used extensively in Asian cooking.

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Sauce Fleurette refers to the French Hollandaise sauce which is combined with a cream (Single cream or Creme Fraiche). It is a simple twist to the butter and yolk Hollandaise sauce that is made by simply whisking cream to Hollandaise sauce.

Sauce à la forestière refers to French mushroom-based cream sauce. à la forestière is French culinary term which means in the style of the forester, referring to dishes with mushrooms, bacon and potatoes.

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Sauce François I refers to a classic French white wine sauce finished with butter and garnished with diced tomatoes and mushroom, particularly buttom mushrooms or any mushroom of choice

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Sauce Gombo refers to Burkina Faso's sticky okra -based stew which is usually served with Tô, a stiff white porridge made of millet, sorghum or maize flour or rice, and eaten with the right hand.

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Sauce Grelette refers to a French cold sauce with a base of whipped cream

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Sauce Gribiche refers to a French sauce made from Mayonnaise with capers, cornichons, hard -boiled or hard-cooked eggs and herbs.

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Sauce Pois refers to Haitian pureed beans that served with rice or polenta. It is made of red, black, white beans or green peas or pigeon peas, scallions, garlic, parsley, thyme and salt to taste. The ingredients are cooked together until tender, half of the cooked beans are pureed and mixed with the whole beans and cook some more until the desired consistency. Sauce Pois is also known as Pois en Sauce. Sauce Pois is pronounced "sos pwa".

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- Sauce Soubise :

Sauce Soubise also called Soubise Sauce refers to a French sauce made of Bechamel sauce and sweated pureed onions.