Culinary Words For Sauce. Most commonly however liaison refers to a mixture of egg yolks and heavy cream that is used to thicken a sauce. Degree of the density of a sauce.
A flavorful liquid usually thickened which is used to season flavor and enhance other foods. French refers to a list of food items each priced separately. A liquid or semi-liquid substance served with food to add moistness and flavour.
Sauce adjectives are listed in this post.
Bind - to thicken a hot liquid or sauce by stirring in a roux flour cornstarch egg yolks cream or butter. Rotten - This meat smells rotten. This reference page can help answer the question what are some adjectives commonly used for describing SAUCE. A la Florentine.