köken: Inherited from Old French sause, from Vulgar Latin *salsa, nominal use of the feminine of Latin salsus (“salted”), perfect participle of saliō (“to salt”), from sāl.
aile: à toutes les sauces, allonger la sauce, mettre à toutes les sauces, sauce américaine, sauce andalouse, sauce aurore, sauce béchamel, sauce blanche, sauce brune, sauce de soja
köken: From Middle Dutch peeckel, pekele. Etymology uncertain. The word is originally restricted to Dutch, Low German and Frisian. A relation with French piquer, piquant is sometimes supposed. Cognate with Limburgish paekel, West Flemish pekel, Zealandic pekel, Middle Low German pekel, West Frisian pekel.
brine (moisture that drips from salted fish or meat) · brine (water saturated with salt, sometimes enriched with other substances or seasonings, in which meat, fish, olives, etc. are preserved.) · brine tank, pickle jar (vessel where organic substances are preserved with salt water)
çekim: çoğul salmouras
köken: Inherited from Old Galician-Portuguese salmoira, from Late Latin salimuria, from Latin sal + muria.
dressing (sauce, especially a cold one for salads)
çekim: tamlayan dressingu
köken: Etymology tree Proto-Italic *dwizrektos Proto-Indo-European *h₃reǵ- Proto-Indo-European *h₃réǵeti Proto-Italic *dwizregō Vulgar Latin dīrigō Vulgar Latin dīrēctus Proto-Indo-European *-yetider. Vulgar Latin -iāre Vulgar Latin *dīrēctiāre Old French drecierbor. Middle English dressen Proto-Germanic *-ungō Old English -ung Middle English -ynge Middle English dressynge English dressingubor. Polish…
kvass (a type of fermented no- or low-alcohol beverage, made from bread, often flavored with fruit) · leaven · acid
çekim: çoğul кваси́ · tamlayan ква́су
köken: Inherited from Old Ruthenian квасъ (kvas), from Old East Slavic квасъ (kvasŭ), from Proto-Slavic *kvasъ (“leaven, fermented drink”). Cognate with Latin cāseus whence English cheese, and Sanskrit क्वथ् (kvath, “to boil”).