Sauce for fish
Crossword Clue

  • We have found 40 answers to crossword clue "Sauce for fish"
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AnswerCrossword Clue
SOYSauce for fish
TARTAR... sauce (topping for fish sticks)
BEARNAISESauce for meat or fish
CONDIMENTTartar sauce for fish sticks, e.g.
beurrea seasoned butter sauce (as for fish) flavored with white wine, shallots, and vinegar or lemon juice
ALECFish sauce
TARTARFish sauce
ALECFish sauce.
TARTAREFish sauce
TARTARSauce with fish
NAM... pla (fish sauce)
TARTARFish-and-chips sauce
TARTARSauce with fish sticks
AIOLISauce served with fish
TARTARESauce ..., good with fish.
TARTAREKind of fish sauce.
GARUMFish sauce of ancient Greece.
SOLEFish often prepared with a meuniere sauce
THAICUISINEIt usually includes a fish sauce called nam pla
dopiazaan Indian dish, meat or fish in onion sauce
veloutesmooth white sauce made with meat, poultry, or fish stock
dopiazasDOPIAZA, an Indian dish, meat or fish in onion sauce
TARTARTARTARGETConduct a smear campaign against a bull's-eye covered in fish sauce?
soysalty, fermented sauce much used on fish and other dishes in the Orient, prepared from soybeans
soyssalty, fermented sauce much used on fish and other dishes in the Orient, prepared from soybeans
carpaccioAn Italian hors d'oeuvre consisting of thin slices of raw beef or fish served with a sauce
escalopesdish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs
escalopedish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs
mousselineHollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus
hollandaise(French) a sauce made with butter, egg-yolks, vinegar or white wine, and lemon juice, usually served with fish
mousselinesHollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus
gefilteballs or cakes of seasoned minced fish usually simmered in a fish stock or baked in a tomato sauce
hollandaisesHOLLANDAISE, (French) a sauce made with butter, egg-yolks, vinegar or white wine, and lemon juice, usually served with fish
quenellesdumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce
soufflelight baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients
marinadesa savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it
teriyakidish of grilled slices of beef, chicken, or fish that have been marinated in soy sauce seasoned with sake, ginger, and sugar
adoboa Philippine dish of fish or meat usually marinated in a sauce containing vinegar and garlic, browned in fat, and simmered in the marinade
adobosa Philippine dish of fish or meat usually marinated in a sauce containing vinegar and garlic, browned in fat, and simmered in the marinade
pestosauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish, or meat