| ลองค้นหาคำในรูปแบบอื่น ๆ เพื่อให้ได้ผลลัพธ์มากขึ้นหรือน้อยลง: -sauce-, *sauce* |
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| | sauce | (ซอส) n. น้ำชูรส, น้ำปรุงรส, น้ำปลา, น้ำจิ้ม, เครื่องชูรส, เครื่องปรุงแต่ง, ซีอิ้ว, ผลไม้ตุ๋น, ผักที่ใช้กินกับเนื้อ, เหล้าแรงสูง. vt. ใส่น้ำชูรส, ใส่เครื่องปรุงแต่ง, Syn. condiment, relish | | sauce pan | กะทะท้องแบนยาวที่มีฝาปิดแลด้ามถือ | | saucer | (ซอ'เซอะ) n. ชามกลมตื้นและเล็ก, ชามรองถ้วย | | applesauce | น้ำแอปเปิล, เหลวไหล, ไร้สาระ | | hard sauce | น้ำซอส, ขนมหวานผสมเนย |
| | | | sauceboat | ชามยาวมีหูจับสำหรับใส่น้ำซอสราดอาหาร |
| | | | จานรองถ้วย | (n) saucer, Syn. จานรองแก้ว, ที่รองถ้วย, Example: แม่ชอบสะสมจานรองถ้วยลายแปลกๆ ไว้จนเต็มตู้, Count Unit: อัน, Thai Definition: ภาชนะรูปแบนๆ สำหรับรองก้นถ้วย | | น้ำจิ้ม | (n) sauce, See also: dip, Syn. น้ำปรุงรส, Example: ที่ร้านลืมให้น้ำจิ้มมา ฉันเลยต้องเดินกลับไปอีกรอบ, Thai Definition: น้ำผสมเครื่องเทศบางอย่าง โดยมากมีรสเปรี้ยวเค็มหวาน | | ซอส | (n) sauce, Example: ปลาซาร์ดีนในซอสมะเขือเทศขายดีเป็นอันดับหนึ่ง, Thai Definition: เครื่องปรุงรส มีลักษณะเหลวหรือค่อนข้างข้น ใช้จิ้มหรือปรุงอาหารเพื่อให้มีรสชาติดีขึ้น, Notes: (อังกฤษ) | | จานรอง | (n) saucer, See also: small dish, Example: อย่าลืมใช้จานรองทุกครั้งที่เสิร์ฟน้ำให้แขก, Count Unit: ใบ, ลูก, Thai Definition: จานที่ใช้สำหรับรองถ้วยหรือรองแก้ว |
| | ฉู่ฉี่ | [chūchī] (n) EN: king of curry cooked with fried fish or pork served with a spicy sauce FR: poisson frit pimenté [ m ] | | จานบิน | [jān bin] (n, exp) EN: flying saucer FR: soucoupe volante [ f ] | | จานรอง | [jānrøng] (n) EN: bottom plate ; saucer ; small dish FR: soucoupe [ f ] | | ไข่ลูกเขย | [khai lūkkhoēi] (n, exp) EN: boiled egg fried in a sweet sauce | | ข้าวราดหน้า | [khāo rāt nā] (xp) EN: rice with meat or vegetables on top FR: riz en sauce [ m ] | | ข้าวราดหน้าไก่ | [khāo rāt nā kai] (xp) EN: chicken in sauce on rice | | ก๋วยเตี๋ยวราดหน้า | [kuaytīo rāt nā] (n, exp) FR: pâtes en sauce [ fpl ] | | กุ้งแช่น้ำปลา | [kung chaē nāmplā] (n, exp) EN: shrimp in fish sauce | | กุ้งผัดกับซอส | [kung phat kap søt] (xp) EN: shrimp in sauce | | หลน | [lon] (n) EN: sauce or condiment to be eaten with vegetables FR: assaisonnement pour crudités [ m ] |
| | | | sauce | (n) flavorful relish or dressing or topping served as an accompaniment to food | | sauce | (v) behave saucily or impudently towards | | sauce | (v) dress (food) with a relish | | sauce | (v) add zest or flavor to, make more interesting | | sauce louis | (n) mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice | | saucepan | (n) a deep pan with a handle; used for stewing or boiling | | saucepot | (n) a cooking pot that has handles on either side and tight fitting lid; used for stewing or boiling | | saucer | (n) a small shallow dish for holding a cup at the table | | saucer-eyed | (adj) having large round wide-open eyes, Syn. round-eyed | | saucer magnolia | (n) large deciduous shrub or small tree having large open rosy to purplish flowers; native to Asia; prized as an ornamental in eastern North America, Syn. Magnolia soulangiana, Chinese magnolia |
| | Sauce | ‖n. [ F. ] (Fine Art) A soft crayon for use in stump drawing or in shading with the stump. [ 1913 Webster ] | | Sauce | n. [ F., fr. OF. sausse, LL. salsa, properly, salt pickle, fr. L. salsus salted, salt, p. p. of salire to salt, fr. sal salt. See Salt, and cf. Saucer, Souse pickle, Souse to plunge. ] 1. A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. “Poignant sauce.” Chaucer. [ 1913 Webster ] High sauces and rich spices fetched from the Indies. Sir S. Baker. [ 1913 Webster ] 2. Any garden vegetables eaten with meat. [ Prov. Eng. & Colloq. U.S. ] Forby. Bartlett. [ 1913 Webster ] Roots, herbs, vine fruits, and salad flowers . . . they dish up various ways, and find them very delicious sauce to their meats, both roasted and boiled, fresh and salt. Beverly. [ 1913 Webster ] 3. Stewed or preserved fruit eaten with other food as a relish; as, apple sauce, cranberry sauce, etc. [ U.S. ] “Stewed apple sauce.” Mrs. Lincoln (Cook Book). [ 1913 Webster ] 4. Sauciness; impertinence. [ Low. ] Haliwell. [ 1913 Webster ]
To serve one the same sauce, to retaliate in the same kind. [ Vulgar ] [ 1913 Webster ]
| | Sauce | v. t. [ Cf. F. saucer. ] [ imp. & p. p. Sauced p. pr. & vb. n. Saucing ] 1. To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor. [ 1913 Webster ] 2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate; hence, to cover, mingle, or dress, as if with sauce; to make an application to. [ R. ] [ 1913 Webster ] Earth, yield me roots;
Who seeks for better of thee, sauce his palate
With thy most operant poison! Shak. [ 1913 Webster ] 3. To make poignant; to give zest, flavor or interest to; to set off; to vary and render attractive. [ 1913 Webster ] Then fell she to sauce her desires with threatenings. Sir P. Sidney. [ 1913 Webster ] Thou sayest his meat was sauced with thy upbraidings. Shak. [ 1913 Webster ] 4. To treat with bitter, pert, or tart language; to be impudent or saucy to. [ Colloq. or Low ] [ 1913 Webster ] I'll sauce her with bitter words. Shak. [ 1913 Webster ] | | Sauce-alone | n. [ Etymol. uncertain. ] (Bot.) Jack-by-the-hedge. See under Jack. [ 1913 Webster ] | | Sauce aux hatelets | { it>or ‖. [ F. hâtelet skewer. ] A sauce (such as egg and bread crumbs) used for covering bits of meat, small birds, or fish, strung on skewers for frying. [ Webster 1913 Suppl. ] Variants: Atelets sauce | | Saucebox | n. [ See Sauce, and Saucy. ] A saucy, impudent person; especially, a pert child. [ 1913 Webster ] Saucebox, go, meddle with your lady's fan,
And prate not here! A. Brewer. [ 1913 Webster ] | | Saucepan | n. A small pan with a handle, in which sauce is prepared over a fire; a stewpan. [ 1913 Webster ] | | Saucer | n. [ F. saucière, from sauce. See Sauce. ] 1. A small pan or vessel in which sauce was set on a table. [ Obs. ] Bacon. [ 1913 Webster ] 2. A small dish, commonly deeper than a plate, in which a cup is set at table. [ 1913 Webster ] 3. Something resembling a saucer in shape. Specifically: (a) A flat, shallow caisson for raising sunken ships. (b) A shallow socket for the pivot of a capstan. [ 1913 Webster ] [ 1913 Webster ] | | Sauce veloute | { ‖n., or . [ F. velouté, lit., velvety. ] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining. [ Webster 1913 Suppl. ] Variants: Veloute |
| | | | ソース | [so-su] (n) (1) sauce (esp. Worcestershire sauce); (2) source; (P) #2,926 [Add to Longdo] | | 紫 | [むらさき, murasaki] (n) (1) purple; violet; (2) (uk) Lithospermum erythrorhizon (species of gromwell); (3) (See 醤油) type of soy sauce; (P) #3,789 [Add to Longdo] | | ルー | [ru-] (n) (1) roux (mixture of butter and flour used to make sauces) (fre #5,026 [Add to Longdo] | | 鍋 | [なべ, nabe] (n, n-suf) saucepan; pot; (P) #6,873 [Add to Longdo] | | 円盤 | [えんばん, enban] (n, adj-no) (1) disk; discus; platter; (2) flying saucer; (P) #9,560 [Add to Longdo] | | 汁 | [しる(P);つゆ, shiru (P); tsuyu] (n) (1) juice; sap; (2) soup; broth; (3) (つゆ only) (dipping) sauce; (P) #10,966 [Add to Longdo] | | 醤油(P);しょう油;醬油;正油(iK) | [しょうゆ, shouyu] (n) soy sauce; shoyu; (P) #11,130 [Add to Longdo] | | 詰め;詰 | [つめ;づめ, tsume ; dume] (n, suf) (1) (づめ when a suffix) stuffing; packing; (n) (2) end (esp. the foot of a bridge); (3) lowest-ranking guest at tea ceremony; (4) tea master; (5) endgame (esp. in shogi or used figuratively); (6) (abbr) sweet eel sauce; (7) (arch) middle-aged woman; (n-suf) (8) appointment to a particular workplace; (9) using as the sole ground of judgement (judgment); (10) (after the -masu stem of a verb) continuing; keep doing for period of time #11,142 [Add to Longdo] | | ちり | [chiri] (n) (See ちり鍋) dish of fish (meat, etc.), tofu, vegetables boiled together and served with ponzu dipping sauce #11,275 [Add to Longdo] | | 専科 | [せんか, senka] (n) (1) specialized course; specialised course; (2) something that is specialized for a certain field or application (e.g. a sauce specially made for zaru soba) #16,205 [Add to Longdo] |
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