Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
Perigoudine sauce is made by sweting onion in butter, add port and wine and reduce, veal stock reduce to get sauce consistency and finish it with shaved truffle. This sauce is traditional French and goes well with rich pastries or boeuf en croute. Chef Kurt MALTA
you mean tainted sauce, its sauce somebody has ejaculated into.
Yes it will.
noooo...
The term can be used in a number of different ways - Thin slices would mean cutting slices which are around 2 to 4 mm thick. Thin sauce would mean that it is very runny in consistency. It could also mean adding water or similar liquid to a thick sauce to reduce its thickness.
a fully reduce veal sauce and heavy cream at the end
Sauce
A sauce made from pickled chilies, and vinegar.
Tomato sauce is cooked to allow the liquid in the tomatoes to reduce which creates the sauce or paste. Tomato ketchup is cooked tomatoes with added ingredients such as vinegar, sugar, salt, and other spices.
Simple... hot sauce. ("salsa"-sauce and "picante'- hot
Add more of every other ingredient