Term: demiglace: sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: exarch: a viceroy who governed a large province in the Roman Empire
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: astreus: a genus of fungi belonging to the family Geastraceae
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: spodumene: a pyroxene mineral consisting of lithium aluminum silicate; a source of lithium
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: beaver rat: amphibious rat of Australia and New Guinea
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: genip: round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: brook: a natural stream of water smaller than a river (and often a tributary of a river)
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: branchiostegidae: small family of marine fishes having covered gills
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: card: one of a set of small pieces of stiff paper marked in various ways and used for playing games or for telling fortunes
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: heaume: a large medieval helmet supported on the shoulders
Broader: sauce: flavorful relish or dressing or topping served as an accompaniment to food | Unrelated: par: (golf) the standard number of strokes set for each hole on a golf course, or for the entire course