A sauce made by the addition of stock to a heated and browned mixture of butter and flour.
Gravy.
Any of many brands of bottled sauce based on malt vinegar, fruit and spices.
A pale sauce prepared from a roux with meat fat; a type of béchamel sauce.
Unearned gain.
Sauce used for pasta.
A dark savoury sauce prepared from stock and usually meat juices; brown gravy.
Extra benefit.
Curry sauce.
To make gravy.