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European sauces: ending in E
Name a sauce used in European cooking that ends with the letter E. Hopdown accepts 114 answers here. Common answers keep your bunny near the surface; rare ones dig deeper. The name (or an accepted spelling of it) ends with E.
Play this topicMost common answers
- MayonnaiseExtremely common
- HollandaiseExtremely common
- MarinaraUncommon
- VelouteUncommon
- Demi-GlaceUncommon
- Marie Rose SauceUncommon
- BechamelUncommon
- Brown SauceUncommon
- ArrabbiataUncommon
- AlfredoUncommon
- Mint SauceUncommon
- Red Wine SauceUncommon
- BologneseUncommon
- BearnaiseUncommon
- Parsley SauceUncommon
Rare answers
- Beurre NoisetteRare
- AgrodolceRare
- Sauce MeunièreRare
- Lingonberry SauceRare
- MousselineRare
- TonnatoRare
- Sauce RobertRare
- Sauce NormandeVery rare
- BrandadeVery rare
- Danish RemouladeVery rare
- Sauce BourguignonneVery rare
- Piquillo Pepper SauceVery rare
- Salsa de CabralesVery rare
- Sauce PaloiseVery rare
- Sauce CharcutièreVery rare
Deep cuts
The answers almost nobody gives.
- Matelote SauceDeep cut
- Poulette SauceDeep cut
Plus 82 more answers you'll have to find yourself.