saucey

See also: sauce-y

English

Adjective

saucey (comparative more saucey, superlative most saucey)

1. Alternative form of saucy.
   • 1963 June 9, Colorado Springs Gazette Telegraph, 92nd year, number 29,338, Colorado Springs, Colo., section F, page 4:

     Dry Mixes Add Saucey Taste To Galley Dishes

   • 1980 March, Marlene Brown, “Smart Cooking for Small Families”, in Better Homes and Gardens, volume 58, number 3, Des Moines, Ia.: Meredith Corporation, →ISSN, page 170, column 1:

     At serving time combine yogurt and the 1 teaspoon lemon or orange peel, if desired. (If not using peel, stir yogurt to saucey consistency.)

   • 1980 March 15, “Area School Menus”, in Lebanon Daily News, 108th year, number 185, Lebanon, Pa.: Lebanon News Publishing Co., page 10, column 2:

     THURSDAY — Hoaie w/lettuce & tomato, saucey baked beans, applesauce, cookie.

   • 1983, Laura Woodworth, editor, The Women’s Sports Foundation’s Cookbook, West Point, N.Y.: Leisure Press, →ISBN, page 90:

     Simmer 20-30 minutes until “saucey” texture.

   • 1985, Kenneth Lo, New Chinese Cooking School, Tucson, Ariz.: HP Books, →ISBN, page 141:

     In China, the scrapings of rice from the bottom of the rice cooking pan are often dried and fried to form a crispy sizzling bed for a saucey mixture of food.

   • 1987, Frances Sheridan Goulart, Staying Young: How to Look Good, Feel Better and Live Longer, Englewood Cliffs, N.J.: Prentice Hall, →ISBN, page 55:

     To use more of the root you raise or buy, make Horseradish Mayo and use it as a saucey, salt-free sour cream substitute: […]

   • 1996, Paul Wesley Rea, Canyon Interludes: Between White Water & Red Rock, Salt Lake City, Ut.: Signature Books, →ISBN, page 224:

     After a spaghetti supper enhanced by a split of chianti, I scrub a saucey pan with local horsetails.

   • 1998, Marlena Spieler, 30 Minute Vegetarian Italian Cookbook, London: Thorsons, HarperCollinsPublishers, →ISBN, page 56:

     Meanwhile, sauté the onion and garlic in the olive oil. When softened, add the tomatoes and cook down until it is a saucey, oniony mixture.

   • 2000, Jamie Oliver, The Return of the Naked Chef, London: Michael Joseph, →ISBN, page 103:

     Continue cooking until you have a lovely ‘saucey’ consistency.

   • 2001, Healthy Cooking: A Commonsense Guide, Sydney, N.S.W.: Murdoch Books, →ISBN, page 192, column 2:

     To get the desired creamy and saucey consistency, you will need to simmer the sauce until reduced.

   • 2004, S.G.B. Tennant, Jr., Wild at the Table: 275 Years of American Game & Fish Recipes, Minocqua, Wis.: Willow Creek Press, →ISBN, page 280:

     Combining meat or fish in a saucey ragout always calculated to make a wonderful cold lunch.

   • 2011, The Realfood Cookbook, London: Duncan Baird Publishers, →ISBN, page 49:

     Leave on a high heat to simmer, uncovered until it reaches a saucey consistency.

   • 2015, Cakes & Desserts: Make Life Simple with More Than 100 Recipes Using 5 Ingredients or Fewer (Just 5 Ingredients), London: Hamlyn, →ISBN, page 135:

     A SAUCEY EXTRA / For melba sauce, to serve as an accompaniment, put 200 g (7 oz) raspberries in a saucepan with the juice of ½ lemon and 2 tablespoons icing sugar, and cook for 2-3 minutes until the raspberries are just tender.