xốt vang

Mẹ dùng xốt vang để ướp thịt bò.

Definition

1. Noun:
   • Wine sauce: A culinary sauce made using wine as a primary ingredient, often reduced and combined with stock, herbs, butter, or other flavorings. It is a classic element in French and European-inspired cuisine.

Usage Examples

• Noun:
  • Món bò bít tết này được ăn kèm với xốt vang đỏ. (This steak is served with a red wine sauce.)
  • Đầu bếp đang chuẩn bị một loại xốt vang trắng cho món cá. (The chef is preparing a white wine sauce for the fish dish.)

Advanced Usage

• The term is a loanword from French "." In professional culinary contexts, specific types are distinguished by the wine used, such as (red wine sauce) or (white wine sauce).

Variants and Related Words

• Xốt (n): sauce. A general term for sauces.
  • Xốt cà chua rất phổ biến. (Tomato sauce is very common.)

Synonyms

• Wine reduction: A sauce made by simmering wine to concentrate its flavor.
• Pan sauce: A sauce often made in the same pan used for cooking meat, which may include wine.

Related Culinary Terms

• Xốt tiêu: pepper sauce.

  • Bò lúc lắc thường dùng với xốt tiêu. (Shaking beef is often served with pepper sauce.)

• Rượu vang (n): wine. The key ingredient in xốt vang.

  • Rượu vang đỏ thường dùng để ướp thịt. (Red wine is often used for marinating meat.)