sauce-y

sauce-y (comparative more sauce-y, superlative most sauce-y)

1. Alternative form of saucy.
   • 1942 November 13, “Cranberries Add Color and Cheer to Your Meals: This Is Season When They Are at Their Best”, in Chicago Daily Tribune, volume CI, number 272, Chicago, Ill., page 20, column 4:

     Make the most of those bright fall cranberries on the market, for their rich red color and tantalizing flavor will bring lots of cheer to your meals. Use them now as a sauce-y accompaniment for meats and poultry, serve them in puddings and pies or put them into relishes and spreads for winter use.

   • 1953 December 28, Cecily Brownstone, “From New Orleans, A Creole Recipe For Shrimp Jambalaya”, in Daily Independent Journal, 93rd year, number 236, San Rafael, Calif., page 14, column 1:

     This Jambalaya is not a sauce-y dish—it cooks dry—and you need a salad doused in dressing to go with it.

   • 1960 September 15, The Washington Post, 83rd year, number 285, Washington, D.C., page C10:

     A Sauce-y Treat for Sweets

   • 1961 May 11, Hope Star, volume 62, number 178, Hope, Ark., page nine:

     A Sauce-y Chocolate Frosting

   • 1965 March 30, “Menu Magic from the Test Kitchen”, in The Lindsay Daily Post, 70th year, number 68, Lindsay, Ont., page three, column 1:

     A Sauce-y Trick / When cream sauce is called for in a hurry, here’s one you can make in double-quick time.

   • 1973 October 31, Dixon Evening Telegraph, 123rd year, number 155, Dixon, Ill., page 4:

     Apple Surprise is sauce-y

   • 1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, →ISBN, page 68:

     Pour the remaining wine on and continue to cook over high heat until the wine evaporates to a sauce-y consistency and the steak is cooked to desired doneness.

• Cayuse, Causey, Ayscue, causey, cayuse