In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara,^[1] is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira.^[2][3][4] Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind.^[5][6] The sauce is prepared by cooking the ingredients until the mixture reduces and thickens.^[7] This garnish is served with meat such as veal,^[5] poultry and sometimes eggs.

Gypsy sauce (German: Zigeunersauce)^[8] may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients as à la zingara. Simpler versions of gypsy sauce, including commercial varieties, typically use a lesser amount of ingredients, such as tomato paste, Hungarian paprika, bell peppers and sometimes onion.