In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.
Sauces may be ready made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A cook who specializes in making sauces is a saucier.
"Sauces are the splendor and the glory of french cooking" ~ Julia Child
Sauces in French cuisine date back to the Middle Ages. There were hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine.
In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (also called grandes sauces). Carême's four mother sauces were:
In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces. They are:
A sauce which is derived from one of the mother sauces is sometimes called a small sauce or secondary sauce. Most sauces commonly used in classical cuisine are small sauces, or derivatives of one of the above mentioned mother sauces. Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make small (derivative) sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère or any cheese one may like, and Espagnole becomes Bordelaise with the addition and reduction of red wine, shallots, and poached beef marrow.
In northern Italy there are popular sauces served with mixed boiled meat such as salsa rossa, a slightly hot tomato sauce; salsa verde, a green sauce based on parsley; and mostarda, syruped fruits flavored with mustard.
Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert.
Another kind of sauce is made from stewed fruit, usually strained to remove skin and fibers and often sweetened. Such sauces, including apple sauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork, ham, or potato pancakes; cranberry sauce with poultry) or served as desserts.
White sauces
Brown sauces
Béchamel family
Emulsified sauces
Butter sauces
Sweet sauces
Sauces made of chopped fresh ingredients
Hot sauces (Chile pepper-tinged sauces)
East Asian sauces
Southeast Asian sauces
af:Sous ar:صلصة bg:Сос ca:Salsa cs:Omáčka da:Sovs de:Sauce es:Salsa (gastronomía) eo:Saŭco fa:سس fr:Sauce ko:소스 (음식) hi:सॉस io:Sauco id:Saus is:Sósa it:Salsa (gastronomia) he:רוטב kk:Соус ku:Çênc lt:Padažas mg:Saosy nl:Saus ja:ソース (調味料) no:Saus pl:Sos pt:Molho qu:Salsa ru:Соус simple:Sauce sl:Omaka fi:Kastike sv:Sås tr:Sos uk:Соус zh:醬
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