Sauce
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{{Dablink|For other uses, see [[Sauce (disambiguation)]].}}
In [[cooking]], a '''sauce''' is [[liquid]] or sometimes semi-[[solid]] food served on or used in preparing other [[food]]s. Sauces are not consumed by themselves; they add flavor, moisture, and visual appeal to another dish. ''Sauce'' is a [[French language|French]] word taken from the [[Latin]] ''salsus'', meaning '''salted'''. Sauces need a liquid component, but some sauces (for example, [[salsa (sauce)|salsa]] or [[chutney]]) may contain more solid elements than liquid.
Sauces may be prepared sauces, such as [[soy sauce]], which are usually bought, not made, by the cook; or cooked sauces, such as [[Béchamel sauce]], which are generally made just before serving. Sauces for salads are called [[salad dressing]]. Sauces made by [[deglazing]] a pan are called [[pan sauce]]s.
A person who specializes in making sauces is often referred to as a "[[saucier]]", a French term borrowed for its situational usefulness. Sauces are an essential element in cuisines all over the world. Some famous sauciers include [[Julia Child]], [[Benjamin Christie]], [[Yutake Ishinabe]], and [[François Pierre La Varenne]].
==Sauces in French Cuisine==
Sauces in [[Cuisine of France|French cuisine]] date back to Medieval times. 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 grand sauces). Carême's four mother sauces were:
* [[Allemande sauce|Allemande]], based on white stock, thickened with [[egg (food)|egg]] yolk.
* [[Béchamel sauce|Béchamel]], based on milk, thickened with [[roux]].
* [[Espagnole]], based on brown stock (usually veal), thickened with roux.
* [[Velouté sauce|Velouté]], based on a white stock, thickened with roux.
In the early 20th century, the chef [[Auguste Escoffier]] updated the classification, adding new sauces such as [[Tomato Sauce]], butter sauces and emulsified sauces such as [[Mayonnaise]] and [[Hollandaise]].
Most sauces commonly used in classical cuisine are derivatives of one of the above mentioned mother sauces. Mother sauces are not commonly served as-is, instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of [[gruyere (cheese)|Gruyere]], and Espagnole can be made into Bordelaise by the addition of reduced red wine and poached beef marrow.
==Sauces in other cuisines==
Sauces and [[condiments]] also play an important role in other cuisines:
* [[British cuisine|British]] cooking: [[Gravy]] is a traditional sauce used on roast dinner, which (traditionally) comprises roast [[potato]]es, roast meat, boiled vegetables and optional [[Yorkshire pudding]]s. [[Bread sauce]] is one of the oldest sauces in British cooking, flavored with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread. Apple sauce and mint sauce are also used on meat ([[pork]] and [[Lamb and mutton|lamb]] respectively). [[Salad cream]] is sometimes used on salads. [[Ketchup]] and [[brown sauce]] are used on more fast-food type dishes. Strong English [[Mustard (condiment)|mustard]] (as well as French or American mustard) are also used on various foods, as is [[Worcestershire sauce]]. [[Custard]] is a popular dessert sauce. Some of these sauce traditions have been exported to ex-colonies such as the [[United States|USA]].
* Italian sauces include white sauces such as [[alfredo]] and [[Béchamel sauce|balsamella]] and red sauces such as [[siciliana]], [[pescatore]], [[Neapolitan_sauce|napolitan]], [[pizzaiola]], [[amatriciana]], [[arrabbiata]], [[ragù]], and [[pesto]] sauces mainly based on oil and garlic.
* [[Salsa (sauce)|Salsas]] ("sauces" in [[Spanish language|Spanish]]) such as [[pico de gallo]] (salsa tricolor), [[salsa cocida]], [[salsa verde]], and [[salsa roja]] are a crucial part of Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain [[avocado]]. Mexican cuisine uses a sauce based on chocolate and chillies known as [[Mole (sauce)|Mole]].
* Typical sauces used in [[Japanese cuisine]] are usually based on ''shōyu'' ([[soy sauce]]), ''[[miso]]'' or ''[[dashi]]''. ''[[Ponzu]]'', citrus-flavored soy sauce, and ''[[yakitori]] no tare'', sweetened rich soy sauce, are examples of shoyu-based sauces. [[Miso]]-based sauces include ''gomamiso'', miso with ground sesame, and ''amamiso'', sweetened miso. (Note: in colloquial Japanese, the word "sauce" sometimes refers to [[Worcestershire sauce]] introduced in 19th century and largely arranged to Japanese tastes. [[Tonkatsu]] and [[yakisoba]] sauces are based on this sauce.)
* [[Chinese cuisine]] is known for prepared sauces based on fermented soy beans ([[soy sauce]], [[doubanjiang]], [[hoisin sauce]], [[sweet noodle sauce]]) as well as many others such as [[chili sauce]]s and [[oyster sauce]]. One of the more distinctive (and popular) Chinese sauces is [[sweet and sour sauce]].
* [[Korean cuisine]] uses sauces such as [[doenjang]], [[gochujang]], [[samjang]], and [[soy sauce]].
* Southeast Asian cuisines, such as [[Cuisine of Thailand|Thai]] and [[Cuisine of Vietnam|Vietnamese cuisine]], often use [[fish sauce]], made from fermented fish.
Asian prepared sauces are not thick as they do not contain thickening agents such as flour. The thickening occurs in the last minutes of cooking when thickeners like [[corn starch]] are added.
==Sauce variations==
There are also many sauces based on [[tomato]] (such as tomato [[ketchup]] and [[tomato sauce]]), other [[vegetable]]s and various spices. Although the word 'ketchup' by itself usually refers to tomato ketchup, other vegetables or fruits may be used to prepare ketchups.
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 [[applesauce]] and [[cranberry]] sauce, are often eaten with specific other foods (apple sauce with [[pork]], [[ham (meat)|ham]], or [[potato pancakes]]; cranberry sauce with [[poultry]]) or served as desserts.
==Examples of sauces==
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[[Image:Sauce boat.jpg|thumb|250px|In the European traditions, sauces are often served in a [[sauce boat]].]]
White sauces
* [[Mushroom]] sauce
* [[Mornay sauce]]
* [[Allemande sauce|Sauce Allemande]]
* [[Sauce Americaine|Sauce Américaine]]
* [[Supr%C3%AAme_sauce|Suprême sauce]]
* [[Veloute|Velouté]]
* [[Yoghurt sauce]]
Brown sauces
* [[Bordelaise sauce]]
* [[Bourguignonne sauce]]
* [[Chateaubriand sauce]]
* [[Charcutiere sauce ]]
* [[Demi-glace|Demi glace]] sauce
* [[Romesco sauce]]
* [[Sauce Africaine]]
* [[Sauce au Poivre]]
* [[Sauce Robert]]
* [[Poutine]] Sauce
Béchamel family
* [[Bechamel sauce|Béchamel sauce]]
* [[Mornay sauce]]
Emulsified sauces
* [[Aioli]]
* [[Bearnaise sauce|Béarnaise sauce]]
* [[Duck sauce]]
* [[Hollandaise sauce]]
* [[Mayonnaise]]
* [[Remoulade]]
* [[Tartar sauce]]
* [[Salad cream]]
Butter sauces
* [[Beurre blanc]]
* [[Café de Paris sauce|Café de Paris]]
* [[Satay sauce]] or [[Peanut sauce]]
* [[Meuniere sauce]]
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Sweet sauces
* [[Butterscotch sauce]]
* [[Chocolate sauce|Chocolate]] or [[fudge]] sauce
* [[Custard]]
** [[Crème anglaise]]
* [[Hard sauce]] -- not liquid, but called a sauce nonetheless
* Fruit sauces
** [[Applesauce]]
** [[Blueberry sauce]]
** [[Caramel]] sauce
** [[Cranberry sauce]]
** [[Mango sauce]]
** [[Moambe]] sauce
** [[Plum sauce]]
** [[Strawberry]] sauce
Sauces made of chopped fresh ingredients
*Latin American [[Salsa (sauce)|Salsa cruda]] of various kinds
*Romanian [[Mujdei]]
*[[Onion sauce]]
*[[Salsa verde]]
*[[Pesto]]
*Georgian [[Tkemali]]
*[[Sauce gribiche]]
*[[Sauce vierge]]
Hot sauces (Chile pepper-tinged sauces)
* [[Datil]] Pepper Sauce
* [[Chili sauce]]
* [[Enchilada]] sauce
* [[Tabasco sauce]]
* [[Zhug]]
* [[Fra_diavolo_%28sauce%29|Fra diavolo sauce]]
East Asian sauces
* Prepared sauces
** [[Doubanjiang]]
** [[Sweet noodle sauce]]
** [[Hoisin sauce]]
** [[Oyster sauce]]
** [[Pad Thai sauce]]
** [[Ponzu]]
** [[Sichuan mala]]
** [[Soy sauce]]
** [[Sriracha]]
** [[XO sauce]]
* Cooked sauces
** [[Lobster sauce]]
** [[Sweet and sour sauce]]
** [[Teriyaki]] - a way of cooking in Japan, a branch of sauces in North America.
Southeast Asian sauces
* [[Fish sauce]] or ([[Garum]])
* [[Sambal]]
* [[Sriracha]] sauce
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Other sauces
* [[Adjika]]
* [[Andalusian sauce]]
* [[Avgolemono]]
* [[Barbecue sauce]]
* [[Bread sauce]]
* [[Chasseur_%28sauce%29|Chasseur]]
* [[Chermoula]]
* [[Chimichurri]]
* [[Egusi sauce]]
* [[Halvaytar]]
* [[Harissa]]
* [[HP_Sauce|HP sauce]]
* [[Mahyawa]]
* [[Mint sauce]]
* [[Mole (sauce)|Mole]]
* [[Peppercorn sauce]]
* [[Sauce_ravigote|Ravigote]]
* [[Rarebit]]
* [[Satzibeli]]
* [[Steak sauce]]
* [[Tomato sauce]]
* [[Tzatziki]]
* [[Wine sauce]]
* [[Worcestershire_Sauce|Worcestershire Sauce]]
== See also ==
*[[Chutney]]
*[[Condiment]]
*[[Coulis]]
*[[Custard]]
*[[Garum]]
*[[Kochujang]]
*[[Salad|Salad dressing]]
*[[Salsa (sauce)|Salsa]]
*[[Sofrito]]
*[[Toenjang]]
==References==
{{commonscat|Sauces}}
{{Cookbook|Sauces}}
* {{cite book|author=Peterson, James|title=Sauces|publisher=John Wiley & Sons|year=1998|id=ISBN 0-471-29275-3}}
* {{cite book|author=Sokolov, Raymond|title=The Saucier's Apprentice|publisher=Knopf|year=1976|id=ISBN 0-394-48920-9}}
* {{cite book|author=McGee, Harold|title=On Food and Cooking|publisher=Macmillan|year=1984|id=ISBN 0-02-034621-2}}
* {{cite book|author=McGee, Harold|title=The Curious Cook|publisher=Macmillan|year=1990|id=ISBN 0865474524 }}
==External links==
*[http://www.recipeomnibus.com/page20.htm Recipes for Italian Sauces]
{{cuisine}}
[[Category:Sauces|*]]
[[Category:French words and phrases|Sauce]]
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