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Sauce

The term sauce comes from the French sauce of the same meaning, from Latin salsa also of the same meaning, from sal, "salt". Related words: "saline", "salad".

A sauce is a thick liquid which can be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.

Table of contents

1 Sauces in French cuisine 2 Sauces in other cuisines 3 Sauce variations 4 Examples of sauces 4.1 References

Sauces in French cuisine

• Brown sauces, which are based on demi-glace, a reduction of browned veal and beef bones
• White sauces, based on velouté, a reduction of the meat and bones of veal, chicken or both, or of fish.

• Béchamel; family sauces, based on flour and thickened milk
• "Emulsified sauces", which use eggs as emulsifiers to combine normally immiscible ingredients such as oil and vinegar
• "Butter sauces", in which butter fat is re-emulsified back to a state resembling the original

• British cooking: Gravy is a traditional sauce used on the traditional roast dinner, comprised of roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings. Apple sauce and mint sauce are also used on meat. Salad Cream is used on salads. Ketchup and brown sauce are used on more fast-food type dishes. Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce. Custard is a popular sweet sauce. Some of these sauce traditions have been exported to ex-colonies such as the USA.
• Asian cooking uses an entirely different range of sauces.

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 (applesauce with ham; cranberry sauce with poultry) or served as desserts.

Examples of sauces

• Mushroom sauce
• Sauce Allemande
• Sauce Américaine;
• Sauce Suprême;
• Velouté

• Bordelaise sauce
• Bourguignonne sauce
• Chateauxbriand
• Sauce Africaine
• Sauce Robert

• Béchamel sauce;
• Mornay sauce

• Béarnaise sauce;
• Hollandaise sauce
• Mayonnaise

• Beurre blanc
• Café de Paris;

Sweet sauces

• Chocolate sauce
• Custard
• Fruit sauces
  • Applesauce
  • Cranberry sauce

• Chili sauce
• Salsa
• Tabasco sauce

• Black bean sauce
• Duck sauce, or Plum sauce
• Fish sauce
• Hoi sin sauce
• Oyster sauce
• Sambal
• Soy sauce
• Sweet and sour sauce

Other sauces

• Barbecue sauce
• Tartar sauce
• Tomato sauce
• Tzatziki

References

• The Saucier's Apprentice. Sokolov, Raymond. Knopf, 1976. ISBN 0394489209
• On Food and Cooking. McGee, Harold. Macmillan, 1984. ISBN 0020346212
• The Curious Cook. McGee, Harold. Macmillan, 1990. ISBN 0020098104