This article is part of the Cuisine series Preparation techniques and cooking items Techniques - Utensils Weights and measures Ingredients and types of food Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Regional cuisines Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines... See also: Famous chefs - Kitchens - Meals Wikibooks: Cookbook For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. 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. The Spanish word for sauce is salsa. Sauces for salads are called salad dressing. Sauces are an essential element in cuisines all over the world. Contents 1 Sauces in French cuisine 2 Sauces in other cuisines 3 Sauce variations 4 Examples of sauces 5 See also 6 References Sauces in French cuisine Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in the lore. In 'classic' 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. Carême's four mother sauces were: Allemande is based on stock with egg yolk & lemon juice Béchamel is based on flour and milk Espagnole is based on brown stock, beef etc. Velouté is based on a light broth, fish, chicken or veal. In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today: Béchamel Espagnole Hollandaise Mayonnaise Tomato sauce Velouté Sauces in other cuisines Sauces and condiments also play an important role in other cuisines: British cooking: Gravy is a traditional sauce used on roast dinner, which (traditionally) comprises roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings. Apple sauce and mint sauce are also used on meat (pork and lamb respectively). Salad cream is sometimes 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 dessert sauce. Some of these sauce traditions have been exported to ex-colonies such as the USA. 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 are normally served with this sauce.) Chinese cuisine is known for prepared sauces based on fermented soy beans (soy sauce, black bean sauce, hoisin sauce) as well as many others such as chili sauces and oyster sauce. Korean cuisine uses sauces such as doenjang, gochujang, ssamjang, and soy sauce. Southeast Asian cuisines, such as Thai and 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 or arrowroot are added. Sauce variations There are also many sauces based on tomato (such as tomato ketchup and tomato sauce), other vegetables 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 or ham; cranberry sauce with poultry) or served as desserts. Examples of sauces White sauces Mushroom sauce Sauce Allemande Sauce Américaine Suprême sauce Velouté Brown sauces Bordelaise sauce Bourguignonne sauce Chateaubriand sauce Sauce Africaine Sauce Robert Béchamel family Béchamel sauce Mornay sauce Emulsified sauces Béarnaise sauce Hollandaise sauce Mayonnaise Tartar sauce Salad cream Butter sauces Beurre blanc Café de Paris Meuniere sauce Sweet sauces Butterscotch sauce Chocolate or fudge sauce Custard Crème anglaise Hard sauce -- not liquid, but called a sauce nonetheless Fruit sauces Applesauce Cranberry sauce Sauces made of chopped fresh ingredients Latin American Salsa cruda of various kinds Salsa verde Hot sauces Datil Pepper Sauce Chili sauce Tabasco sauce East Asian sauces Prepared sauces Black bean sauce Duck sauce, or Plum sauce Hoisin sauce Oyster sauce Soy 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 Sambal Other sauces Barbecue sauce Mole Tomato sauce Tzatziki See also Chutney Condiment Coulis Custard Garum Ketchup Kochujang Mustard Salad dressing Salsa Toenjang References Wikimedia Commons has media related to: Sauces Wikibooks Cookbook has a recipe for Sauces Peterson, James (1998). Sauces. John Wiley & Sons. ISBN 0-471-29275-3. Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9. McGee,Harold (1984). On Food and Cooking. Macmillan. ISBN 0-02-034621-2. McGee, Harold (1990). The Curious Cook. Macmillan. ISBN 0-02-009810-4. Search Term: "Sauce" Category: Sauces

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