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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, 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".

Contents

[edit] Sauces in French cuisine

Sauce béarnaise or Béarnaise sauce made of clarified butter and egg yolks flavored with shallots, chervil and tarragon

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:

  • Béchamel, based on milk, thickened with a white roux.
  • Espagnole, based on brown stock (usually veal), thickened with a brown roux.
  • Velouté, based on a white stock, thickened with a blonde roux.
  • Allemande, based on velouté sauce, is thickened with egg yolks and heavy cream.

In the early 20th century, the chef Auguste Escoffier updated the classification, adding 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 they are; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère or any cheese you like, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow.

[edit] Sauces in other cuisines

Sauces and condiments also play an important role in other cuisines:

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.

[edit] Sauce variations

There are also many sauces based on tomato (such as tomato ketchup, tomato pancake sauce, and tomato sauce), other vegetables and various spices. Although the word 'ketchup' by itself usually refers to tomato ketchup, it may also be used to describe sauces from other vegetables or fruits.

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.

[edit] Examples of sauces


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

Other sauces

[edit] See also

[edit] References

[edit] External links

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