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For other uses, see Sauce (disambiguation).

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible Liquid is one of the principal States of matter. A liquid is a Fluid that has the particles loose and can freely form a distinct surface at the boundaries of A solid' object is in the States of matter characterized by resistance to Deformation and changes of Volume. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an Sauces are not 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. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. Sauces need a liquid component, but some sauces (for example, salsa or chutney) may contain more solid elements than liquid. Salsa is the Spanish, Arabic, and Italian word that can refer to any type of Sauce. Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually

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. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base Sauces for salads are called salad dressing. Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of Sauces made by deglazing a pan are called pan sauces. A pan sauce is a type of sauce that is often made to accompany sauteed meats

A person who specializes in making sauces is often referred to as a "saucier", a French term borrowed for its situational usefulness. A Saucier is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants 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. Julia Child (born Julia Carolyn McWilliams August 15, 1912 – August 13, 2004) was a famous American cook, Author Benjamin Christie is a young Australian Chef with a rapidly growing international reputation as a television presenter cookbook author culinary educator and chef consultant Yutaka Ishinabe (石鍋 裕 Ishinabe Yutaka, born 1948 in Yokohama, Japan) was the first French Chef in the Japanese cooking show Iron Chef François Pierre de la Varenne (1618 &ndash Dijon 1678 Burgundian by birth was the author of Le cuisinier françois (1651 the founding text of modern

Contents

Sauces in French Cuisine

Sauces in French cuisine date back to Medieval times. French cuisine is a style of cooking derived from the nation of France. 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. Nouvelle cuisine (" New Cuisine " is an approach to cooking and food presentation used in 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). Marie Antoine (Antonin Carême (8 June 1784&ndash12 January 1833 was a French chef and author Carême's four mother sauces were:

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. Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated This article is about the sauces often used with pasta In some countries "tomato sauce" is also used to refer to the condiment Ketchup. Mayonnaise (sometime abbreviated to mayo in American English and other languages is a thick Condiment made primarily from Vegetable oil and Egg Hollandaise sauce is an Emulsion of Butter and Lemon juice using Egg yolks as the emulsifying agent usually seasoned with Salt and

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, and Espagnole can be made into Borderlaise by the addition of reduced red wine and poached beef marrow. Gruyère (Groo-Yair is a hard yellow Cheese made from cow's Milk, named after the town of Gruyères in Switzerland, and made

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. Cornstarch, or cornflour, is the Starch of the Maize grain commonly known as Corn.

Sauce variations

There are also many sauces based on tomato (such as tomato ketchup and tomato sauce), other vegetables and various spices. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, This article is about the sauces often used with pasta In some countries "tomato sauce" is also used to refer to the condiment Ketchup. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however 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. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The

Another kind of sauce is made from stewed fruit, usually strained to remove skin and fibers and often sweetened. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Such sauces, including applesauce 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. Apple sauce (or applesauce) is a Purée made from Apples It can use peeled or unpeeled apples and a variety of spices or additives such as Cinnamon Cranberries are a group of Evergreen dwarf Shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccos Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Potato pancakes, also known as latkes or latkas ( Yiddish: לאַטקעס Hebrew: לביבה levivah, plural לביבות Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or

Examples of sauces

In the European traditions, sauces are often served in a sauce boat.
In the European traditions, sauces are often served in a sauce boat. A Saucier or saucière is also a position in cooking or a sauce pan

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

See also

References

External links

Dictionary

sauce

-noun

  1. A liquid (often thickened) condiment or accompaniment to food
  2. cheek, impertinence
  3. booze, alcohol
  4. (bodybuilding) anabolic steroids

-verb

  1. to apply sauce
  2. to give cheek
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