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Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'.[full citation needed] Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces in Pakistani and Indian cuisine are made for curries.
A chef who specializes in making sauces is called a saucier.
Sauces are used as accompaniments to improve the flavor of a dish. They may do this by deepening the flavor already present in ingredients or by providing pleasing complementary or contrasting flavors. Cultures around the world employ other accompaniments to the same effect, for instance relishes and stews, the latter seen in the Ethiopian wat accompanying injera flatbreads.
Cooking and then serving a sauce with a dish (a composed sauce) is predominantly a Western, particularly French, concept. With the exception of pasta, sauces in western cooking generally accompany meats and other proteins that have been subject to a simple cooking process such as frying. In Asia, sauces are integrated into the dish, seen in curries, or are used as a condiment, as in fish sauce.
The Latin salsus (salted) is the root etymology of sauce.
Composed sauces are made in the kitchen, and are particularly important in classical French cuisine. Such sauces may be uncooked mixtures, for instance pesto and skordalia, or cooked, seen in Hollandaise and white sauces. They always contain basic seasonings, and in more intricate preparations include condiments and an intensified element of the ingredient being accompanied (for example, a sauce accompanying a steak incorporating meat juices released during cooking). A sauce made from the last is known as an integral sauce. Several basic cooked preparations, such as stocks, demi-glace and espagnole sauce may be preprepared and included in cooked sauces; these often are attempts to resemble a sauce made from an intensified element of the accompanied ingredient.
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Sauce AI simulator
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Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'.[full citation needed] Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces in Pakistani and Indian cuisine are made for curries.
A chef who specializes in making sauces is called a saucier.
Sauces are used as accompaniments to improve the flavor of a dish. They may do this by deepening the flavor already present in ingredients or by providing pleasing complementary or contrasting flavors. Cultures around the world employ other accompaniments to the same effect, for instance relishes and stews, the latter seen in the Ethiopian wat accompanying injera flatbreads.
Cooking and then serving a sauce with a dish (a composed sauce) is predominantly a Western, particularly French, concept. With the exception of pasta, sauces in western cooking generally accompany meats and other proteins that have been subject to a simple cooking process such as frying. In Asia, sauces are integrated into the dish, seen in curries, or are used as a condiment, as in fish sauce.
The Latin salsus (salted) is the root etymology of sauce.
Composed sauces are made in the kitchen, and are particularly important in classical French cuisine. Such sauces may be uncooked mixtures, for instance pesto and skordalia, or cooked, seen in Hollandaise and white sauces. They always contain basic seasonings, and in more intricate preparations include condiments and an intensified element of the ingredient being accompanied (for example, a sauce accompanying a steak incorporating meat juices released during cooking). A sauce made from the last is known as an integral sauce. Several basic cooked preparations, such as stocks, demi-glace and espagnole sauce may be preprepared and included in cooked sauces; these often are attempts to resemble a sauce made from an intensified element of the accompanied ingredient.