Deutsch: Sauce
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 salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.
Sauce refers to richly flavored stock or liquid used to complement a food. The kinds of foundation sauces are: brown, tomato, white, cream, egg, and butter. Sauces can be savory or sweet. Gravies is a kind meat-flavored savory sauces made from roasted meat drippings, while Sweet sauces include whipped cream, sugar syrups, fruit, caramel and custards.
In the food context, a sauce is a liquid or semi-liquid condiment that is used to add flavor, moisture, or visual appeal to a dish. Sauces can be used on a wide variety of dishes, including meats, pasta, vegetables, and sandwiches. Here are some examples of common sauces:
- Tomato sauce (used on pasta, pizza, and in dishes like chili)
- Béchamel sauce (used in dishes like lasagna and macaroni and cheese)
- Hollandaise sauce (used on eggs benedict and asparagus)
- Gravy (used on mashed potatoes, roasted meats, and stuffing)
- Barbecue sauce (used on grilled meats and sandwiches)
- Teriyaki sauce (used on stir-fry and grilled meats)
- Alfredo sauce (used on pasta dishes)
- Salsa (used as a dip for chips or on tacos)
- Pesto sauce (used on pasta, sandwiches, and as a dip)
- Marinara sauce (used on pasta and pizza)
- Soy sauce (used in Asian cuisine)
- Hot sauce (used to add heat to dishes)
- Chimichurri sauce (used on grilled meats and vegetables)
- Tahini sauce (used in Middle Eastern cuisine)
- Ranch dressing (used as a dip for vegetables and on salads)
- Caesar dressing (used on Caesar salads)
- Vinaigrette dressing (used on salads)
- Cranberry sauce (used as a side dish for roasted meats)
- Tartar sauce (used on seafood)
- Mustard sauce (used as a dip for pretzels and on sandwiches)
Sauces can be made from a variety of ingredients, such as fruits, vegetables, dairy products, spices, and herbs. They can be sweet, savory, or spicy, and can range in texture from thin and runny to thick and creamy.
Related Articles to the term 'Sauce' | |
| 'Broth' | ■■■■■■■■ |
| Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
| 'Marinade' | ■■■■■■■ |
| Marinade is referring to blend of oil, wine or vinegar, herbs and spices used to flavour and tenderise . . . Read More | |
| 'Fumet' | ■■■■■■■ |
| Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| 'Salsa' | ■■■■■■■ |
| Salsa is the Italian word for \"sauce \", covering a wide range of dressings and condiments. It also . . . Read More | |
| 'Bagoong' | ■■■■■■■ |
| Bagoong is the Filipino term for fermented shrimps or fish, There are different varieties of Bagoong . . . Read More | |
| 'Jeot (Jeotgal)' | ■■■■■■■ |
| Jeot (Jeotgal) : Jeot more popularly known as Jeotgal refers tp salted fermented food in Korean cuisine. . . . Read More | |
| 'Jus lie' | ■■■■■■■ |
| Jus lie is a French cooking term for a thickened gravy. . . . Read More | |
| 'Water' | ■■■■■■■ |
| Water: \"water\" refers to the clear, odorless, and tasteless liquid that is essential to life and used . . . Read More | |
| 'Béchamel' | ■■■■■■■ |
| In the food context, \'Béchamel\' refers to a classic French white sauce that is made from a roux (a . . . Read More | |
| 'Espagnole' | ■■■■■■■ |
| Espagnole is one of the five mother sauces in classical French cuisine. It is a rich brown sauce made . . . Read More | |