Hard sauce is a cold dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, vanilla or other flavoring. It is typically served with plum pudding, bread pudding, Indian pudding, hasty pudding, and other heavy puddings as well as with fruitcakes and gingerbread. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, preservation, texture) of beverages and food. ... Rum is a spirit made from sugar-cane by-products such as molasses and sugar cane juice by a process of fermentation and distillation. ... Brandy pot stills at the Van Ryn Brandy Cellar near Stellenbosch, South Africa For the singer and actress, see Brandy Norwood. ... Whisky (or whiskey) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels. ... Vanilla is a flavouring, in its pure form known as vanillin, derived from orchids in the genus Vanilla. ... Christmas pudding is the dessert traditionally served on Christmas day in Britain and Ireland, as well as in some Commonwealth countries. ... Bread pudding is a dessert popular in British cuisine, made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices and dried fruit. ... Pudding is either of two general types of food, the second deriving from the first. ... Fruitcake is a heavy cake made of dried or candied fruits and nuts that are soaked in brandy or rum, often eaten by old people during the celebration of weddings and Christmas. ... A gingerbread house Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominate flavor is ginger. ...
Though it is called a sauce, it is not liquid or smooth.
Sauces may be classed as hot and cold; and divided again, the hot as white and brown, the cold as the mayonnaise type and the type used for coating cold foods and often containing gelatin.
Commercial sauces, which are finely blended extracts of various fruits and vegetables with vinegar and condiments, include Worcestershire sauce, Leicester sauce, chili sauce, creole sauce, soy sauce, Tabasco, and catsup.
Sauces for puddings and desserts include syrup, custard, fruit, and creamedsauces (hardsauce and wine and brandysauce).
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