This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Kitchens - Meals Wikibooks: Cookbook

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. 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. Sauces need a liquid component, but with dishes such as pasta can contain more solid elements than liquid. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Look up sauce in Wiktionary, the free dictionary. ... // Look up source in Wiktionary, the free dictionary. ... Cooking is the act of preparing food. ... A liquid will usually assume the shape of its container A liquid is one of the main states of matter. ... For other uses, see Solid (disambiguation). ... For other uses, see Latin (disambiguation). ... Percentages are relative to US recommendations for adults. ...

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. Sauces for salads are called salad dressing. Another variation is the pan sauce; this is made by adding an aromatic (such as chopped shallot) to a pan that has previously cooked meat, which has left hardened juices (called the fond) in the pan. After the aromatic has softened, a liquid (such as stock, wine, or water) is added to melt the fond in the bottom of the pan (a process called deglazing). Butter can than be added to this to make a quick sauce. Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Béchamel Sauce (pronounced ), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ...

A person who specializes in making sauces is often referred to as a "saucier", a French term borrowed for its situational usefulness. Sauces are an essential element in cuisines all over the world. Some famous sauciers include Julia Child, Benjamin Christie, Bobby Flay, Yutake Ishinabe, and François Pierre La Varenne. A Sauciér (so-see-ay) is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. ... Julia Child (August 15, 1912–August 13, 2004) was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. ... Benjamin Christie is a young Australian chef with a rapidly growing international reputation as a television presenter, cookbook author, culinary educator and chef consultant. ... Robert William Flay is a fourth generation Irish-American celebrity chef and restaurateur. ... 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 – Dijon 1678), Burgundian by birth, was the author of Le cuisine françois, the founding text of authentically French cuisine. ...

Sauces in French cuisine

Sauces in French cuisine date back to Medieval times. There were hundreds of sauces in the lore. In 'classic' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine. French cuisine is characterized by its extreme diversity. ... The Nouvelle Cuisine was based on the style of Fernand Point and was developed in France and the USA in the 1970s. ...

In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce. Carême's four mother sauces were: Marie-Antione Carême Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ...

• Allemande, based on stock with egg yolk and a hint of lemon juice
• Béchamel, based on flour and milk
• Espagnole, based on brown stock (beef, etc.)
• Velouté, based on a light broth (fish, chicken, or veal)

In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today: In cooking, allemande sauce is one of the mother sauces of classic French cuisine defined by Antoine Carême. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about the fruit. ... Béchamel Sauce (pronounced ), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... A glass of cows milk. ... In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ... A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine. ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ... -1... For the song by The Smashing Pumpkins, see Mayonaise (song). ...

• Béchamel
• Espagnole
• Hollandaise
• Tomato sauce
• Velouté

Most sauces commonly used in cooking are derivatives of one of the above mentioned mother sauces. Although these mother sauces are not commonly served in restaurants, many of their derivatives are, e.g., Aioli, Béarnaise, Remoulade. Béchamel Sauce (pronounced ), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ... In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ... This article does not cite any references or sources. ... This article does not cite any references or sources. ... A velouté sauce, like Béchamel sauce (or white sauce), is one of the classic mother sauces of French cuisine. ... Aioli of garlic, salt, egg, and olive oil in a mortar Aioli with olives Aioli (Provençal Occitan alhòli[1], Catalan allioli) is a sauce made of garlic, egg, lemon juice (or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. ... Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ...

Sauces in other cuisines

Sauces and condiments also play an important role in other cuisines: A condiment is a garnishment applied to food in the form of a sauce, powder, spread, or similar delivery medium. ...

• British cooking: Gravy is a traditional sauce used on roast dinner, which (traditionally) comprises roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings. Bread Sauce is one of the oldest sauces in British cooking, flavoured with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread. Apple sauce and mint sauce are also used on meat (pork and lamb respectively). Salad cream is sometimes used on salads. Ketchup and brown sauce are used on more fast-food type dishes. Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Some of these sauce traditions have been exported to ex-colonies such as the USA.
• Italian sauces include white sauces such as alfredo and balsamella and red sauces such as siciliana, pescatore, napolitan, pizzaiola, ammatriciana, arrabiata, ragu, and pesto sauces mainly based on oil and garlic.
• Salsas ("sauces" in Spanish) such as guacamole, pico de gallo, salsa verde, and salsa roja are a crucial part of Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain avocado.
• Typical sauces used in Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. (Note: in colloquial Japanese, the word "sauce" sometimes refers to Worcestershire sauce introduced in 19th century and largely arranged to Japanese tastes. Tonkatsu and yakisoba are normally served with this sauce.)
• Chinese cuisine is known for prepared sauces based on fermented soy beans (soy sauce, black bean sauce, hoisin sauce) as well as many others such as chili sauces and oyster sauce. One of the more unusual (and popular) Chinese sauces is sweet and sour sauce, which juxtaposes two fundamental flavors not often found together in most cuisines.
• Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce.
• Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish.

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. for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ... For other uses, see Potato (disambiguation). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish made from batter. ... For other uses, see Pork (disambiguation). ... It has been suggested that Lambing be merged into this article or section. ... Salad cream is a creamy, yellow condiment similar to mayonnaise. ... This article is about the condiment. ... A bottle of brown sauce, as defined by British cuisine Brown sauce can refer to one of two different sauces: In French cuisine and other cuisines based on it, it generally refers to a meat stock-based gravy-like sauce. ... Mustard on bread. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... This article focuses on egg-thickened custards. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Yakitori being cooked Yakitori (焼き鳥, やきとり), lit. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... Typical Japanese Tonkatsu, served in Seoul, Korea. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Chinese cuisine (Chinese: 中國菜) is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Vietnamese name Vietnamese: Hoisin sauce, or Haixian Sauce, (hÇŽixiānjiàng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce. ... There are hundreds of varieties of hot sauce A hot sauce is any spicy condiment sauce. ... Oyster Sauce produced by Lee Kum Kee Oyster sauce (蚝油 háo yóu ; 蠔油) is a viscous sauce prepared from oysters and brine, often with chemical preservatives added. ... Sweet and sour sauce is a popular sauce used in Chinese cuisine. ... Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ... Doenjang is a traditional Korean fermented soybean paste. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Vietnamese cuisine (cuisine translates to ẩm thá»±c in Vietnamese: ẩm: drink and thá»±c: food) is known for its common use of fish sauce, soy sauce and hoisin sauce. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Products made out of cornstarch Cornstarch 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. Although the word 'ketchup' by itself usually refers to tomato ketchup, other vegetables or fruits may be used to prepare ketchups. For other uses, see Tomato (disambiguation). ... This article is about the condiment. ... This article does not cite any references or sources. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...

Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert. Not to be confused with Desert. ...

Another kind of sauce is made from stewed fruit, usually strained to remove skin and fibers and often sweetened. 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. For other uses, see Fruit (disambiguation). ... A bowl of applesauce Applesauce (or apple sauce) is a purée that is made from stewed and mashed apples. ... “Cranberries” redirects here. ... For other uses, see Pork (disambiguation). ... For other meanings of ham or Ham, see Ham (disambiguation). ... Latkes frying. ... This article does not cite any references or sources. ...

Examples of sauces

In the European traditions, sauces are often served in a sauce boat.

White sauces Image File history File linksMetadata Download high-resolution version (3192x2036, 365 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sauce Sauce boat Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high-resolution version (3192x2036, 365 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sauce Sauce boat Metadata This file contains additional information, probably added from the digital camera or scanner used... A stainless steel sauce boat. ...

• Mushroom sauce
• Sauce Allemande
• Sauce Américaine
• Suprême sauce
• Velouté

Brown sauces In cooking, allemande sauce is one of the mother sauces of classic French cuisine defined by Antoine Carême. ... Sauce Américaine is a recipe from classic french cookery. ... A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine. ...

• Bordelaise sauce
• Bourguignonne sauce
• Chateaubriand sauce
• Sauce Africaine
• Sauce au Poivre
• Sauce Robert
• Poutine Sauce

Béchamel family Bordelaise Sauce A classic French sauce named for the great wine area of Bordeaux. ... Sauce Africaine is a small brown sauce, derived from the sauce Espagnole [ehs-pan-NYOHL] (basic brown sauce), one of the five mother sauces of French cooking. ... Sauce Robert (Brown Mustard Sauce for the English kitchen) is based on the classic long-simmered French brown sauce that coats sliced beef roasts, or leftovers, with a It is too dark and rich for sliced turkey breast, but would suit pheasant. ...

• Béchamel sauce
• Mornay sauce

Emulsified sauces B chamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is B chamel and cheese. ... A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. ...

• Béarnaise sauce
• Hollandaise sauce
• Mayonnaise
  • Tartar sauce
• Salad cream

Butter sauces Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. ... This article does not cite any references or sources. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Chicken with tartar sauce Tartar sauce or tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. ... Salad cream is a creamy, yellow condiment similar to mayonnaise. ...

• Beurre blanc
• Café de Paris
• Meuniere sauce

Sweet sauces In cooking, Beurre blanc (white butter in French) is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). ... Café de Paris sauce is a sauce said to have been invented by one Madame Boubier and her daughter in the 1930s; the daughter then married the proprietor of the Café de Paris restaurant in Geneva. ... Meuniere refers to both a sauce and a style of cooking. ...

• Butterscotch sauce
• Chocolate or fudge sauce
• Custard
  • Crème anglaise
• Hard sauce -- not liquid, but called a sauce nonetheless
• Fruit sauces
  • Applesauce
  • Cranberry sauce

Sauces made of chopped fresh ingredients Chocolate sauce is a sauce either made from chocolate, or with a chocolate flavour. ... For other uses, see Fudge (disambiguation). ... This article focuses on egg-thickened custards. ... Crème anglaise. ... Hard sauce is a cold dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, vanilla or other flavoring. ... A bowl of applesauce Applesauce (or apple sauce) is a purée that is made from stewed and mashed apples. ... Cranberry sauce is a sauce or relish made out of cranberries. ...

• Latin American Salsa cruda of various kinds
• Salsa verde
• Pesto

Hot sauces (Chile pepper-tinged sauces) Note: This page or section contains IPA phonetic symbols in Unicode. ... Salsa verde green sauce is the name of two quite distinct families of sauce, one Italian and the other Mexican. ... Pesto (italian pron. ...

• Datil Pepper Sauce
• Chili sauce
• Tabasco sauce

East Asian sauces Datil is a rocket launch site in USA at 34°05′ N 107°31′ W. Datil was used in 1963 for the launch of the Sergeant rocket. ... There are hundreds of varieties of hot sauce A hot sauce is any spicy condiment sauce. ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ...

• Prepared sauces
  • Black bean sauce
  • Duck sauce, or Plum sauce
  • Hoisin sauce
  • Oyster sauce
  • Soy sauce
• Cooked sauces
  • Lobster sauce
  • Sweet and sour sauce
  • Teriyaki - a way of cooking in Japan, a branch of sauces in North America.

Southeast Asian sauces Packets of duck sauce. ... It has been suggested that this article or section be merged with Plum sauce. ... Vietnamese name Vietnamese: Hoisin sauce, or Haixian Sauce, (hÇŽixiānjiàng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce. ... Oyster Sauce produced by Lee Kum Kee Oyster sauce (蚝油 háo yóu ; 蠔油) is a viscous sauce prepared from oysters and brine, often with chemical preservatives added. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Sweet and sour sauce is a popular sauce used in Chinese cuisine. ... Chicken teriyaki. ...

• Fish sauce
• Sambal

Other sauces Fish sauce is a condiment derived from fish that have been allowed to ferment. ... This article or section does not cite any references or sources. ...

• Barbecue sauce
• Bread sauce
• Mole
• Tomato sauce
• Tzatziki

The St. ... A bread sauce is a warm or cold sauce thickened with bread. ... Mole (MOH-leh, IPA: /ˈmo. ... This article does not cite any references or sources. ... A small bowl of tzatziki, served with few drops of olive oil and a few pieces of dill. ...

See also

• Chutney
• Condiment
• Coulis
• Custard
• Garum
• Ketchup
• Kochujang
• Mustard
• Salad dressing
• Salsa
• Toenjang

A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ... A coulis is a form of thick sauce made from puréed and strained vegetables or fruits. ... This article focuses on egg-thickened custards. ... Garum is a type of fish sauce condiment popular in Ancient Roman society. ... This article is about the condiment. ... Gochujang is a spicy Korean condiment, made from glutinous rice powder mixed with powdered fermented soybeans, red chilli powder and salt, and fermented, traditionally in the sun. ... Mustard on bread. ... Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... ...

References

Wikimedia Commons has media related to:

Sauces

Wikibooks Cookbook has an article on

Sauces

• Peterson, James (1998). Sauces. John Wiley & Sons. ISBN 0-471-29275-3. 
• Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9. 
• McGee,Harold (1984). On Food and Cooking. Macmillan. ISBN 0-02-034621-2. 
• McGee, Harold (1990). The Curious Cook. Macmillan. ISBN 0865474524.