- Sauce béarnaise or Béarnaise sauce.
- A beef steak served with peppercorn 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 flavor, 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'. [1] 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 made by deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a saucier.
American sauces include prepared cold condiments like ketchup, mustard, mayonnaise, tartar sauce, cocktail sauce, various hot (spicy) sauces, and a variety of salad dressings, often used for dishes other than salad. Barbecue sauce is used both as a condiment and as an ingredient in some varieties of barbecue.
Hot sauces include gravy, and tomato sauce, often served with pasta. White (béchamel) sauce is widely used as an ingredient.
Dessert sauces include fudge sauce, butterscotch sauce, hard sauce (which is not liquid), and many others.
In traditional British cuisine, gravy is a sauce used on roast dinner. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat (usually on pork, lamb and beef respectively). Redcurrant jelly, mint jelly, and white sauce may also be used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce (as used in a prawn cocktail), whisky sauce (for serving with haggis), Albert sauce (horseradish sauce to enhance flavour of braised beef) and cheddar sauce (as used in cauliflower or macaroni and cheese). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as India. [2]
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of soy sauce, fermented bean paste including doubanjiang, chili sauces, oyster sauce, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:
In some Chinese cuisines, such as Cantonese, dishes are often thickened with a slurry of cornstarch or potato starch and water.
Filipino cuisine typically uses "toyomansi" (soy sauce with kalamansi lime) as well as different varieties of suka, patis, bagoong and banana ketchup, among others.
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique (roughly from the end of the 19th century until the advent of nouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Many are included in his Art de la cuisine française au XIXe siècle. [4]
Carême considered the four grandes sauces to be espagnole, velouté, allemande, and béchamel, from which a large variety of petites sauces could be composed. [5]
In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in his classic Guide culinaire . Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate. [6] Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8] Another basic sauce mentioned in the Guide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. [8]
In A Guide to Modern Cookery, an English abridged translation of Escoffier's 1903 edition of Le guide culinaire, hollandaise was included in the list of basic sauces, [9] which made for a list that is identical to the list of five fundamental "French mother sauces" that is acknowledged by a variety of sources: [10] [11] [12] [13]
A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". [14] Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow.
A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.[ citation needed ]
Indian cuisines use sauces such as tomato-based sauces with varying spice combinations such as tamarind sauce, coconut milk-/paste-based sauces, and chutneys. There are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion, ginger and garlic paste as the base of various gravies and sauces. Various cooking oils, ghee and/or cream are also regular ingredients in Indian sauces.
Indonesian cuisine uses typical sauces such as kecap manis (sweet soy sauce), bumbu kacang (peanut sauce) and tauco, while popular hot and spicy sauces are sambal, colo-colo, dabu-dabu and rica-rica. Sambal is an umbrella term; there are many, many kinds of sambal.
Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including:
Examples are:
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
Sauces used in traditional 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 shōyu-based sauces. Miso-based sauces include gomamiso , miso with ground sesame, and amamiso , sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce.
Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, and soy sauce.
Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon juice), salsa cocida, salsa verde, chile, and salsa roja are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients include chili, tomato, onion, and spices; thicker sauces often contain avocado.
Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by the Nahua name mole (compare guacamole).
In Argentinian and Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat.
Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients, most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts.
Espagnole sauce is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine.
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.
Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'.
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Chili sauce and chili paste are condiments prepared with chili peppers.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
In French cuisine, the mother sauces, also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different classifications of mother sauces have been proposed since at least the early 19th century.
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