Incooking, asauce is aliquid,cream, or semi-solid food, served on or used in preparing otherfoods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish.Sauce is aFrench word probably from the post-classicalLatinsalsa, derived from the classicalsalsus 'salted'.[1][full citation needed] Possibly the oldest recorded European sauce isgarum, thefish sauce used by theAncient Romans, whiledoubanjiang, the Chinese soy bean paste, is mentioned inRites of Zhou 20.
Sauces need a liquid component. Sauces are an essential element incuisines all over the world.
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.[2] Cultures around the world employ other accompaniments to the same effect, for instancerelishes andstews, the latter seen in the Ethiopianwat accompanyinginjera flatbreads.[3]
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 acondiment, as in fish sauce.[3]
Composed sauces are made in the kitchen, and are particularly important in classical French cuisine. Such sauces may be uncooked mixtures, for instancepesto andskordalia, or cooked, seen inHollandaise and white sauces. They always contain basicseasonings, and in more intricate preparations include condiments and an intensified element of the ingredient being accompanied[4] (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.[3] Several basic cooked preparations, such asstocks,demi-glace andespagnole sauce may be preprepared and included in cooked sauces;[3] these often are attempts to resemble a sauce made from an intensified element of the accompanied ingredient.[4]
Sauces are served hot and cold in several desserts. As with savory sauces, sweet sauces are used to intensify the flavors they accompany, but they also are used to generate various contrasting elements: atart lemon sauce is frequently paired with a sweet white chocolatemousse, smooth sauces often provide textual contrast with crunchy pastry, and in hot fudge sundaes, a warm sauce functions as a counterpoint to the chilled ice cream.[5]
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds ofsoy sauce,fermented bean paste includingdoubanjiang,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:
Sauces inFrench cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. Incuisine classique (roughly from the end of the 19th century until the advent ofnouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chefMarie-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 hisArt de la cuisine française au XIXe siècle.[8]
Carême considered the fourgrandes sauces to beespagnole,velouté,allemande, andbéchamel, from which a large variety of petites sauces could be composed.[9]
In the early 20th century, the chefAuguste Escoffier refined Carême's list of basic sauces in his classicGuide culinaire. Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate.[10] Sauce allemande, which is a variant of velouté made with egg yolks,[11] is replaced by sauce tomate.[12] Another basic sauce mentioned in theGuide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces.[12]: 48
InA Guide to Modern Cookery, an English abridged translation of Escoffier's 1903 edition ofLe guide culinaire, hollandaise was included in the list of basic sauces,[13] 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:[14][15][16][17]
Sauce espagnole, a fortified brown veal stock sauce, thickened with a brownroux
Sauce velouté, a light stock-based sauce, thickened with a roux or aliaison, a mixture of egg yolks and cream.
Sauce béchamel, a milk-based sauce, thickened with aroux of flour and butter.
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".[18] Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made intoMornay by the addition of grated cheese, and espagnole becomesbordelaise with the addition of reduction of red wine,shallots, and poached beefmarrow.
A specialized implement, theFrench 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 astamarind sauce, coconut milk-/paste-based sauces, andchutneys. There are substantial regional variations inIndian cuisine, but many sauces use a seasoned mix of onion,ginger and garlic paste as the base of various gravies and sauces. Variouscooking oils,ghee and/orcream are also regular ingredients in Indian sauces.
Sauces used in traditionalJapanese cuisine are usually based onshōyu (soy sauce),miso ordashi.Ponzu, citrus-flavoured soy sauce, andyakitori notare, sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces includegomamiso, miso with ground sesame, andamamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers toWorcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes.Tonkatsu,okonomiyaki, andyakisoba sauces are based on this sauce.
Salsas ("sauces" inSpanish) such aspico de gallo (tomato, onion and chili chopped with lemon juice),salsa cocida,salsa verde,chile, andsalsa roja are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients includechili, tomato, onion, and spices; thicker sauces often containavocado.
Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by theNahua namemole (compareguacamole).
InArgentinian andUruguayan 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 ofají combined with several ingredients, most notablysalsa huancaína based on fresh cheese andsalsa de ocopa based on peanuts or nuts.
Fesenjān is a traditional Iranian sauce ofpomegranates andwalnuts served over meat and/or vegetables which was traditionally served forYalda or end of winter and theNowruz ceremony.[19][20]
Hummus is a traditional middle eastern sauce ordip. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. It is made ofchickpeas and tahina (sesame paste) and garlic with olive oil, salt and lemon juice.
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