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sauce
thumb|250px|Samosas accompanied by four sauces thumb|250px|Hummus thumb|250px|A chef whisking a sauce
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A sauce is a liquid or semi-liquid mixture added to food to enhance its flavor, moisture, or appearance. Sauces matter because they're a fundamental cooking technique used across cuisines worldwide to complement and improve dishes.
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Article
30 sectionsContents
- Function
- History
- Composed sauces
- Sweet sauces
- Cuisines
- American
- British
- Caucasian
- Chinese
- Filipino
- French{{anchor|French_cuisine}}
- Indian
- Indonesian
- Italian
- Savory
- For meats, fish and vegetables
- For pasta
- Dessert
- Japanese
- Korean
- Latin and Spanish American
- Middle Eastern
- Thai
- Examples
- See also
- References
- Footnotes
- Citations
- Further reading
- External links
thumb|250px|Samosas accompanied by four sauces thumb|250px|Hummus thumb|250px|A chef whisking a 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 flavour, 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'. 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.