sauce

thumb|250px|Samosas accompanied by four sauces thumb|250px|Hummus thumb|250px|A chef whisking a sauce

AI overview

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.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 48,885 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 177 kcal
Fat: 11.4 g
— of which saturates: 2.1 g
Carbohydrates: 16.1 g
— of which sugars: 10.8 g
Fibre: 1.3 g
Protein: 1.9 g
Salt: 3.43 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Sauces maustekastikkeet.jpg

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Commons category: Sauces

Sources (4)

via Wikidata · CC0

~13 min read

Article

30 sections

Contents

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.