In cooking,
a sauce is liquid, cream, or
semi-solid food served on or used in preparing other foods. Sauces are not
normally consumed by themselves; they add flavour, moisture, and visual appeal
to another dish. Sauce is a
French word taken from the Latin salsa,
meaning salted. Possibly the
oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks. Marinara marinara Sauces
need a liquid component, but some sauces may contain more solid components than
liquid. Sauces are an essential element in cuisines all over the world.
Sauces may
be used for savoury dishes or for desserts. They can be prepared and served
cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be
cooked like béchamel and served warm or again cooked and served cold like apple
sauce. Some sauces are industrial inventions like Worcestershire sauce, bbq sauce,
or nowadays mostly bought ready-made like soy sauce or ketchup, others still are
freshly prepared by the cook. Sauces for salad are called salad dressing.
Sauces made by deglazing a pan are called pan sauces.
A cook who
specializes in making sauces is called a saucier. Sauces
used in traditional Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. Ponzu,
citrus-flavoured 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. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this
sauce. Japanese horseradish or wasabi sauce is used on sushi and sashimi or
mixed with soy sauce to make wasabi-joyu. Some sauces in Chinese cuisine are soy
sauce, doubanjiang, hoisin sauce, sweet bean sauce, chili sauces,Honey Mustard Dressing,
and sweet and sour sauce.
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. Indian cuisines use
sauces such as tomato-based curry sauces, 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 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,
dabu-dabu and rica-rica.
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