Sauce
Sauce
Sauce (pronunciation: /sɔːs/) 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, moisture, and visual appeal to a dish.
Etymology
The word sauce is derived from the Latin word salsus, meaning salted. It was originally a term used in cooking by the Romans, which has evolved over time to refer to a range of culinary preparations.
Types of Sauce
There are numerous types of sauces used in various cuisines around the world. Some of the most common include:
- Gravy: A sauce made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.
- Salsa: A variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips.
- Pesto: A sauce originating in Genoa, Italy, traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano, all blended with olive oil.
- Marinara Sauce: An Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
Related Terms
- Condiment: A spice, sauce, or preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish.
- Dressing: A type of sauce used to bind and flavor greens and/or vegetables.
- Coulis: A form of thick sauce made from puréed and strained vegetables or fruits.
External links
- Medical encyclopedia article on Sauce
- Wikipedia's article - Sauce
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski