Sauces
Sauces
Sauces (/sɔːs/; from French, sauce [sos], from Latin, salsa [sals-a], 'salted') are a type of condiment that adds flavor or moisture to food. They are often used in cooking to enhance the taste and appearance of dishes.
Etymology
The word "sauce" is derived from the Old French word "sauce," which in turn comes from the Latin word "salsa," meaning "salted." This reflects the historical use of sauces as a means of preserving food.
Types of Sauces
There are many different types of sauces, each with its own unique flavor profile and culinary uses. Some of the most common types include:
- Gravy: A type of sauce made from the juices of cooked meat, often thickened with flour or cornstarch.
- Marinara sauce: A tomato-based sauce commonly used in Italian cuisine.
- Bechamel sauce: A white sauce made from butter, flour, and milk, often used in French cuisine.
- Hollandaise sauce: An emulsion of egg yolk, butter, and lemon juice, often used in French cuisine.
- Barbecue sauce: A flavorful sauce often used for grilling or barbecuing meat.
- Soy sauce: A salty, fermented sauce made from soybeans, often used in Asian cuisine.
Related Terms
- Condiment: A substance used to add flavor to food.
- Dressing: A type of sauce used to flavor salads.
- Dip: A thick sauce in which food is dipped before eating.
- Marinade: A sauce in which food is soaked before cooking to flavor and tenderize it.
- Glaze: A type of sauce used to give food a shiny coating.
External links
- Medical encyclopedia article on Sauces
- Wikipedia's article - Sauces
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