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 flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a saucier.

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  1. medtran49

    Recipe Fresh tomato Sicilian Sauce

    This is a recipe from the Frugal Gourmet Cooks Italian cookbook. We usually make the whole batch and either can or freeze in portion-size bags. Lay the bags flat while they freeze and they stack nicely, making for efficient space usage in freezer, as well as cutting down on thawing time since...
  2. C

    Recipe Carolina Barbecue Sauce

    Carolina Barbecue Sauce "Carolina-style barbecue is traditionally on the sour side. If you want a sweeter sauce, add 1/2 cup brown sugar and a pinch of ground mace." 1/2 cup red-wine vinegar 2 TB. peanut oil 1/4 cup Dijon mustard 2 TB. Worcestershire sauce 1 TB sweet Paprika 1/4 tsp. Tabasco...
  3. Morning Glory

    Recipe Cauliflower with Mace & Onion Sauce

    Somehow this seems to me to be a very English dish - I think its because of the use of mace and boiled onions which seems quaintly old-fashioned. The sauce makes a great alternative to the usual cheese sauce. The onions make it rather sweet but the mace stops it being cloying. Its a lovely...
  4. C

    Recipe Dirty Shrimp in Butter-Beer Sauce

    For MG Dirty Shrimp in Butter-Beer Sauce serves 4 2 lbs. shrimp, shelled and deveined 4 TB. butter 2 tsp. minced garlic 2 tsp. oregano 1 tsp. basil 1 tsp. thyme 1 tsp. cayenne 1/2 tsp. crushed red pepper flakes 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup beer Saute garlic and herbs in butter until...
  5. C

    Recipe Paprika Sauce

    I had just started sorting my sauce recipes to work on today when I found this. It said it was "Excellent with shrimp, lobster, and other seafood. You know I had to post it. lol Paprika Sauce 1 cup butter, divided 3 TB. dry white wine 1 TB finely chopped shallots 1/2 cup heavy cream 1/2 cup...
  6. CraigC

    Recipe Mustard Sauce For Crab

    We primarily use this for stone crab claws, but it works well with other crabs and shrimp. It also is good for Deviled Eggs. Ingredients 1 cup mayonnaise - I just use Kraft regular. 2 tsp Worcestershire Sauce 1 tsp A-1 sauce original 2 tbsp heavy cream 2 tbsp milk 3 tbsp dry Coleman's mustard -...
  7. epicuric

    Recipe Miso caramel sauce

    Ingredients 3 cups caster sugar 1 cup water 1 cup single cream 2 tablespoons white miso paste Method Combine the sugar and water in a heavy-based saucepan over a medium heat. Then without stirring - as this will cause the mixture to crystallise - bring the mixture to the boil. When the...
  8. Yorky

    Recipe Parsley Sauce

    Ingredients 225 ml milk 1 tblsp butter 1 tblsp plain flour, sieved. 2 tblsp fresh parsley, roughly chopped Salt and freshly ground black pepper. Method Pour the milk into a saucepan and add the butter and sieved flour. Slowly bring to the boil whisking continuously. When the sauce...
  9. rascal

    Worcester sauce.......

    do you use a lot of it. I use about between 5 to 10 litres a year. It seems you either love it or loath it. I have a Texan friend who detests it and calls it worst ever sauce,lol. I use it in stews casseroles sausage rolls sauces all sorts of things. There's a you tube article about how it came...
  10. CraigC

    Recipe Coney Island Hotdog Sauce My Version

    This is based on a preparation I use for pan seared and sauteed hotdog that are served over mashed potatoes. The sauce by itself makes a good topping for hotdogs. I usually add mustard on top of the sauce Ingredients 1 Can 14.5 oz stewed tomatoes 1 Medium onion thinly sliced 1 to 2 large garlic...
  11. CraigC

    Recipe Square Meatballs with Pomodoro Sauce

    This caught my eye on another site and will be on the menu this week! Ingredients SAUCE: 1/4 cup extra-virgin olive oil 1/4 small onion, finely chopped 4 minced garlic cloves 1/2 teaspoon crushed red pepper 4 basil sprigs, plus chopped leaves for garnish One 15 ounce can crushed tomatoes 1...
  12. murphyscreek

    Recipe Lamb's Fry and Bacon in Port Sauce

    Ingredients 1 lambs fry sliced 250 gm bacon cut in to 5cm pieces ! onion chopped 2 cloves garlic finely chopped I cup port wine 1/2 cup beef stock Buttermilk Butter Vegetable oil Plain flour Parsley and crumbled blue cheese to garnish Method Marinate sliced lamb's fry in butter milk for 1-2...
  13. Morning Glory

    Ideas for (cooked) mustard sauce

    Recipe development - all ideas appreciated! I'm not sure where the idea came from for cooked mustard sauce but maybe because I remember a chicken dish cooked in Dijon mustard which was lovely. Where and when I had that dish I can no longer recall. It was back in the 80's I think. Anyway, I was...
  14. Morning Glory

    Worcestershire Sauce

    One of the (possibly few) British sauces which are known around the world. Do you use Worcestershire Sauce? Tell us how you use it in your cooking. *http://www.bbc.co.uk/ahistoryoftheworld/objects/mcraSW4BRJyBTtOMbcb6Tw
  15. rascal

    How would you like your steak sir?

    growing up mum cooked the hell out of everything. I grew up with well done meats. I didn't eat steaks until I started working. I was a dad at 17 and working 2 jobs but the one thing I did do after I had set up our flat with furniture was we would always go out for dinner on a Sunday night. I...
  16. epicuric

    Recipe Salmon in banana and chilli sauce

    Salmon in banana and chilli sauce Ingredients (to serve 2) 1 medium onion, chopped finely 1 thumb of fresh ginger, peeled and chopped finely 2 cloves of garlic, peeled and chopped finely 2 birds eye chillis, chopped finely (optionally remove seeds & pith) 300ml banana juice 1 tbsp tomato...
    • epicuric
    • Thread
    • banana cb challenge winning recipes chilli/chili/chile peppers salmon sauce
    • Replies: 2
    • Forum: Fish & Seafood
  17. MicheleJ

    Making Cooking Sauces - Different Gourmet Sauce Bases

    A sauce is considered to be a primary liquid flavored with sautéed seasonings and ingredients. In the gourmet world, before a sauce is complete, it is usually "reduced." This helps create an evaporation effect which makes the sauce more flavorful and thicker. Sometimes sauces are strained to...
  18. The Late Night Gourmet

    How important are sauces to you?

    I never really thought about it before, but I realize now that sauces are important to me. I'm not just talking about what you put on pasta...that's to be expected. But, when I make my breakfast sandwich or burrito in the morning, I always make a sauce with it. Always. I sometimes try to add...
  19. CraigC

    Recipe Bearnaise and Hollandaise Sauce for Chicken Tchoupitoulas

    Bearnaise Sauce Ingredients 3 Tbsp white wine 1 tsp dried tarragon leaves 1/2 tsp very finely chopped fresh parsley (optional) Warm Hollandaise Sauce (recipe to follow) Directions 1) In a small sauce pan, combine the wine, tarragon and if desired, the parsley. Cook over high heat until most of...
  20. Yorky

    White Onion Sauce?

    I came across this many years ago and thought it may complement Yorkshire fried chicken. However, I really don't know how to make it. I'm thinking of starting with a base béchamel sauce but do I fry the onions, boil them or just add them raw? Is there anything else that I should add (in addition...
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