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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 Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

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.

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In traditional British cuisine, gravy is a sauce used on roast dinner. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat (usually on pork, lamb and beef respectively). Redcurrant jelly, mint jelly, and white sauce may also be used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce (as used in a prawn cocktail), whisky sauce (for serving with haggis), Albert sauce (horseradish sauce to enhance flavour of braised beef) and cheddar sauce (as used in cauliflower or macaroni and cheese). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as India.[1]

There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of soy sauce, fermented bean paste including doubanjiang, chili sauces, oyster sauce, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:

Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique (roughly from the end of the 19th century until the advent of nouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine.

In the early 19th century, the chef Marie-Antoine Carme created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carme is responsible for, but it is estimated to be in the hundreds. Most of them have been listed in Carme reference cookbook "The art of French Cuisine in the 19th century" (The French Title: "L'art de la cuisine franaise au XIXe sicle").[3]

In the early 20th century, the chef Auguste Escoffier refined Carme's list of basic sauces in his classic Le Guide culinaire, which in the most recent 4th edition that was published in 1921, listed the foundation or basic sauces as Espagnole, Velout, Bchamel, and Tomate.[5] Sauce Allemande, which was mentioned as a preparation of Velout made with egg yolks,[6] is replaced by Sauce Tomate.[7] One other sauce-de-base that is mentioned in Le Guide culinaire is Sauce Mayonnaise, which Escoffier wrote was a sauce Mre akin to the sauces Espagnole and Velout due to the number of derivative sauces that can be made.[7]

In A Guide to Modern Cookery, an English abridged translation of Escoffier's 1903 edition of Le Guide culinaire, Hollandaise was included in the list of basic sauces,[8] which made for a list that is identical to the list of five fundamental "French Mother Sauces" that is acknowledged by a variety of sources:[9][10][11][12]

A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".[13] Most sauces commonly used in classical cuisine are daughter sauces. For example, bchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow.

Indian cuisines use sauces such as tomato-based sauces with varying spice combinations such as 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/or 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, colo-colo, dabu-dabu and rica-rica. Sambal is an umbrella term; there are many, many kinds of sambal.

Sauces used in traditional Japanese cuisine are usually based on shyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce. Japanese sauce or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu.

Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon juice), salsa cocida, salsa verde, chile, and salsa roja are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients include chili, tomato, onion, and spices; thicker sauces often contain avocado.

Peruvian cuisine uses sauces based mostly in different varieties of aj combined with several ingredients, most notably salsa huancana based on fresh cheese and salsa de ocopa based on peanuts or nuts.

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Victor began his culinary journey working in Darden Restaurants, gaining experience and expertise. As a sophomore at Victor began his culinary journey working in Darden Restaurants, gaining experience and expertise. As a sophomore at Kent State University, he established his Signature Line of Sauces. Victor quickly gained popularity within the community by displaying his sauces at local fairs, festivals, and expos. In completing Kent State, Victor continued to expand his efforts to distribute his Signature Line of Sauces. Victor was chosen as one of the anchor Chefs in Cleveland's first-ever Food Hall (Ohio City Galley).

Sauce The City is Victor's breakout concept which has now expanded beyond the Food hall scene opening up 5 other locations 2 being inside FirstEnergy Stadium 2 inside Rocket Mortgage Field house, and a stand alone brick & Mortar restaurant in University Heights. The challenge of overcoming multiple changes in his business Searcy consulted with such agencies as The Urban League of CLeveland. Business Mentor Diontae James assists Searcy in budgeting, debt consolidation, and advice regarding employee retention. The Urban League has been essential in assisting throughout the years of being in business from selling sauce to running multiple locations. Sauce The CIty is a proud corporate partner with ARAMARK, NBA, and NFL.

SO! waited and waited for months for Dukes to resupply the sampler kit. After about 8 months i sent in an email explaining my dismay. About a month after that email i received an alert in my email box that supplies were replenished. Ordered. Received and using. ALL the sauces are excellent and Thank you Dukes for listening and making happy customers happy. God bless!!!

Then, add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix until the ingredients are evenly distributed throughout the sauce.

"Very respectable hot sauce. I've never been a fan of spicey foods until I had sauce bae. Very flavorful with a fruity and earthy finish. It says it's made with habanero, to me, it's no hotter than a jalapeno. On my 4th bottle in just over a month."

Natasha, I follow you every day and Ir have made so many of your recipes. Now I have a problem, where can I find a large recipe for Tartar Sauce for our church fish try. I mean really large, like to start with for a 100 servings. Our little packets of Tartar sauce Friday night were awful.

Love your family.

Omg. Hubby brought home fresh pike and made a beer batter. Made this tartar sauce and DELICIOUS!!! Had to share with friends down the road, because it was SO DELICIOUS. Definitely our now go to recipe.

Was looking for a simple but good tartar sauce recipe. I have used some of your previous recipes and liked them so tried this one. Loved it!!!! I just added some Dijon mustard for an extra kick. Will keep

We ran out of store bought tartar sauce and I k ew I had seen your recipe for it lately. Easy to make and everything was in the house for it. What could be easier? It is delicious too and I am not a tartar sauce lover generally. Great with popcorn shrimp.

In a large saucepan on low heat, cook the onions and garlic in oil for 10 to 15 minutes, until the onions are transluscent and soft, but not browned. Add the rest of the ingredients. Simmer uncovered, stirring occasionally, for 30 minutes. Use immediately or store in the fridge for up to a month. e24fc04721