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A sauce is a thickened liquid that can be used to add flavour to food, to moisten it, and/or to make it look more attractive on the plate. The term sauce comes from the French sauce of the same meaning, from Latin salsa also of the same meaning, from sal, " salt". Related words: "saline", " salad".

1 Sauces in French cuisine

Sauces form an important part of traditional French cuisine. French-style sauces are thickened with starch or roux ( flour cooked in butter. ) The 19th-century French chefs Antonin Carême and Auguste Escoffier evolved an intricate methodology by which hundreds of sauces were classified under one of five (or six) mother sauces from which all others are made.

• Béchamel is based on flour and milk
• Velouté is based on a light broth, fish, chicken or veal.
• Espagnole is based on brown stock, beef etc.
• MayonnaiseIn cooking, mayonnaise is a thick, white, creamy, cold sauce; an emulsion of vegetable oil suspended in a matrix of egg yolks, flavored with vinegar or lemon juice, and seasonings. Mayonnaise is made by slowly introducing oil into the other liquids while and Hollandaise use eggsBird and fish eggs are common food sources. Fish eggs are known as roe or caviar. The most commonly-used bird eggs are those from the chicken, duck and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the la as emulsifiers to combine normally immiscible ingredients such as oilOil is a generic term for fluids that are not miscible with water. The name comes from Latin oleum for olive oil. Oil is frequently used to refer to petroleum an "oil shortage" generally means an inadequate supply of petroleum rather than cooking oil. and vinegarVinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. Vinegar is typically three to five percent by volume acetic acid, and natural vinegars also contain smaller amounts of ta
• Beurre blancBeurre blanc is a hot butter sauce made with a vinegar and shallot reduction to which butter is added ( lemon juice is sometimes used in place of vinegar). The story of its origin is one of serendipity. A French chef in western France forgot to use eggs w,and other butterButter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard. It is sol sauces, use butter fat that is re-emulsified back to a state resembling the original
• Tomato sauceTomato sauce is a condiment made with tomatoes and sometimes also ham, onions, basil, salt, oil, garlic and various spices. A few tomatoes are broiled, skinned and mixed with a small amount of chopped ham, onion and some salt, oil, basil and other spices. is also considered to be a mother sauce, though it is a later addition to the other five.