sauce


sauce
sauceless, adj.
/saws/, n., v., sauced, saucing.
n.
1. any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food.
2. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food: cranberry sauce.
3. something that adds piquance or zest.
4. Informal. impertinence; sauciness.
5. Slang. hard liquor (usually prec. by the): He's on the sauce again.
6. Archaic. garden vegetables eaten with meat.
v.t.
7. to dress or prepare with sauce; season: meat well sauced.
8. to make a sauce of: Tomatoes must be sauced while ripe.
9. to give piquance or zest to.
10. to make agreeable or less harsh.
11. Informal. to speak impertinently or saucily to.
[1300-50; ME < MF < LL salsa, n. use of fem. of L salsus salted, ptp. of sallere to salt, deriv. of sal SALT]

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food
      liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken. Seasoning liquids (soy sauce, hot pepper sauce, fish sauce, Worcestershire sauce) are used both as ingredients in cooking and at table as condiments.

      Many sauces begin with a roux, a mixture of flour and fat that is cooked for a few minutes to eliminate the raw taste from the flour and to enable it to absorb a maximum amount of liquid. For brown sauces the roux is cooked until the flour begins to colour. To the roux is added the liquid component of the sauce: milk or cream, stock, wine, pan juices from a roast, etc. Seasoning and solids (e.g., onion, mushrooms, bits of truffle) are then added and the sauce is cooked to the desired thickness. The French white sauce, béchamel, and brown sauce, espagnole, are the bases of dozens of complex variations. Some sauces are thickened by the addition of bread crumbs.

      Sauces thickened with egg yolks include mayonnaise and its variations, which are cold emulsions of egg yolks and vegetable oil, and hollandaise and its variations, which are hot emulsions of egg yolks and butter. Typical additions to these sauces are herbs, garlic, orange rind, or minced vegetables. Greek avgolemono sauce of stock, lemon juice, and egg yolks is extensively used with lamb, vegetables, and fish.

      Butter, heated with herbs and flavourings, forms versatile sauces for fish, vegetables, poultry, and organ meats. Sometimes the butter is allowed to brown (beurre noir) for a distinctive taste that is sharpened with lemon juice, vinegar, or capers. For beurre blanc, a reduced seasoning liquid is beaten into softened butter before it can melt completely. Hard sauce, or brandy butter, is a stiff mixture of powdered sugar, butter, brandy, and spice that is served with mincemeat and Christmas puddings.

      Oil and vinegar sauces, such as vinaigrette dressing, are most often used with salads and cold dishes. English mint sauce for lamb has a vinegar base, as do green sauces such as the Italian salsa verde and Argentine chimichurri, both served with plain-cooked meats.

      Tomato sauces are purees of that vegetable with herbs, spices, other vegetables, and sometimes ham or bacon. Bolognese sauce is the classic Italian meat sauce for pasta, a tomato sauce with minced beef. Mexican salsa cruda is an uncooked mixture of chopped tomatoes, onions, jalapeño peppers, and cilantro, or coriander leaf, that is extensively used as a table condiment.

      Fruit purees may be called sauces. Applesauce, cranberry and lingonberry sauce, and rhubarb sauce function as condiments with rich meats.

      Dessert sauces include boiled custard, or crème anglaise, chocolate sauces (usually made with sugar, cream, and butter), and fruit sauces. Fruit sauces are often made by mixing the fruit or fruit juice with sugar, spice, and liqueurs. Cooked fruit sauces are thickened with cornstarch or arrowroot powder, for a delicate, transparent finish. A family of sweet sauces is made by cooking butter and sugar until the sugar begins to caramelize.

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Universalium. 2010.

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  • sauce — [ sos ] n. f. • 1450; salse v. 1170; var. sause, sausse « eau salée » v. 1138; lat. pop. ° salsa « chose salée », class. salsus « salé » I ♦ 1 ♦ Préparation liquide ou onctueuse, formée d éléments gras et aromatiques plus ou moins liés et étendus …   Encyclopédie Universelle

  • saucé — sauce [ sos ] n. f. • 1450; salse v. 1170; var. sause, sausse « eau salée » v. 1138; lat. pop. ° salsa « chose salée », class. salsus « salé » I ♦ 1 ♦ Préparation liquide ou onctueuse, formée d éléments gras et aromatiques plus ou moins liés et… …   Encyclopédie Universelle

  • Sauce — hollandaise über Spargel und Kartoffeln Sauce oder Soße (von französisch sauce, „Tunke“, „Brühe“; aus lateinisch salsa, „gesalzene Brühe“) ist eine flüssig bis sämig gebundene, würzende Beigabe zu warmen und kalten Speisen, Salaten und Desserts …   Deutsch Wikipedia

  • Sauce — Sauce, n. [F., fr. OF. sausse, LL. salsa, properly, salt pickle, fr. L. salsus salted, salt, p. p. of salire to salt, fr. sal salt. See {Salt}, and cf. {Saucer}, {Souse} pickle, {Souse} to plunge.] 1. A composition of condiments and appetizing… …   The Collaborative International Dictionary of English

  • Sauce — (s[add]s), v. t. [Cf. F. saucer.] [imp. & p. p. {Sauced} (s[add]st); p. pr. & vb. n. {Saucing} (s[add] s[i^]ng).] 1. To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor. [1913… …   The Collaborative International Dictionary of English

  • sauce — (Del lat. salix, ĭcis). m. Árbol de la familia de las Salicáceas, que crece hasta 20 m de altura, con tronco grueso, derecho, de muchas ramas y ramillas péndulas. Tiene copa irregular, estrecha y clara, hojas angostas, lanceoladas, de margen poco …   Diccionario de la lengua española

  • sauce — [so:s US so:s] n [Date: 1300 1400; : Old French; Origin: Latin salsa, from sallere to add salt to , from sal salt ] 1.) [U and C] a thick cooked liquid that is served with food to give it a particular taste tomato/cheese/wine etc sauce ▪ vanilla… …   Dictionary of contemporary English

  • sauce — [ sɔs ] noun count or uncount ** 1. ) a liquid food that you put on other foods to give them a particular flavor: soy/tomato/mint sauce ice cream and chocolate sauce 2. ) the sauce AMERICAN OLD FASHIONED alcoholic drinks: hit the sauce (=drink a… …   Usage of the words and phrases in modern English

  • sauce — ► NOUN 1) thick liquid served with food to add moistness and flavour. 2) N. Amer. stewed fruit, especially apples. 3) informal, chiefly Brit. impertinence. ► VERB 1) (usu. be sauced) season with a sauce. 2) make more interesting and exc …   English terms dictionary

  • saucé — saucé, ée (sô sé, sée) part. passé de saucer. 1°   Trempé dans une sauce. Manger son pain saucé.    Fig. et familièrement. •   Mme de Coulanges m a écrit une grande lettre toute pleine d amitiés et de nouvelles.... elle dit que le voyage de… …   Dictionnaire de la Langue Française d'Émile Littré

  • sauce — sustantivo masculino 1. Área: botánica Conjunto de árboles de la familia de las salicáceas que crece en terrenos húmedos. sauce blanco Sauce de tronco grisáceo y hojas muy pequeñas lanceoladas cubiertas de vello blanquecino. sauce llorón Sauce de …   Diccionario Salamanca de la Lengua Española


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