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A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany. The sauce can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared. Sauces add a variety of features to foods, such as complimenting or enhancing flavors, succulence, attractive appearance, and additional texture. Initially perfected by the French, all sauces are now universally categorized into one of 5 groups of sauces serving as a base or foundation for others sauces and referred to as the Grand or Mother Sauces. This group of sauces must be able to prepared in large batches for use as a foundation for making smaller versions that are seasoned and flavored separately, but all using one of the 5 Grand Sauces as their base. The Grand Sauces include:
1) Brown (demi-glace) or Espagnole - sauces that are brown stock-based, such as brown sauces. Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madère, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara.
2) Velouté - sauces that are made with white stock and roux. Common sauces in this group include, Allemande, Ravigote, Suprème, and White Bordelaise.
3) Béchamel - sauces that are made with milk and pale roux. Common sauces in this group include Crème, Mornay and Soubise.
4) Red or Tomato Sauces - tomato based sauces. Common sauces in this category include spaghetti sauce, marinara and a wide variety of tomato sauces.
5) Emulsions - sauces that are emulsified such as hollandaise or mayonnaise.
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Béchamel Sauce | 
Tomato Sauce | | 
Hollandaise Sauce | 
Cacciatori Simmer Sauce |
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USDA Nutrition Facts |
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| Calories 438 |
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| Protein 7g |
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| Total Fat 18g |
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| Total Carbohydrates 60g |
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| Dietary Fiber 1g |
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| Sugars 10g |
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| Potassium 428mg |
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| Sodium 3202mg |
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| Cholesterol 23mg |
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| Serving Size 1 cup |
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| Calories 104 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 28g |
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| Dietary Fiber 0g |
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| Sugars 8g |
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| Potassium 370mg |
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| Sodium 20mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 104 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 19g |
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| Dietary Fiber 5g |
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| Sugars 10g |
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| Potassium 370mg |
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| Sodium 1338mg |
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| Cholesterol 0mg |
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Sauce term - Related Content |
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| A rich, creamy sauce with a tangy overtone that is served cold over seafoods, poultry, cold meats, and vegetables. |
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| Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of poultry and vegetable dishes. |
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| Loaded with dark and golden raisins and flavored with dark rum and variety of spices, this sauce is a great topping for warm apple upside down cake or other dessert favorites. |
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| A savory and slightly sweet sauce to use as a topping when baking ham and then to serve as a sauce that can be added to the ham as it is sliced. |
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| This sauce can be made with fresh oregano or fresh cilantro and is typically served with meat or vegetables. |
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Most pastas have a similar flavor but when the sauce is added, the pasta and sauce create their own unique flavor. There are many types of sauces that can be used but some ... |
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Glaze: Barbecue sauce can be used as a glaze for barbecued or grilled meat by brushing it on the meat at the end of the cooking process.
Condiment: Barbecue sauce can be ... |
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There are many varieties of pre-made sauces available in food stores and specialty shops that can be used with all varieties of pasta. Experimenting with the pre-made sauces ... |
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The ingredients used for barbecue sauces may vary greatly based on different regions of the United States where particular ingredients are more popular. The earliest known ... |
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| Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods. Typically made from eggplant mixed ... |
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| Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta. Spinach Sauce may be ... |
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| A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served. As an example, a Finishing Sauce may be mixed ... |
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| Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and ... |
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| A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients. Some of the foods combined into this sauce may include ... |
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