v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a flavored liquid designed to accompany food in order to enhance or bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of saucemaking. It was the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of derivative sauces were classified under one of four “mother sauces”: Those are: Espagnole (brown stock-based), Velouté (white stock-based), Béchamel (milk-based), and Allemande (egg-enriched velouté). Add to these a fifth group—Emulsified sauces, such as Hollandaise and Mayonnaise. Myriad variations may be created from these five basic sauces by adding ingredients such as cheese, cream, garlic, herbs, shallots, spices and so on. See also Adobo Sauce; Albert Sauce; Albuféra Sauce; Alfredo Sauce; Aurore Sauce; Bagna Cauda; Barbecue Sauce; Béarnaise; Bercy Sauce; Beurre Blanc; Bigarade Sauce; Bolognese; Bordelaise Sauce; Bread Sauce; Brown Sauce; Brown Stock; Chasseur Sauce; Chili Sauce; Chimichurri; Choron Sauce; Cocktail Sauce; Colbert Sauce; Coulis; Cream Sauce; CrèMe Anglaise; Cumberland Sauce; Demi-Glace; Diable Sauce; Diplomat Sauce; Figaro Sauce; Garum; Genevoise Sauce; Gribiche Sauce; Hard Sauce; Harissa; Hoisin; Hummus; Kecap Manis; Ketchup; Louis Sauce; Lyonnaise Sauce; Maltaise Sauce; Marchands De Vin; Marguery Sauce; Marinara Sauce; Melba Sauce; Mole; Mornay Sauce; Mousseline; Nam Pla; Nantua Sauce; Newburg Sauce; Normande Sauce; Nuoc Cham; Oyster Sauce; Parisienne Sauce; Perigueux Sauce; Pesto; Piquante Sauce; Pistou; Plum Sauce; Ponzu; Puttanesca Sauce; Ragù; Ranchero Sauce; Rémoulade; Robert Sauce; Romesco; Rouille; Shrimp Sauce; Skordalia; Sofrito; Soubise; Soy Sauce; Supreme Sauce; Tabasco; Tamari; Tartar Sauce; Tentsuyu; Tomato Sauce; Tonnato Sauce; Verte Sauce; Vinaigrette; White Stock; Worcestershire Sauce.
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