Sauce

Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish.

Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'.

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: In some Chinese cuisines, such as Cantonese, dishes are often thickened with a slurry of cornstarch or potato starch and water.

See List of Chinese sauces Filipino cuisine typically uses "toyomansi" (soy sauce with kalamansi lime) as well as different varieties of suka, patis, bagoong and banana ketchup, among others.Sauces in French cuisine date back to the Middle Ages.

In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes.

Many are included in his Art de la cuisine française au XIXe siècle.

[5] In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in his classic Guide culinaire.

Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate.

Various cooking oils, ghee and/or cream are also regular ingredients in Indian sauces.

Typical ingredients include chili, tomato, onion, and spices; thicker sauces often contain avocado.

Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by the Nahua name mole (compare guacamole).

In Argentinian and Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat.