Sauce

In a sauce is a thick liquid which may be used to add flavor to food, to
moisten it and/or make it look more attractive on the plate. Sauces form an
important part of traditional French cuisine. These French-style sauces are
thickened with starch or roux (flour cooked in butter) and fall into two
basic categories - brown sauces, which are based on demi-glace, a reduction
of browned veal and beef bones, and white sauces, based on veloutŽ, a
reduction of the meat and bones of veal, chicken or both, or of fish. Also
important in French cuisine are sauces in the BŽchamel family, based on
flour and thickened milk, "emulsified sauces", which use eggs as emulsifiers
to combine normally immiscible ingredients such as oil and vinegar, and
"butter sauces", in which butter fat is re-emulsified back to a state
resembling the original

There are also many sauces based on tomato, other vegetables and various
spices. Asian cooking uses an entirely different range of sauces.

Sauces can also be sweet, and used either hot or cold to accompany and
garnish a dessert.

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