Jump to content

Main menu Navigation ●Main page ●Contents ●Current events ●Random article ●About Wikipedia ●Contact us ●Donate Contribute ●Help ●Learn to edit ●Community portal ●Recent changes ●Upload file

Search

●Create account ●Log in ●Create account ● Log in Pages for logged out editors learn more ●Contributions ●Talk

Editing Sauce

●Article ●Talk ●Read ●Edit ●View history Tools Actions ●Read ●Edit ●View history General ●What links here ●Related changes ●Upload file ●Special pages ●Page information ●Get shortened URL ●Download QR code ●Wikidata item Appearance

You are not logged in. Your IP address will be publicly visible if you make any edits. If you log inorcreate an account, your edits will be attributed to a username, among other benefits.

Content that violates any copyrights will be deleted. Encyclopedic content must be verifiable through citations to reliable sources.

You are about to undo an edit. Please check the comparison below to verify that this is what you want to do, then publish the changes below to finish undoing the edit.

If you are undoing an edit that is not vandalism, explain the reason in the edit summary. Do not use the default message only.

{{short description|Liquid, cream, or semi-solid food served on or used in preparing other foods}}
{{other uses}}
[[File:Lunch sauces.jpg|thumb|250px|[[Samosa]]s accompanied by four sauces]]
[[File:Tzatziki IMGP1480.jpg|thumb|250px|[[Tzatziki]] yoghurt sauce]]
[[File:Whisking sauce-01.jpg|thumb|250px|A chef [[whisk]]ing a sauce]]

In [[cooking]], a '''sauce''' is a [[liquid]], [[cream]], or semi-[[solid]] food, served on or used in preparing other [[food]]s. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a [[French language|French]] word probably from the post-classical [[Latin]] ''salsa'', derived from the classical ''salsus'' 'salted'.<ref>{{Cite book |title=Oxford English Dictionary}}</ref> Possibly the oldest recorded European sauce is [[garum]], the [[fish sauce]] used by the [[Ancient Romans]], while [[doubanjiang]], the Chinese soy bean paste is mentioned in ''[[Rites of Zhou]]'' in the 3rd century BC.

Sauces need a [[liquid]] component. Sauces are an essential element in cuisines all over the world.

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like [[mayonnaise]], prepared cold but served lukewarm like [[pesto]], cooked and served warm like [[bechamel]] or cooked and served cold like [[apple sauce]]. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like [[Worcestershire sauce]], [[HP Sauce]], [[soy sauce]] or [[ketchup]]. Sauces for [[salad]] are called [[salad dressing]]. Sauces made by [[Deglazing (cooking)|deglazing]] a pan are called pan sauces.

A chef who specializes in making sauces is called a [[saucier]].

==Cuisines==

===British===
In traditional British cuisine, [[gravy]] is a sauce used on [[roast dinner]]. The sole survivor of the medieval bread-thickened sauces, [[bread sauce]] is one of the oldest sauces in British cooking. [[Apple sauce]], [[mint sauce]] and [[Horseradish|horseradish sauce]] are used on meat (usually on [[pork]], [[Lamb and mutton|lamb]] and [[beef]] respectively). [[Redcurrant jelly]], [[mint jelly]], and [[white sauce]] may also be used. [[Salad cream]] is sometimes used on salads. [[Ketchup]] and [[brown sauce]] are used on fast-food type dishes. Strong English [[Mustard (condiment)|mustard]] is also used on various foods, as is [[Worcestershire sauce]]. [[Custard]] is a popular [[dessert sauce]]. Other popular sauces include [[mushroom sauce]], [[marie rose sauce]] (as used in a prawn cocktail), [[whisky sauce]] (for serving with [[haggis]]), [[Albert sauce]] (horseradish sauce to enhance flavour of braised beef) and [[cheddar sauce]] (as used in cauliflower or [[macaroni and cheese]]). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as [[India]].<ref>{{cite book   | title = British Food: An Extraordinary Thousand Years of History | author= Colin Spencer |publisher = Grub Street Publishers  |url = https://books.google.com/books?id=w8SIDwAAQBAJ&q=sauce | date = 2011 | isbn = 9781908117779 | access-date = 13 January 2020}}</ref>

=== Caucasian ===
* [[Ajika]] is a spicy hot sauce originating in [[Abkhazia]], widely used in [[Georgian cuisine]] and found also in parts of [[Russia]], [[Armenia]], and [[Georgia (country)|Georgia]].
* [[Ships (sauce)]] is a traditional sauce of [[Circassian cuisine]], made on a base of meat [[broth]] with pounded garlic, pepper, and [[Soured milk|sour milk]] or cream.<ref>{{cite web|last1=Jaimoukha|first1=Amjad|title=Circassian Cuisine|url=https://www.circassianworld.com/pdf/AdygheCuisine.pdf|access-date=15 July 2019|publisher=CircassianWorld.com}}</ref>
* [[Tkemali]] is a tart and savoury traditional [[Georgian cuisine|Georgian]] sauce of [[Prunus cerasifera|cherry plum]]s in combination with various spices, including garlic, [[wikt:pennyroyal|pennyroyal]], [[coriander]], [[dill]], and chili.

=== Chinese ===
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of [[soy sauce]], [[fermented bean paste]] including [[doubanjiang]], [[Chili sauce and paste|chili sauces]], [[oyster sauce]], and also many oils and vinegar preparations. 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:

* Braising sauces or marinades (卤水)
* Cooking sauces (调味)
* Dipping sauces (蘸水)

In some [[Chinese cuisine]]s, such as [[Cantonese cuisine|Cantonese]], dishes are often thickened with a slurry of [[Corn starch|cornstarch]] or potato starch and water.

See ''[[List of Chinese sauces]]''

=== Filipino ===
[[Filipino cuisine]] typically uses "toyomansi" ([[soy sauce]] with [[kalamansi lime]]) as well as different varieties of [[vinegar|suka]], [[fish sauce|patis]], [[bagoong]] and [[banana ketchup]], among others.[[Image:Kolasås sjudandes på spisen.jpg|thumb|right|Caramel sauce]]

===French{{anchor|French_cuisine}}===
[[File:Flickr avlxyz 4140435178--Salmon Benedict on potato cake.jpg|thumb|[[Hollandaise sauce]] atop a salmon [[Eggs Benedict]]]]{{Main|French mother sauces}}
Sauces in [[Cuisine of France|French cuisine]] date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In ''[[cuisine classique]]'' (roughly from the end of the 19th century until the advent of ''[[nouvelle cuisine]]'' in the 1980s), sauces were a major defining characteristic of French cuisine.

In the early 19th century, the chef [[Marie-Antoine Carême]] created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Most of them have been listed in Carême reference cookbook "The art of French Cuisine in the 19th century" (The French Title: "L'art de la cuisine française au XIXe siècle").<ref>{{Cite book|last=Carême|first=Marie-Antoine (1784-1833) Auteur du texte|url=https://gallica.bnf.fr/ark:/12148/bpt6k853460z|title=L'art de la cuisine française au XIXe siècle : traité élémentaire et pratique,.... T. 2 / par M. A. Carême,...|date=1833|language=EN}}</ref>

Carême considered the four ''grandes sauces'' to be [[Espagnole sauce|Espagnole]], [[Velouté sauce|Velouté]], [[Allemande sauce|Allemande]], and [[Sauce Béchamel|Béchamel]], from which a large variety of petites sauces could be composed.<ref name="Carême1854">
{{
cite book|last=Carême|first=Marie Antonin|year=1854|title=L'art de la cuisine française au dix-neuvième siècle|volume=3|publisher=Au Depot de librairie|location=Paris|language=fr|author-link=Marie-Antoine Carême|url=https://www.amazon.com/gp/reader/0543991261|page=1|access-date=7 December 2013
}}</ref>

In the early 20th century, the chef [[Auguste Escoffier]] refined Carême's list of basic sauces in his classic ''[[Le Guide culinaire]]'', which in the most recent 4th edition that was published in 1921, listed the foundation or basic sauces as Espagnole, Velouté, Béchamel, and Tomate.<ref name='Guide culinaire 1921-EngPub'>
{{cite book |last1=Escoffier |first1=A. 
|title=Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English 
|year=1979 |orig-year=1921 
|publisher=Mayflower Books |location=New York |isbn=0831754788 
|page=33 |edition=1st American 
|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=33&q1=espagnole%20veloute%20bechamel%20tomato |access-date=17 December 2020
}}
</ref>  Sauce Allemande, which was mentioned as a preparation of Velouté made with egg yolks,<ref name="Escoffier1903">
{{
cite book|last1=Escoffier|first1=Auguste|author-link=Auguste Escoffier|last2=Gilbert|first2=Philéas|last3=Fétu|first3=E.|last4=Suzanne|first4=A.|last5=Reboul|first5=B.|last6=Dietrich|first6=Ch.|last7=Caillat|first7=A.
|title=Le Guide Culinaire, Aide-mémoire de cuisine pratique
|url=https://books.google.com/books?id=t8UeTMbS5uYC|access-date=7 December 2013|year=1903
|publisher=Émile Colin, Imprimerie de Lagny|language=fr|location=Paris|display-authors=etal|url-status=live
|archive-url=https://web.archive.org/web/20140104165512/http://books.google.com/books?id=t8UeTMbS5uYC|archive-date=4 January 2014|df=dmy-all
}}
</ref> is replaced by Sauce Tomate.<ref name=escoffier1912>
{{
Cite book|last=Escoffier|first=Auguste (1846-1935)
|title=Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu
|page=13|date=1912|language=EN
|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|access-date=2020-12-08|archive-date=2020-10-21
|archive-url=https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116|url-status=live
}}
</ref> One other sauce-de-base that is mentioned in ''Le Guide culinaire'' is Sauce Mayonnaise, which Escoffier wrote was a sauce Mère akin to the sauces Espagnole and Velouté due to the number of derivative sauces that can be made.<ref name="escoffier1912" />

In ''A Guide to Modern Cookery'', an English abridged translation of Escoffier's 1903 edition of ''Le Guide culinaire'', Hollandaise was included in the list of basic sauces,<ref>
{{
cite book | last=Escoffier | first=Auguste | author-link=Auguste Escoffier | date=1907 
| title=A Guide to Modern Cookery 
| pages=[https://archive.org/details/cu31924000610117/page/n27 2], 15 
| url=https://archive.org/details/cu31924000610117 
| location=London | publisher=William Heinemann 
| access-date=7 December 2013 
}}

</ref> which made for a list that is identical to the list of five fundamental "[[French Mother Sauces]]" that is acknowledged by a variety of sources:<ref>
{{
Cite book|title=Understand Cooking|last=Lundberg|first=Donald E.|date=1965|publisher=Pennsylvania State University|page=277}}</ref><ref>
{{Cite book|title=Sauces Reconsidered: Après Escoffier|last=Allen|first=Gary|date=2019|publisher=Rowman & Littlefield|page=52}}</ref><ref>
{{Cite book|title=The Elements of Cooking: Translating the Chef's Craft for Every Kitchen|last=Ruhlman|first=Michael|date=2007|publisher=Simon and Schuster|page=171}}</ref><ref>{{Cite web|title=Do You Know Your French Mother Sauces?|url=https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794|access-date=2020-12-08|website=Kitchn|language=en|archive-date=2020-11-12|archive-url=https://web.archive.org/web/20201112020549/https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794|url-status=live}}
</ref>

* [[Espagnole sauce|Sauce Espagnole]], a fortified brown veal stock sauce, thickened with a brown [[roux]]
* [[Velouté sauce|Sauce Velouté]], a light stock-based sauce, thickened with a roux or a ''liaison'', a mixture of egg yolks and cream.
* [[Béchamel sauce|Sauce Béchamel]], a milk-based sauce, thickened with a [[roux]] of flour and butter.
* [[Tomato sauce#France|Sauce Tomate]], a tomato-based sauce.
* [[Hollandaise sauce|Sauce Hollandaise]], an [[emulsion]] of butter and lemon (or vinegar), using [[egg yolk]] as the [[Emulsion#Emulsifiers|emulsifier]].

A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".<ref>{{cite web|url=http://www.recipetips.com/glossary-term/t--34435/small-sauce.asp|title=Small Sauce|access-date=31 December 2016|url-status=live|archive-url=https://web.archive.org/web/20170214020929/http://www.recipetips.com/glossary-term/t--34435/small-sauce.asp|archive-date=14 February 2017|df=dmy-all}}</ref> Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into [[Mornay sauce|Mornay]] by the addition of grated cheese, and espagnole becomes [[Bordelaise sauce|bordelaise]] with the addition of reduction of red wine, [[shallots]], and poached beef [[Bone marrow (food)|marrow]].

A specialized implement, the [[French sauce spoon]], was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.

=== Indian ===
[[Indian cuisine|Indian]] cuisines use sauces such as tomato-based sauces with varying spice combinations such as [[tamarind sauce]], coconut milk-/paste-based sauces, and [[chutneys]]. There are substantial regional variations in [[Indian cuisine]], but many sauces use a seasoned mix of onion, [[ginger]] and garlic paste as the base of various gravies and sauces. Various [[cooking oil]]s, [[ghee]] and/or [[cream]] are also regular ingredients in Indian sauces.

=== Indonesian ===
[[Indonesian cuisine]] uses typical sauces such as ''[[kecap manis]]'' (sweet [[soy sauce]]), ''bumbu kacang'' ([[peanut sauce]]) and [[tauco]], while popular hot and spicy sauces are [[sambal]], [[colo-colo (condiment)|colo-colo]], [[dabu-dabu]] and [[rica-rica]]. Sambal is an umbrella term; there are many, many kinds of [[sambal]].[[File:Sauce boat.jpg|thumb|In the European traditions, sauces are often served in a [[sauce boat]].]]

===Italian===
Italian sauces reflect the rich variety of the [[Italian cuisine]] and can be divided in several categories including:

====Savory====
=====For meats, fish and vegetables=====
Examples are:
* [[Sauce Béchamel|Besciamella]] from [[Tuscany]] and [[Emilia-Romagna]]
* [[Bagna càuda]] from [[Piedmont]]
* [[Salmoriglio]] from [[Sicily]]
* [[Gremolata]] from [[Milan]]
* [[Green sauce#Italian salsa verde|Salsa verde]] from Emilia-Romagna and Tuscany

=====For pasta=====
[[File:Tagliatelle al ragù (image modified).jpg|thumb|[[Tagliatelle]] al [[Ragù alla Bolognese]]]]
[[File:Ingredienti per il pesto Genovese (Ingridients for Pesto Genovese).jpg|thumb|Ingridients for ″Pesto Genovese″]]
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
* [[Ragù alla Bolognese]] from [[Bologna]]
* [[Pesto]] from [[Genoa]]
* [[Carbonara]] and [[amatriciana]] from [[Lazio]]
*[[Neapolitan ragù|Ragù alla Napoletana]] from [[Campania]]

====Dessert====
* [[Zabaione]] from Piedmont
* [[Custard|Crema pasticciera]] made with eggs and milk and common in the whole peninsula
* "Crema al [[mascarpone]]" used to make [[Tiramisù]] and to dress [[panettone]] at Christmas and common in the North of the country.
{{Clear}}

===Japanese===
[[File:Sauce on Satay.jpg|thumb|Sauce being brushed on [[satay]] in the hawker food court at Tanjung Aru beach, [[Sabah]], [[Borneo]], [[Malaysia]]]]Sauces used in traditional [[Japanese cuisine]] are usually based on ''shōyu'' ([[soy sauce]]), ''[[miso]]'' or ''[[dashi]]''. ''[[Ponzu]]'', citrus-flavored soy sauce, and ''[[yakitori]] no [[Tare sauce|tare]]'', sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include ''[[gomamiso]]'', miso with ground sesame, and ''[[amamiso]]'', sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to [[Worcestershire sauce]], introduced in the 19th century and modified to suit Japanese tastes. [[Tonkatsu]], [[okonomiyaki]], and [[yakisoba]] sauces are based on this sauce. Japanese sauce or [[wasabi]] sauce is used on [[sushi]] and [[sashimi]] or mixed with soy sauce to make wasabi-joyu.

=== Korean ===
[[Korean cuisine]] uses sauces such as [[doenjang]], [[gochujang]], [[samjang]], [[Fish sauce#Korea|aekjeot]], and soy sauce.

===Latin and Spanish American===
[[Salsa (sauce)|Salsas]] ("sauces" in [[Spanish language|Spanish]]) such as [[pico de gallo]] (tomato, onion and chili chopped with lemon juice), [[salsa cocida]], [[salsa verde]], [[chile sauce|chile]], and [[salsa roja]] are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients include [[Chili pepper|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 [[Nahuatl|Nahua]] name [[Mole (sauce)|mole]] (compare [[guacamole]]).

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

[[Peruvian cuisine]] uses sauces based mostly in different varieties of ''[[Aji (food)|ají]]'' combined with several ingredients, most notably [[salsa huancaína]] based on fresh cheese and [[salsa de ocopa]] based on peanuts or nuts.

===Middle Eastern===
* [[Fesenjān]] is a traditional Iranian sauce of [[pomegranate]]s and [[walnut]]s served over meat and/or vegetables which was traditionally served for [[Yaldā Night|Yalda]] or end of winter and the [[Nowruz]] ceremony.<ref>{{cite news |last1=Sifton |first1=Sam |title=Fesenjan |url=https://cooking.nytimes.com/recipes/1017040-fesenjan |agency=Nytimes |publisher=cooking.nytimes}}</ref><ref>{{cite news |first1=Fesenjan| last1=Khoresht-e|title=Persian Food Primer: 10 Essential Iranian Dishes |url=https://tn.ai/1192646 |access-date=21 September 2016 |agency=Tasnim news |publisher=Tasnim |ref=Food Republic}}</ref><ref>{{cite web |last1=Noll |first1=Daniel |title=Iranian Food: A Culinary Travel Guide to What to Eat and Drink |url=https://uncorneredmarket.com/iran-food/ |website=uncorneredmarket |date=8 December 2018 |access-date=8 December 2018}}</ref>
* [[Hummus]] is a traditional middle eastern sauce or [[Dipping sauce|dip]]. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. It is made of [[chickpeas]] and tahina (sesame paste) and garlic with olive oil, salt and lemon juice.

=== Thai ===
* Southeast Asian cuisines, such as [[Cuisine of Thailand|Thai]] and [[Cuisine of Vietnam|Vietnamese cuisine]], often use [[fish sauce]], made from fermented fish.

==Examples==
{{Main article|List of sauces}}
{{Gallery
| title        = 
|mode=packed
| align        =
| footer       =
| style        =padding: 0; overflow: auto;
| state        =
| height       =160
| width        =
|File:Sauce champignons.jpg|[[Mushroom sauce]]
|File:Béarnaise sauce with Tarragon garnish.jpeg| Sauce béarnaise or [[Béarnaise sauce]].
|File:Apple-sauce-544676.jpg|[[Apple sauce]]
|File:Bread sauce.jpg|[[Bread sauce]]
|File:Steak with five pepper sauce.jpg|A [[Beefsteak|beef steak]] served with [[peppercorn sauce]]
}}

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[Pickling|Pickle]]
* [[Chutney]]
* [[Condiment]]
* [[Coulis]]
* [[Dip (food)|Dip]]
** [[Dip (food)#List of common dips|List of dips]]
* [[Gastrique]]
* [[Gravy]]
* [[Instant sauce]]
* [[List of foods]]
* [[List of condiments]]
* [[List of dessert sauces]]
* [[List of sauces]]
* [[Peanut sauce]]
* [[Salad|Salad dressing]]
* [[Salsa (sauce)|Salsa]]
* [[Sambal]]
* [[Saucery]]
* [[Sofrito]]
{{div col end}}

==References==
===Footnotes===
{{reflist}}

===Citations===
* {{cite book|author=Peterson, James|title=Sauces|publisher=John Wiley & Sons|year=1998|isbn=0-471-29275-3}}
* {{cite book|author=Sokolov, Raymond|title=The Saucier's Apprentice|url=https://books.google.com/books?id=HKUSH4Pu_f0C|publisher=Knopf|year=1976|isbn=0-394-48920-9}}
* {{cite book|author=McGee, Harold|title=On Food and Cooking|publisher=Macmillan|year=1984|isbn=0-02-034621-2}}
* {{cite book|author=McGee, Harold|title=The Curious Cook|publisher=Macmillan|year=1990|isbn=0-86547-452-4|url=https://archive.org/details/curiouscookmorek00mcge_1}}

==Further reading==
* {{cite book|last=Corriher|first=Shirley|author-link=Shirley Corriher|title=Cookwise, the Hows and Whys of Successful Cooking|edition=1st|year=1997|publisher=William Morrow & Company, Inc.|location=New York|isbn=0688102298|chapter=Ch. 4: sauce sense|ref=cookw|url=https://archive.org/details/cookwisehowswhys00corr}}
* Murdoch (2004) [https://books.google.com/books?id=Ro3e18nC6psC&q=%22Essential+Seafood+Cookbook%22 ''Essential Seafood Cookbook''] Seafood sauces, p.&nbsp;128–143. Murdoch Books. {{ISBN|9781740454124}}

==External links==
{{wikiquote}}
{{Commons category|Sauces}}
{{Cookbook|Sauces}}
* [http://www.britannica.com/EBchecked/topic/525307/sauce "Sauce" entry at Encyclopædia Britannica]

{{cuisine}}

{{Authority control}}
{{Use dmy dates|date=April 2017}}

[[Category:Sauces| ]]
[[Category:Culinary terminology]]

Edit summary (Briefly describe your changes)

By publishing changes, you agree to the Terms of Use, and you irrevocably agree to release your contribution under the CC BY-SA 4.0 License and the GFDL. You agree that a hyperlink or URL is sufficient attribution under the Creative Commons license.

Cancel Editing help (opens in new window)

Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · § Cite your sources: <ref></ref>

{{}} {{{}}} | [] [[]] [[Category:]] #REDIRECT [[]]   <s></s> <sup></sup> <sub></sub> <code></code> <pre></pre> <blockquote></blockquote> <ref></ref> <ref name="" /> {{Reflist}} <references /> <includeonly></includeonly> <noinclude></noinclude> {{DEFAULTSORT:}} <nowiki></nowiki>  <span class="plainlinks"></span>

Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ∞ ‹› «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ 𝄫 ♭ ♮ ♯ 𝄪 © ® ™
Latin: A a Á á À à Â â Ä ä Ǎ ǎ Ă ă Ā ā Ã ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}

Wikidata entities used in this page

sauce: Sitelink, Title, Some statements, Description: en, Miscellaneous (e.g. aliases, entity existence)
Category:Sauces: Sitelink

Pages transcluded onto the current version of this page (help):

Sauce (edit)
Template:Anchor (view source) (template editor protected)
Template:Authority control (view source) (template editor protected)
Template:Catalog lookup link (view source) (template editor protected)
Template:Cite book (view source) (protected)
Template:Cite news (view source) (protected)
Template:Cite web (view source) (protected)
Template:Clear (view source) (protected)
Template:Commons category (view source) (template editor protected)
Template:Cookbook (view source) (semi-protected)
Template:Cuisine (view source) (semi-protected)
Template:Cuisines (view source) (semi-protected)
Template:DMCA (view source) (template editor protected)
Template:Dated maintenance category (view source) (template editor protected)
Template:Dated maintenance category (articles) (view source) (template editor protected)
Template:Div col (view source) (template editor protected)
Template:Div col/styles.css (view source) (template editor protected)
Template:Div col end (view source) (template editor protected)
Template:FULLROOTPAGENAME (view source) (template editor protected)
Template:Gallery (view source) (template editor protected)
Template:Hlist/styles.css (view source) (protected)
Template:ISBN (view source) (template editor protected)
Template:Icon (view source) (template editor protected)
Template:If empty (view source) (protected)
Template:Main (view source) (template editor protected)
Template:Main article (view source) (template editor protected)
Template:Main other (view source) (protected)
Template:Navbox (view source) (template editor protected)
Template:Ns has subpages (view source) (protected)
Template:Other uses (view source) (template editor protected)
Template:Pagetype (view source) (protected)
Template:Plainlist (view source) (protected)
Template:Plainlist/styles.css (view source) (protected)
Template:Portal (view source) (template editor protected)
Template:Portal-inline (view source) (template editor protected)
Template:Reflist (view source) (protected)
Template:Reflist/styles.css (view source) (protected)
Template:Replace (view source) (protected)
Template:SDcat (view source) (protected)
Template:Short description (view source) (protected)
Template:Short description/lowercasecheck (view source) (protected)
Template:Side box (view source) (template editor protected)
Template:Sister project (view source) (template editor protected)
Template:Tooltip (view source) (template editor protected)
Template:Tooltip/styles.css (view source) (template editor protected)
Template:Use dmy dates (view source) (template editor protected)
Template:Wikiquote (view source) (template editor protected)
Template:Yesno (view source) (protected)
Template:Yesno-no (view source) (template editor protected)
Template:Yesno-yes (view source) (template editor protected)
Module:Anchor (view source) (template editor protected)
Module:Arguments (view source) (protected)
Module:Authority control (view source) (template editor protected)
Module:Authority control/auxiliary (view source) (template editor protected)
Module:Authority control/config (view source) (template editor protected)
Module:Catalog lookup link (view source) (template editor protected)
Module:Check for unknown parameters (view source) (protected)
Module:Check isxn (view source) (template editor protected)
Module:Citation/CS1 (view source) (protected)
Module:Citation/CS1/COinS (view source) (protected)
Module:Citation/CS1/Configuration (view source) (protected)
Module:Citation/CS1/Date validation (view source) (protected)
Module:Citation/CS1/Identifiers (view source) (protected)
Module:Citation/CS1/Utilities (view source) (protected)
Module:Citation/CS1/Whitelist (view source) (protected)
Module:Citation/CS1/styles.css (view source) (protected)
Module:Disambiguation/templates (view source) (protected)
Module:EditAtWikidata (view source) (protected)
Module:Format link (view source) (template editor protected)
Module:Gallery (view source) (template editor protected)
Module:Gallery/styles.css (view source) (template editor protected)
Module:Hatnote (view source) (template editor protected)
Module:Hatnote/styles.css (view source) (template editor protected)
Module:Hatnote list (view source) (template editor protected)
Module:Icon (view source) (template editor protected)
Module:Icon/data (view source) (template editor protected)
Module:If empty (view source) (protected)
Module:Labelled list hatnote (view source) (template editor protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbar/styles.css (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Ns has subpages (view source) (protected)
Module:Other uses (view source) (template editor protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (protected)
Module:Pagetype/rfd (view source) (template editor protected)
Module:Pagetype/setindex (view source) (protected)
Module:Pagetype/softredirect (view source) (protected)
Module:Portal (view source) (template editor protected)
Module:Portal-inline (view source) (template editor protected)
Module:Portal/images/d (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/styles.css (view source) (template editor protected)
Module:SDcat (view source) (protected)
Module:Side box (view source) (template editor protected)
Module:Side box/styles.css (view source) (template editor protected)
Module:String (view source) (protected)
Module:TableTools (view source) (protected)
Module:Unsubst (view source) (protected)
Module:WikidataIB (view source) (template editor protected)
Module:WikidataIB/nolinks (view source) (template editor protected)
Module:WikidataIB/titleformats (view source) (template editor protected)
Module:Wikitext Parsing (view source) (protected)
Module:Yesno (view source) (protected)

This page is a member of 13 hidden categories (help):

Retrieved from "https://en.wikipedia.org/wiki/Sauce" ●Privacy policy ●About Wikipedia ●Disclaimers ●Contact Wikipedia ●Code of Conduct ●Developers ●Statistics ●Cookie statement ●Mobile view