Соусы: виды, история и применение в кухнях мира.

Liquid, cream, or semi solid food served on or used in preparing other foods

In cooking, a sauce is a liquid, cream, or semi solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. 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 a pan are called pan sauces. A chef who specializes in making sauces is called a saucier.

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 sauce are used on meat (usually on pork, 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 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.

Ajika is a spicy hot sauce originating in Abkhazia, widely used in Georgian cuisine and found also in parts of Russia, Armenia, and Georgia. Ships (sauce) is a traditional sauce of Circassian cuisine, made on a base of meat broth with pounded garlic, pepper, and sour milk or cream. Tkemali is a tart and savoury traditional Georgian sauce of cherry plums in combination with various spices, including garlic, pennyroyal, coriander, dill, and chili.

Filipino cuisine typically uses "toyomansi" (soy sauce with kalamansi lime) as well as different varieties of suka, patis, bagoong and banana ketchup, among others.

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

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, dabu dabu and rica rica. Sambal is an umbrella term; there are many, many kinds of sambal.

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, 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 cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, and soy sauce.

Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon juice), salsa cocida, salsa verde, chile, and salsa roja are an important part of many Latin and Spanish American cuisines in the Americas. 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. Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients, most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts.

Fesenjān is a traditional Iranian sauce of pomegranates and walnuts served over meat and/or vegetables which was traditionally served for Yalda or end of winter and the Nowruz ceremony. Hummus is a traditional middle eastern sauce or 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.

Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish.