sauce

sauce seasoning or flavoring composition, usually in liquid or semiliquid form, used as an appetizing accompaniment for meat, fish, vegetables, and desserts. Sauces, an important feature of quality cookery, especially in France, have often been named for the chefs who created them. Sauces may be classed as hot and cold; and divided again, the hot as white and brown, the cold as the mayonnaise type and the type used for coating cold foods and often containing gelatin. Hot sauces, made with a base of flour, fat, and milk or stock, may be varied by seasonings and added ingredients. Stewed fruits, such as apple and cranberry, are sometimes classified as sauces. Commercial sauces, which are finely blended extracts of various fruits and vegetables with vinegar and condiments, include Worcestershire sauce, Leicester sauce, chili sauce, creole sauce, soy sauce, Tabasco, and catsup. Sauces for puddings and desserts include syrup, custard, fruit, and creamed sauces (hard sauce and wine and brandy sauce).

sauce / sôs/ • n. 1. thick liquid served with food, usually savory dishes, to add moistness and flavor: tomato sauce. ∎  stewed fruit, esp. apples, eaten as dessert or used as a garnish. 2. (the sauce) inf. alcoholic drink: she's been on the sauce for years. • v. [tr.] 1. (usu. be sauced) provide a sauce for (something); season with a sauce. ∎ fig. make more interesting and exciting. 2. inf. be rude or impudent to (someone). ORIGIN: Middle English: from Old French, based on Latin salsus ‘salted,’ past participle of salere ‘to salt,’ from sal ‘salt.’.

sauce what's sauce for the goose is sauce for the gander proverbial saying, late 17th century; meaning that what is suitable for a woman is also suitable for a man, but now sometimes used in wider contexts.

See also hunger is the best sauce.