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 In
cooking, a sauce is a liquid served on or used in the preparation
of food. Sauces are not consumed by themselves; they add flavour,
moisture, and visual appeal to another dish. Sauce is a French
word taken from the Latin salsus, meaning salted.
Sauces may be prepared sauces, such as soy sauce, which are
usually bought, not made, by the cook; or cooked sauces, such
as Béchamel sauce, which are generally made just before
serving. The Spanish word for sauce is salsa.
Chinese cuisine is known for prepared sauces based on fermented
soy beans (soy sauce, black bean sauce, hoisin sauce) as well
as many others such as chili sauces and oyster sauce.
Korean cuisine uses sauces such as doenjang, gochujang, ssamjang,
and soy sauce.
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