The main difference between Souce and Sauce is that the Souce is a commune in Mayenne, France and Sauce is a liquid, creaming or semi-solid food served on or used in preparing other foods.
Soucé is a commune in the Mayenne department in north-western France.
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. 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 Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid components than liquid. 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.
obsolete form of souse
obsolete form of souse
A liquid (often thickened) condiment or accompaniment to food.
“apple sauce; mint sauce”
Tomato sauce (similar to US tomato ketchup), as in:
“[meat] pie and [tomato] sauce”
“Maybe you should lay off the sauce.”
A soft crayon for use in stump drawing or in shading with the stump.
alternative form of source|dot=;, often used when requesting the source of an image or other posted material.
Cheek; impertinence; backtalk; sass.
Any garden vegetables eaten with meat.
To add sauce to; to season.
To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate.
To make poignant; to give zest, flavour or interest to; to set off; to vary and render attractive.
To treat with bitter, pert, or tart language; to be impudent or saucy to.