Sauce is a liquid or semi-liquid preparation served with or as part of a dish to add flavor, moisture, and often visual appeal. Many savory sauces start from a reduction of broth, juice, or wine thickened with a roux, cornstarch, or egg yolks, though sauces vary widely by cuisine and technique.
Classic French cooking is organized around five mother sauces (béchamel, velouté, espagnole, hollandaise, and tomato), from which many smaller sauces derive; other cuisines have their own foundational sauces, such as Southeast Asian fish sauce, Mexican mole, Italian marinara and pesto, and Indian chutneys and curries. Sauces range from rich and creamy (béchamel, hollandaise) to bright and acidic (marinara, vinaigrette) to complex blends of salty, sweet, and savory (soy sauce, teriyaki, hoisin), chosen to complement the dish they accompany.