Sauce

Sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. It is typically made from a combination of ingredients such as vegetables, fruits, herbs, spices, meat juices, wine, or butter, often thickened with flour, cornstarch, or other agents. Sauces can be cooked or served cold, and their flavour profiles range from savoury to sweet.

Manufacturers use sauces to add moisture, flavour, richness, and visual appeal to a wide variety of dishes. They can act as a binding agent, a flavour enhancer, or a primary flavour component. Sauces are commonly found in ready meals, marinades, dips, gravies, and as accompaniments to meats, vegetables, and pasta.

Sauces are not typically considered food additives and do not have E-numbers. Their health implications depend entirely on their constituent ingredients. For example, sauces high in salt, sugar, or saturated fat may contribute to a less healthy dietary pattern if consumed in large quantities, aligning with general advice from the NHS and the Eatwell Guide. Regulatory bodies like the Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee the safety of all food ingredients, including those in sauces.