In gastronomy, sauce is a liquid mixture of hot or cold ingredients that are intended to accompany a dish.

The liquid or semi-liquid consistency of a sauce can cover a very wide range that can go from puree to the most liquid of a broth.Some authors define sauce as a liquid seasoning for food.

Sauces not only affect taste and smell sensations, they can offer different colors that affect the appearance of a dish and sometimes orchestrate different sensations at the same time.