Talk:Sauce

message: hi this whole section is wraught with errors. "In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today:" 
No. Escoffier did not replace Allemande with anything else. He did not classify Hollandaise or any of the egg or butter emulsion sauces as a mother sauce. He did not consider Sauce Tomate to be a mother sauce. A number of emulsified sauces are included in Le Guide Culinaire, but under the head of White Sauces. Nsoderblom (talk) 19:21, 20 May 2008 (UTC)
thread_title:  Sauces in French Cuisine is Inaccurate 

message: The "sauces" named (except for soy sauce) are actually thick seasoning pastes. Doenjang, gochujang, and samjang aren't used the way French sauces
are used and should probably be listed in a separate category.71.145.145.221 (talk) 03:24, 6 December 2008 (UTC)
thread_title:  Korean sauce listing should be removed 

message: Velouté sauce article says the 4 mother sauces are: Velouté,  Béchamel, Hollandaise and Espagnole.
This article and roux say: Velouté, Béchamel, Allemande and Espagnole.
Hollandaise sauce article says there are 5 mother sauces.
Can someone clear this sauce thing up? As for 'clear sauces' -- that's another matter entirely. --Anna Frodesiak (talk) 09:18, 25 June 2009 (UTC)
replies: text: To make matterrs worse (or better?), Category:Mother Sauces lists five sauces including the four you give in the first paragraph and also Tomato Sauce but not Allemande. SimonTrew (talk) 19:02, 25 June 2009 (UTC)
thread_title:  A lot of sauce! 

message: I remember reading an article in the NY Times showing that the sriracha sauce brand commonly sold with a rooster logo on its containers isn't actually of Indo-Chinese origin but created by immigrants to America. It may have been inspired by seasonings and flavors from the region but if I remember correctly wasn't supposed to be authentic.  —Preceding unsigned comment added by Lambanog (talk • contribs) 07:20, 19 October 2009 (UTC)
thread_title:  Sriracha sauce 

message: why is the terrible béarnaise pic being used as the #1 image for 'sauce'? it's not even a real béarnaise with chopped chives or whatever the hell is in there.  —Preceding unsigned comment added by 77.8.245.149 (talk) 20:37, 1 July 2010 (UTC)
thread_title:  béarnaise photo 

message: What about Capital sauce (aka Chinese Capital sauce)? My local Chinese serves this with pork, chicken etc and I find it similar but preferable to sweet n sour...it is slightly spicy and far less sugary.  —Preceding unsigned comment added by 78.86.86.28 (talk) 12:41, 15 March 2011 (UTC)
thread_title:  Capital sauce 

message: The picture of the sauce Hollandaise looks like some half melted plastic cheese and represents some kind of the ready made sauces from the super market. The real hollandaise is actually a light sauce. This is just gunk. Would someone please remove the picture? --jeffrey  — Preceding unsigned comment added by 178.200.24.142 (talk) 10:20, 28 May 2013 (UTC)
thread_title:  Sauce Hollandaise 

message: The claim that Fesenjoon is the oldest sauce in the world   seems very doubtful. There is an offline source listed but it is impossible to tell what the source actually is from the citation, so I can't make any judgement as to how reliable it likely is. I seriously doubt that any reliable source would make a bald claim that this sauce is "the world's oldest". "One of the world's oldest", or "oldest sauce known from written records" or "oldest sauce known from archaeological research" or some such maybe, but that's not enough to justify the claim. Meters (talk) 20:52, 2 January 2019 (UTC)
replies: text: user:Forest90, what is the title of the source you are using for this claim, and exactly what does it say? There is an "Amirkabir Journal of Science and Technology". Is that teh journal you mean? If so you will need to provide the volume number and the paper title. Meters (talk) 21:02, 2 January 2019 (UTC)
thread_title:  Oldest sauce claim 

message: Reading over this article, I got a bit upset when I realised that no one had gone ahead and boldly created a History Of Sauce section. I would be fascinated by when the first Sauce originated. Were there sources in antiquity, or did they emerge in the Middle Ages? How did the Modern Sauce come to be... the one cheekily enjoyed as a pungent garnish? Since when have they been presented in a side dish and spooned over vegetables? I am deeply interested in our readers adventuring deep into historical aspects of saus. What about the Sachet of Sauce? It's the way I eat my sauce and it's barely mentioned in this article. Being a sauce hound, believe me when I say I was flummoxed by the general lack of this page's sorce-based historical coverage. I think new information added as a result of these comments should be spun off into its own article, ideally entitled 'Sauce through the ages', but at the very least should get appreciation as a section as part of the Sauce article. On a side note, I am also deeply concerned about the opening sentence of Saws which claims they add "flavor, moisture, and visual appeal to a dish". I object to this. It does not account for the profound, deep-seated personal pleasure I experience upon the arrival in my Gob of a spoonful of Scrumptious Spicy Sauce. Hope to hear a rapid response which concerns this pressing issue. Buster Reynolds (talk) 21:08, 5 June 2020 (UTC)
thread_title:  Saucy 

message: Sauce is used as a joke in YouTube poops Pogeons (talk) 01:22, 2 August 2020 (UTC)
thread_title:  Sauce as a joke 

message: I'm going to try making some edits to reorganize the sections by geography. Currently, "Asia" (i.e. the place where the majority of the world's people, cultures, and cuisines are...) is one section, while Britain (i.e. the small island in the North Atlantic famous for bad food) has its own section. China is the size of Europe and is far more varied in terms of cuisine has only one bullet point, and it even references an American sauce.  — Preceding unsigned comment added by Darrylsnow (talk • contribs) 06:35, 13 December 2020 (UTC)
thread_title:  Very Euro-American centric 

message: :The French article on sauces doesn't put Hollandaise in the list of mother sauces. So are the French wrong here, or is there a real possibility that the English translation is just wrong - and hence we should use the Original Source as leading. https://fr.wikipedia.org/wiki/Sauce --94.157.97.198 (talk) 14:24, 13 December 2020 (UTC)
replies: text:  The french article is correct, the french youtuber Alex (FrenchGuyCooking on Wikipedia) did some Original research and found that the English translation incorrectly stated the mother sources. Here is the video he posted about his research: https://www.youtube.com/watch?v=pMXvAjH0Nco Xander11012 (talk) 01:27, 15 December 2020 (UTC)
thread_title:  Is the French Wikipedia article wrong then? 

message: Just think that in the cuisines section Argentinian Chimichurri should not be its own section. It should go under the other Latin American foods. Celtizaya (talk) 18:34, 14 January 2021 (UTC)
thread_title:  Argentina is a Latin American country 

message: Look it up Ltunejj (talk) 11:21, 13 March 2022 (UTC)
thread_title:  Sauce hollandaise is not a mother sauce 

message: someone changed the preview to say "I LIKE SAUCE" 2800:AF0:1408:9094:1809:F4BC:C9BB:B492 (talk) 16:03, 31 July 2023 (UTC)
replies: text: General Ization Talk   16:05, 31 July 2023 (UTC)
thread_title:  Vandalized Preview