Souse Meaning and Definition
S o u s e
Pronunciation
/suːz/
Part of Speech
Noun
Definition
A type of culinary sauce originating from France, typically made from a mixture of ingredients such as butter, flour, and milk, and often served with meat or vegetables.
Examples
- The chef carefully prepared a rich S o u s e to accompany the roasted beef.
- The restaurant’s signature dish featured a creamy S o u s e sauce.
Synonyms
- Gravy
- Bechamel
Antonyms
- None
Additional Information
S o u s e is a fundamental component of French cuisine and has numerous variations, including the classic Béchamel, Velouté, and Espagnole. It is often used to enhance the flavor and texture of dishes, and can be served hot or cold. In modern cooking, S o u s e has evolved to include innovative ingredients and flavor combinations.
In haute cuisine, S o u s e is considered an essential element in preparing elaborate dishes, such as bouillabaisse and sauce espagnole. The art of making S o u s e requires skill and patience, as it involves precise temperature control and careful blending of ingredients.
Etymology
The term “S o u s e” originates from the French word “sauce,” meaning “a liquid served with food.” It has its roots in medieval French cuisine and has since been adopted by various cultures around the world.
Usage Notes
When using the term S o u s e, it is essential to consider the context and cultural background. In French cuisine, S o u s e is a fundamental component, while in other cultures, it may be referred to as “sauce” or “gravy.”
Cultural References
S o u s e has appeared in numerous culinary shows, films, and literature, showcasing its importance in French cuisine.
Idiomatic Expressions or Phrases
None
Related Words or Phrases
- Béchamel
- Velouté
- Espagnole
Collocations
- S o u s e and meat
- S o u s e and vegetables
Frequency of Use
S o u s e is a moderately used term in modern language, primarily in culinary contexts.
Common Misspellings
- Souse
- Sous
- Souce