Soßen

Soßen, or Soßen in plural, are flavorful liquids or semi-liquid preparations that accompany dishes and influence their aroma, moisture, and texture. In German-language cooking, sauces can be served warm or cold and range from simple drizzles to complex emulsions. The word derives from the French sauce, reflecting historical culinary influences.

A sauce typically has a base such as stock, wine, milk, or juice; flavorings from herbs, vegetables, spices, and acids; and a thickening or stabilizing element. Thickening methods include reduction (reducing the liquid to concentrate flavors), a roux or other starches, and emulsions such as mayonnaise or hollandaise. Finishing touches may include butter, cream, or a dash of reduction to adjust consistency and shine.

In German cuisine, common categories include braune Soße (brown gravy, made from meat juices and stock), Weißsoße/Bechamel (white sauce, milk-based), and Tomatensoße (tomato-based). Other popular varieties are Pfeffersauce (pepper sauce), Senfsauce (mustard sauce), Käsesauce (cheese sauce), Pilzsauce (mushroom sauce), Kräutersauce (herb sauce), and Remouladensauce or Vinaigrette for cold dishes.

Sauces function to balance flavors, add moisture, and tie components of a dish together. They vary culturally and regionally, with techniques and ingredients reflecting local produce. In professional kitchens, sauces are a separate art form, often prepared in advance or to order, and served alongside the main course.