molho

Molho is the Portuguese word for sauce, a liquid or semi-liquid accompaniment used to season, moisten, or finish foods. Sauces can be served hot or cold and range from light emulsions to thick reductions. They derive flavor from a base such as stock, wine, dairy, oil, tomatoes, fruits, or vegetables, and are seasoned with salt, herbs, spices, acids, and aromatics.

Sauces are often built by combining a base with flavoring ingredients. Common methods include reduction, which concentrates liquid flavors; emulsification, to blend fats with liquids such as oil and vinegar or egg; and puréeing vegetables or fruits. Finishing with butter or cream, and adjusting acidity with vinegar or citrus, are typical techniques. Sauces may be served on the side or poured over dishes to add moisture, richness, or contrast in texture.

Classification and examples of widely used types include stock- or reduction-based sauces (such as velouté and demi-glace), dairy-based sauces (béchamel), oil- or egg-based emulsions (mayonnaise, hollandaise), and fruit- or vegetable-based sauces (coulis, chutney, salsas). In Lusophone culinary traditions, common examples include molho de tomate (tomato sauce), molho branco (white sauce or béchamel), vinagrete (vinaigrette), and various garlicky, herb, or pepper sauces prepared to accompany meats, fish, vegetables, or arroz and massas.

Sauces reflect regional ingredients and techniques, and they play a central role in both home cooking and professional kitchens throughout Portuguese-speaking countries, adapting to local tastes, available produce, and dietary preferences.