såsen

Såsen is the definite form of the Swedish noun sås, meaning sauce. In Swedish, såsen refers to a particular sauce that is discussed in a recipe, served with a dish, or named as part of a meal. The term is used across Swedish cooking to designate the sauce accompanying food, rather than a single fixed recipe.

Etymology and scope: The word sås belongs to the broader culinary concept of sauce and is related to terms in other languages, such as the English "sauce." In Swedish, the definite form såsen is created by adding the definite suffix to sås, signaling a specific or previously mentioned sauce.

Common varieties: Swedish sauces cover a range of styles. Brunsås, or brown gravy, is a famous example made from pan drippings and stock and often thickened with a roux. Gräddsås, a cream sauce, uses cream or milk for richness. Lingonsås, a tart lingonberry sauce, is a common accompaniment to meat dishes and Swedish meatballs. Other varieties include senapssås (mustard sauce) and pepparsås (pepper sauce), used to complement beef, pork, or game.

Preparation and usage: Såser are typically prepared by reducing stock and deglazing, then thickened with a roux or with cream or cornstarch. Butter may be whisked in at the end for shine. They are used to balance flavors and textures, and to accompany proteins, potatoes, and vegetables. In traditional Swedish home cooking, a well-made sås is considered essential to many meals, especially alongside meatballs, roasts, and fish.

See also: List of sauces; Brunsås; Lingonsås.