When is National Sauce Month?
The month of March is always National Sauce Month.
Are there other Holidays related?
See National Salsa Month /May
Examples of Sauces
Sauce au Poivre
Café de Paris
Chocolate or fudge sauce
Custard (such as Crème anglaise)
- not liquid, but called a sauce nonetheless
Sauces made of chopped fresh ingredients
Latin American Salsa cruda of various kinds
Hot sauces (Chile pepper-tinged sauces)
Datil Pepper Sauce
East Asian sauces
Black bean sauce
Sweet and sour sauce
Teriyaki - a way of cooking in Japan, a branch of sauces in North America.
Southeast Asian sauces
When is National Sauce Month?
This holiday is always celebrated the month of MARCH each and every year!
How is this holiday celebrated?
It's celebrated by having a saucey dinner party! Gather the whole gang together for a large selection of sauces to put on top of meat, potatoes, noodles and veggies. Or have a "Bread & Sauce" party by serving different types of bread and different "Types of Sauce" to dunk it in- Get that crusty bread baked and eat this meal the traditional way by sopping up the delicious sauces with crusty bread or even homemade buttermilk biscuits. Visit Homemade Bread Day for more bread ideas!
Origin of this Holiday
Our research did not find the creator, or the origin of this day. We did however find that this holiday has been celebrated for years. There is plenty of documentation to support that this holiday does indeed exist.
This holiday is referred to as a National holiday. However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!
We found recognition about this holiday from:
Calendar sites and personal Internet sites that blog and share information about this holiday.
"A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with dishes such as pasta can contain more solid elements than liquid."
"Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Another variation is the pan sauce; this is made by adding an aromatic (such as chopped shallot) to a pan that has previously cooked meat, which has left hardened juices (called the fond) in the pan. After the aromatic has softened, a liquid (such as stock, wine, or water) is added to melt the fond in the bottom of the pan (a process called deglazing). Butter can then be added to this to make a quick sauce."
"A person who specializes in making sauces is often referred to as a "saucier", a French term borrowed for its situational usefulness. Sauces are an essential element in cuisines all over the world. Some famous sauciers include Julia Child, Benjamin Christie, Bobby Flay, Yutake Ishinabe, and François Pierre La Varenne."
There are also many sauces based on tomato (such as tomato ketchup and tomato sauce), other vegetables and various spices. Although the word 'ketchup' by itself usually refers to tomato ketchup, other vegetables or fruits may be used to prepare ketchups.
Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert.
Another kind of sauce is made from stewed fruit, usually strained to remove skin and fibers and often sweetened. Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork, ham, or potato pancakes; cranberry sauce with poultry) or served as desserts.