Culinary terms are confusing, and the difference between a sauce and a condiment is an excellent example of this. While both are used to enhance flavor and improve the overall dining experience, they have some subtle but significant differences, especially in terms of the significance they hold for the dish being prepared and the value they add to it.
In this article, we’ll take a closer look at the differences that matter.
What constitutes a sauce?
The Oxford English Dictionary defines a sauce as:
a liquid or semi-liquid substance served with food to add moistness and flavour.
And, according to Wikipedia:
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Sauces are more than just flavor enhancers as they can also serve as a base, a binder, or a moisture provider in a dish. Sauces like béchamel, espagnole, hollandaise, tomato, and velouté – known as the ‘five mother sauces’ in French cuisine – form the foundation for many recipes.
Sauces are typically cooked and are integral to the dish’s preparation. For example, in Pasta alla Bolognese, the Bolognese sauce is what defines the dish rather than just adding moisture and flavor. Without it, the dish reduces to a bowl of noodles.
Sauces can be thick or thin, rich or light, and can be served hot or cold. They often require a more complex preparation process than condiments, sometimes involving reductions, emulsions, or roux.
Sauces are liquid or semi-solid.
More often than not, they’re an integral part of the dish, so much so that, sometimes, the type of sauce used defines the dish.
What’s a Condiment?
The Oxford English Dictionary defines a condiment as:
a substance such as salt, mustard, or pickle that is used to add flavour to food.
According to Wikipedia:
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish.
By and large, a condiment is anything that is added to food to impart a particular flavor, enhance its taste, or complement the dish. Ketchup, mustard, mayonnaise, relish, soy sauce, vinegar, and even salt and pepper are popular examples of condiments.
Often, condiments are used as a finishing touch, served alongside the dish, allowing diners to add as per their personal preference. They are typically consumed in small quantities and are not usually cooked or prepared as part of the dish itself. However, there can be exceptions to this rule, such as the use of mustard in marinades or dressings.
A condiment essentially adds taste and flavor to the dish.
Condiments are not an integral part of the dish.
They can be solid or liquid.
Difference Between a Sauce and a Condiment
Sauces and condiments aren’t mutually exclusive… some sauces can double as a sauce and a condiment and vice versa.
The key distinction between a sauce and a condiment is primarily their function in a dish and how they are served. A sauce is typically a part of the cooking process and is served as part of the dish. On the other hand, a condiment is generally added to a finished dish at the table, allowing each diner to customize their meal to their taste. In this sense, all sauces are condiments as they add taste and flavor to the dish… but all condiments are not sauces as they’re not part and parcel of the dish. For example, a barbecue sauce can be used to marinate meat before grilling (sauce) and also served on the side for additional flavoring (condiment).
Another difference is that while all sauces are liquid or semi-solid, a condiment can be solid or liquid.