Introduction: Sauce vs ketchup are both condiments that add flavour, moisture, and visual appeal to a dish.
Sauces: A sauce is a liquid or semi-liquid condiment that is served with food to add moisture and flavour. Sauces are made with tomato, papaya, walnuts, apple, soybean, mushroom, and other ingredients.
Ketchup: Ketchup is a table sauce; the term ketchup is most commonly used in modern times to refer to a tomato-based sauce. Tomato ketchup is a sauce, but it is often served as a condiment with fast food. Ketchup is made primarily of tomato and vinegar.
Sauces vs ketchup have their origins
The term “sauce” is derived from the Latin word salsas, which means “salted.” Historians believe that the sauce was created for a variety of reasons. It was used as a cooking medium, a meat tenderizer, and it had the ability to enhance flavours. And, interestingly, there was no standard recipe for this multi-purpose dish, so its appearance and flavour vary from culture to culture. Various types of sauces are now common due to commercialization and experimentation. The viscosity of the sauces therefore depending on their intended use.
The term “ketchup” comes from the Chinese word “koechiap,” which means “fish brine” also “spicy sauce.” Tomatoes, sugar, vinegar/acetic acid, and spices are used to make ketchup. However according to food historians, ketchup is a sauce made with additional spices.
Types of sauces:
Sauces come in a variety of flavours, according to food historians. Specifying each sauce is far more critical. Let’s look at some of the most popular sauces in all cultures and around the world.
Mother sauces: In the culinary arts, the term “mother sauce” refers to any of the basic sauces that serve as the foundation for various secondary sauces or “small sauces.”
Firstly, Mother sauces are so named because each one is the head of its own distinct family. Each of the five mother sauces is made with a unique liquid and thickening agent. The following are the fundamental mother sauces:
- Béchamel Sauce or White Sauce
- Velouté sauce
- Espagnole sauce
- Classic tomato sauce:
- Mayonnaise sauce
- Hollandaise sauce
- Hot butter sauce
- Cold butter sauce
Sauces made to add variety to basic mother sauces are known as derivative or derived sauces. Every culture and cuisine have its own derived sauce.
It is proprietary if it is owned by an individual or a company. A proprietary sauce is one that is owned by an individual or company and is not available to the general public. Companies all over the world produce various varieties, but the most common proprietary sauces are tomato ketchup, soy sauce, and worcestar sauce.
- Tomato ketchup
- Soy sauce
- Worcester sauce
Non derivative sauces:
These are sauces that do not fit into any of the above classifications. These include e.g.:
- Mint Sauce for Roast lamb
- Horse radish sauce for Roast Beef
- Bread Sauce for Roast Chicken
- Cranberry sauce for roast turkey
- Apple sauce for roast pork
- Raisin sauce for ham
- Orange sauce for roast duck
- Sauces: Because sauces are generally thinner, they have a low viscosity. It contains at least 30% total solids. The number of calories and nutritional factors like carbs and protein vary depending on the type, recipe, cuisine, and so on.
- Ketchup: Because ketchup is thick, it has a high viscosity. Because it is primarily made of tomatoes, tomato solids are taken into account. It contains at least 12% tomato solids and 25% total solids. The sugar content ranges from 10 to 26%. The salt content should be between 1.3 and 3.4%. A good quality vinegar contains 5.0-5.5% alcohol. When the ketchup has thickened sufficiently, acetic acid is added. Acetic acid has a concentration of 1.25-1.5%. Pectin can be added to the finished product at a rate of 0.1-0.2% by weight to increase viscosity and prevent pulp separation from clear juice. To prevent browning and vitamin loss during subsequent storage, the ketchup should be filled hot (around 88%). If it is made from good quality tomatoes and the proper proportions of sugar, salt, vinegar, and spices, it will keep for a long time, even after opening the sealed bottle, if kept in a cool and clean place. However, it is recommended to add 0.025% sodium benzoate to the product before bottling and then pasteurise the bottles to prevent spoilage during the 3-4 weeks that the ketchup remains in the opened bottle before being used up. Processing flow sheet has shown below for ketchup.
Difference between sauces vs ketchup:
|Sauce is a liquid or semi-liquid substance used to add moisture and flavour to food.||Ketchup is a sweet and tangy condiment made primarily of tomatoes and vinegar.|
|Not every sauce is ketchup.||Ketchup is a type of sauce.|
|Sauce can be made with a wide range of ingredients.||Ketchup is primarily composed of tomatoes and vinegar.|
|Sauces can be served with both savoury and sweet dishes.||Ketchup is frequently served with fast food.|
|The viscosity of sauces is low.||Ketchup is very viscous.|
|Sauces come in a variety of flavours and can be made in an infinite number of ways.||Ketchup is one example of a proprietary sauce, the recipe of which varies depending on the manufacturer.|
|Sauces are given different names depending on their type, cuisine, and country.||Ketchup is commonly used in American and Canadian English, whereas in major countries such as India, it is known as tomato sauce.|
|Depending on the type, sauce can be served hot or cold.||Ketchup is served cold and is never heated.|
|Sauces are typically made without vinegar, and spices may or may not be included.||Ketchup’s main ingredient is vinegar, and spices are commonly used.|
|Sugar is not commonly found in sauces.||Ketchup contains a specific amount of sugar as well as other sweet spices.|
Purpose and function:
It has a sweet but sharp flavour and is commonly used as a condiment sauce for dipping or layering on meats like sausages, hot dogs, or burgers, potatoes like French fries or hash browns, and other food dishes like eggs or hash. Primarily serves as a garnish for fast foods. It adds moisture and flavour contrast to fast foods.
Sauces chapter no. 3 in book Basic Continental Food Production Sem 2 by prof. Amar Chavan published on March 2022
Difference between Sauce and Ketchup by admin on website www.pediaa.com published on January 5,2016.
What is difference between sauce and ketchup? Article by Prashant Tomar, Mathura. Published in Times of India on December 18,2005.
What’s the difference between tomato sauce and ketchup article published in Times of India on September 17,2020.
Five mother sauces of classical cuisine article by Danilo Alfaro on website www.thespruceeats.com. Updated on 7/1/21.
Butter sauces power point presentation by hpinn published on slideshare website on November 26,2013.
What is proprietary sauce? Answer on website www.answers.com.
List of 6 Common Proprietary Sauces used in Cooking Article shared by: Sheevani T published on www.yourarticlelibrary.com.
Types of sauces mother sauce and derivatives article published by life fitness on December 9,2017 website www.Fnbknowledge.com.
Ketchup article on www.recipetips.com.