Specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert.[16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

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The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío

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In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine

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Usually, to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.

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Sauce hollandaise is French for "Hollandic sauceThe first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce

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A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with  espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety.

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This sauce is traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk,[with ground nutmegadded to enhance the flavor

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The concept of mother sauces predated Escoffier's classification by at least 50 years; in 1844, the French magazine Revue de Paris reported: "Oui ne savez-vous pas que la grande espagnole est une sauce-mère, dont toutes les autres préparations, telles que réductions, fonds de cuisson, jus, veloutés, essences, coulis, ne sont, à proprement parler, que des dérivés?" ("Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives

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The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers.[1] The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine

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It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste

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