National Sauce Month

National Sauce Month celebrates the many sauces that add flavor, moisture, and visual appeal to other foods. In cooking, a sauce may be liquid or semi-solid and can be served with or used in preparing a dish. The possibilities range from mushroom sauce, béchamel, pesto, chutney, salsa, and hot sauce to soy, hoisin, teriyaki, tomato, and sweet dessert sauces. The word “sauce” comes from the French sauce, derived from the Latin salsus, meaning “salted,” according to a page dedicated to the observance.

The month is observed throughout March. The creator and origin of National Sauce Month have not been identified, and the available account notes that it found no congressional records or presidential proclamations for the observance. It does, however, document the month as having been publicized for years.

How to Observe National Sauce Month

Celebrate by trying a sauce you have never tasted or making one at home. Put together a saucy dinner with several options for meat, potatoes, noodles, or vegetables, or host a “bread and sauce” gathering with crusty bread or biscuits for dunking. For another idea, compare sauces from different categories—such as salsa, pesto, soy sauce, or a sweet dessert sauce—and notice how each changes the dish. The observance’s original celebration suggestions include a sauce-focused dinner party.

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