In cooking, 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.