saws
/sɔs/
sauce is pronounced saws (/sɔs/). Sauce is a flavorful liquid or semi-liquid accompaniment used to enhance dishes. In English, it commonly refers to a sauce served with food, from marinara to béarnaise, and can describe a figurative.
Sauce is a flavorful liquid or semi-liquid accompaniment used to enhance dishes. In English, it commonly refers to a sauce served with food, from marinara to béarnaise, and can describe a figurative
"I drizzled a bright tomato sauce over the pasta."
"The restaurant offers a range of creamy sauces to pair with your steak."
"She made a spicy sauce to go with the grilled fish."
Pronounce as /sɔːs/ in UK and many Australian accents and /sɔs/ in many US varieties. The key is a single syllable with a mid-back rounded vowel, followed by a clear /s/ ending. Start with a relaxed jaw, lips rounded for the vowel, then move to the final voiceless /s/. You’ll hear this in phrases like “tomato sauce.” IPA: US /sɔs/? UK/AU /sɔːs/.
Common pitfalls: 1) Slurring the vowel to a short /ɑ/ or /ɐ/ sound; keep the mid-back rounded vowel /ɔ/. 2) Adding an extra vowel or syllable (often hearing ‘sau-series’); keep it monosyllabic. 3) Mispronouncing the final /s/ as /z/ in certain accents; keep voiceless /s/. Correction tips: practice with minimal pair drills against 'sauce' vs 'sauce-y' words and use mirror to monitor lip rounding and jaw position.
In American English, sauce typically rhymes with ‘loss’ but with a rounded /ɔ/ vowel: /sɔs/. In many British varieties, it’s /sɔːs/, with a longer vowel and less rhotic influence. Australian English tends toward /sɔːs/ as well, often with a slightly broader vowel and non-rhotic tendencies, but still a long /ɔː/. The final /s/ remains voiceless in all. Listening for vowel length and mouth rounding will help you distinguish them.
Two main challenges: the tense, rounded /ɔ/ vowel often gets shortened in rapid speech, and the final /s/ needs to stay voiceless in connected speech, which can blend with the following word’s initial sound. The mouth position is relatively closed with rounded lips for the vowel, then a quick, sharp /s/. If you’re not precise, you may hear /sɑs/ or a voiced /z/.
The tip is to emphasize the rounded, mid-back vowel before a crisp final /s/. Practice saying ‘sauce’ in scans of mouth trajectories: start with rounded lips, keep the tongue mid-low for /ɔ/, then snap to /s/. Use slow, then normal, then fast tempo and pair with a word starting with a consonant that could smear with /s/ (e.g., ‘sauce pan’). IPA references: US /sɔs/; UK/AU /sɔːs/.
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Sauce traces to the Old French sos (sauce) from Latin salsus meaning salted or salted together, evolving in medieval culinary vocabulary to designate a seasoned liquid accompaniment. The term entered Middle English via Anglo-Norman cookery, aligning with sauces across Europe designed to carry or balance flavors. Early sauces were fundamental emulsions or reductions, often thickened with starches, dairy, or eggs. As European cuisine diversified in the Renaissance and later, the word expanded to refer to a wide range of palatable liquids—from meat gravies to fruit-based reductions. In English, the lexical emphasis shifted from “salted helper” to “seasoned accompaniment,” with the phonetic form stabilizing as /sɔːs/ in RP and /sɔs/ in many American varieties. First written records appear in Middle English cookbooks, with the form sauce appearing in the 13th–14th centuries, reflecting the cross-cultural culinary exchange that shaped medieval and early modern kitchens. Over centuries, regional sauces acquired distinct identities, but the core concept remains: a savory liquid designed to complement foods and to carry flavors across a dish or meal.
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Words that rhyme with "sauce"
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