What the pH in sauce?

The pH of a sauce can vary greatly depending on the ingredients used and the preparation method. Generally, sauces range in pH from acidic to neutral. Here are a few examples of the pH levels of common sauces:

Tomato sauce: Tomato sauce typically has a pH between 4 and 5, making it slightly acidic. The acidity comes from the tomatoes, which contain citric acid and malic acid.

Soy sauce: Soy sauce is usually around pH 5, making it slightly acidic. The acidity comes from the fermentation process and the addition of salt.

Vinegar-based sauces: Vinegar-based sauces, such as salad dressings and marinades, can have a pH as low as 2 or 3, making them quite acidic. The acidity comes from the vinegar, which is made from fermented alcohol and contains acetic acid.

Mayonnaise: Mayonnaise typically has a pH around 4, making it slightly acidic. The acidity comes from the vinegar or lemon juice used in the preparation.

Béchamel sauce: Béchamel sauce, a white sauce made from milk, butter, and flour, has a pH around 6.5, making it slightly alkaline. The alkalinity comes from the milk, which contains calcium and magnesium.

It's important to note that the pH of a sauce can also be influenced by other factors such as the addition of herbs, spices, and other ingredients. If you are concerned about the pH level of a particular sauce, you can use a pH meter to measure it accurately.