What is the difference between a sauce and jelly?

Sauce:

* Consistency: Typically thin to medium in consistency, able to be poured easily.

* Ingredients: Can be made with a variety of ingredients, often including a liquid base (stock, wine, juice), thickening agents (flour, cornstarch, butter), and seasonings. Some sauces may be cooked, while others are cold or room temperature.

* Examples: Tomato sauce, gravy, béchamel, pesto, teriyaki sauce.

Jelly:

* Consistency: Firm, spreadable, and often jiggly. It's essentially a solidified liquid.

* Ingredients: Made from fruit juice, sugar, and pectin. The pectin, a natural gel-forming substance, provides the jelly's structure.

* Examples: Strawberry jelly, grape jelly, orange marmalade.

Here's a table summarizing the key differences:

| Feature | Sauce | Jelly |

|---|---|---|

| Consistency | Thin to medium, pourable | Firm, spreadable, jiggly |

| Ingredients | Liquid base, thickening agents, seasonings | Fruit juice, sugar, pectin |

| Purpose | To flavor and enhance food | To spread on bread or use as a topping |

In summary: While both sauces and jellies can be used to enhance the flavor of food, sauces are typically used as a condiment or topping, while jellies are more often spread on bread or used as a sweet topping for desserts.