What is light sauce?

"Light sauce" is a bit of a vague term, and it can refer to a few different things depending on the context. Here are some possibilities:

1. Sauce with a light color: This could mean a sauce that is white, pale yellow, or very light brown in color. Some examples include:

* Béchamel sauce: A classic white sauce made with butter, flour, and milk.

* Velouté sauce: A light, creamy sauce made with butter, flour, and chicken or vegetable stock.

* Lemon sauce: A bright, tangy sauce made with lemon juice, butter, and sometimes egg yolks.

2. Sauce with a light consistency: This could mean a sauce that is thin and runny, rather than thick and creamy. Some examples include:

* Hollandaise sauce: A classic French sauce made with egg yolks, butter, and lemon juice. It can be thickened with cornstarch or arrowroot.

* Tomato sauce: A simple sauce made with tomatoes, onions, and garlic. It can be thickened with tomato paste or flour.

3. Sauce with a light flavor: This could mean a sauce that is not overly strong or intense in flavor. Some examples include:

* White wine sauce: A delicate sauce made with white wine, butter, and sometimes shallots or herbs.

* Cream sauce: A rich and creamy sauce made with heavy cream, butter, and sometimes flour or cornstarch.

4. "Light" as a descriptor of the recipe: Sometimes, "light" is used to indicate that a sauce recipe is lower in calories, fat, or sodium. This might involve using low-fat ingredients or reducing the amount of butter or cream.

To understand what "light sauce" means in a specific context, you'll need to consider the ingredients and preparation method. If you are unsure, it's always best to ask for clarification.