Source : Webster's Revised Unabridged Dictionary (1913)

Sauce \Sauce\, n. [F., fr. OF. sausse, LL. salsa, properly, salt
   pickle, fr. L. salsus salted, salt, p. p. of salire to salt,
   fr. sal salt. See {Salt}, and cf. {Saucer}, {Souse} pickle,
   {Souse} to plunge.]
   1. A composition of condiments and appetizing ingredients
      eaten with food as a relish; especially, a dressing for
      meat or fish or for puddings; as, mint sauce; sweet sauce,
      etc. ``Poignant sauce.'' --Chaucer.

            High sauces and rich spices fetched from the Indies.
                                                  --Sir S.
                                                  Baker.

   2. Any garden vegetables eaten with meat. [Prov. Eng. &
      Colloq. U.S.] --Forby. Bartlett.

            Roots, herbs, vine fruits, and salad flowers . . .
            they dish up various ways, and find them very
            delicious sauce to their meats, both roasted and
            boiled, fresh and salt.               --Beverly.

   3. Stewed or preserved fruit eaten with other food as a
      relish; as, apple sauce, cranberry sauce, etc. [U.S.]
      ``Stewed apple sauce.'' --Mrs. Lincoln (Cook Book).

   4. Sauciness; impertinence. [Low.] --Haliwell.

   {To serve one the same sauce}, to retaliate in the same kind.
      [Vulgar]