Sauce preparation involves combining various ingredients to create a flavorful liquid that enhances dishes. Common ingredients include broth, cream, tomatoes, and spices. The process often starts with a base, such as a roux made from flour and butter, which thickens the sauce. Once the base is ready, additional ingredients are added and simmered to develop flavors. Techniques like sautéing onions or garlic before adding liquids can enhance the sauce's taste. Sauces can be served hot or cold and are essential in cuisines worldwide, from Italian marinara to French béchamel.