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Miti (also samilolo/tai monomono) - sauce common throughout Polynesia by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree
Mujdei– Spicy Romanian sauce made mostly from garlic and vegetable oil
Umeboshi paste– Sour pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
Fermented bean curd (腐乳) – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine
Douchi (豆豉) – fermented black beans, usually in a brine
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
In French cuisine, the "mother sauces" (sauces mères, also grandes sauces) are the foundation of many other "daughter sauces" (petites sauces). Different classifications of mother sauces have been proposed since at least the early 19th century; the most common current list is Béchamel, Espagnole, Hollandaise, Tomate, and Velouté. French sauces include:
Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.[32]
Charcutière – Sauce Robert (below) garnished with gherkins.[32]
Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.[32]
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.[33]
Poivrade – Diced vegetables with herbs, with demi-glace.[40]
Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.[41]
Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.[42]
Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.[41]
Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.[43]
Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.[44]
Soubise – Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream.[43]
Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.[43]
Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
Liver sauce– Filipino condiment spreadPages displaying short descriptions of redirect targets – used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture.
Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today. [citation needed]
Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter [citation needed]. Served with various meats to eat with bread.
Cranberry horseradish sauce – Consists of horseradish, minced cranberries, sour cream and mayonnaise.
Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with gołąbki or meatballs, cold one with cooked fish.
Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced horseradish. It may be eaten with hard-boiled eggs, bacon or baked/fried meats. It can also be put on sandwiches.
Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream.
Polonaise– Sauce in Polish cuisinePages displaying short descriptions of redirect targets – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green beans, cauliflower, broccoli or Brussels sprouts next to potatoes and meat. [citation needed]
Salsza sauce (Polish: salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
Velouté à la polonaise– Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.[55]
Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Cervejeira sauce – A beer sauce predominantly used for steaks.
Escabeche sauce – A vinegar-based sauce predominantly used for fish.
Francesinha sauce– Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.
Escabeche– Ibero-American fish, meat or vegetable dish Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for green banana, onions, root vegetables, chicken gizzard, and fish
Ají de leche de coco – Spicy thick coconut milk and lime sauce
Marie Rose sauce– British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
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