The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces – Sauce made with brown meat stock include:
Sauces in African cuisine include:
Sauces in East Asian cuisine include:
Sauces in Southeast Asian cuisine include:
Sauces in Caucasian cuisine include:
Sauces in Mediterranean cuisine include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
Sauces in Bolivian cuisine include:
Sauces in Brazilian cuisine include:
Sauces in Canadian cuisine include:
Sauces in Chilean cuisine include:
Sauces in Colombian cuisine include:
Sauces in Danish cuisine include:
Sauces in English cuisine include:
Sauces in French cuisine include:
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
Sauces in Indian cuisine include:
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Jamaican cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Sauces in Peruvian cuisine include:
Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
Sauces in Filipino cuisine include:
Sauces in Polish cuisine include:
Sauces in Portuguese cuisine include:
Sauces in Puerto Rican cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swedish cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Sauces in the cuisine of Uruguay include:
Sauces in Vietnamese cuisine include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are: [60] [ better source needed ]
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, Italy, and elsewhere. It is particularly popular in Chinese cuisine, especially western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong. A closely related condiment in Chinese cuisine is chili crisp, which contains edible chunks of food and chilis in oil.
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce.