List of sauces

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A cook whisking a sauce

Hollandaise sauce on asparagus

Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

The following is a list of notable culinary and prepared sauces used in cooking and food service.

General

Steak au poivre with a peppercorn sauce

Spaghetti being prepared with tomato sauce

• Anchovy essence  – Thick, oily sauce of pounded anchovies and spices
• Avgolemono  – Egg-lemon sauce or soup
• Avocado sauce  – Sauce prepared using avocado as a primary ingredient
• Barbecue sauce  – Sauce used as a marinade, basting, topping, or condiment ^[1]
• Bread sauce  – Sauce made with milk and bread crumbs
• Cheese sauce  – Sauce made with cheese
• Cocktail sauce  – Condiment served usually with seafoods
• Coffee sauce  – Culinary sauce that includes coffee
• Corn sauce
• Coulis  – Thin sauce made from vegetables or fruits ^[2]
• Duck sauce  – American Chinese condiment with a translucent orange appearance
• Egusi sauce
• Fry sauce  – Condiment for French fries
• Mahyawa  – Iranian cuisine tangy sauce made out of fermented fish
• Mignonette sauce  – Condiment served with oysters
• Mint sauce  – Sauce made of chopped mint
• Mushroom ketchup  – Style of ketchup
• Normande sauce – Creamy sauce accompanies with seafood ^[3]
• Pan sauce  – Cooking technique to create a saucePages displaying short descriptions of redirect targets
• Peppercorn sauce  – Culinary cream sauce
• Rainbow sauce  – Type of culinary sauce
• Ravigote sauce  – Classic, lightly acidic sauce in French cuisine
• Romesco  – Catalan sauce of tomatoes, garlic, and nuts
• Salad dressing  – Food mixture, served chilled or at room temperature
• Salsa  – Condiment used in Mexican cuisinePages displaying short descriptions of redirect targets (salsa roja)
• Satsebeli
• Sauce andalouse  – Belgian sauce
• Sauce aurore – a velouté sauce flavored with tomato ^[4]
• Sauce bercy  – French saucePages displaying wikidata descriptions as a fallback
• Sauce poulette – prepared using mushrooms and lemon ^[5]
• Sauce vin blanc
• Sofrito  – Cooked vegetable foundation for cooking
• Steak sauce  – Brown sauce for seasoning of steaks
• Sweet chili sauce  – Condiment primarily used as a dip
• Tomato sauce  – Sauce made primarily from tomatoes
• Vinaigrette  – Sauce made from oil and vinegar and commonly used as a salad dressing
• Wine sauce
• Worcestershire sauce  – English fermented condiment

Prepared sauces

Ketchup

• A.1. Sauce  – Brand of brown sauce condiment
• Alfredo sauce  – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
• Baconnaise  – Brand of bacon-flavored condiment
• Cheez Whiz  – Trademarked processed cheese dip
• Daddies  – Brand of ketchup and brown sauce
• HP sauce  – British sauce made with tamarind
• Ketchup  – Sauce used as a condiment
• Maggi  – International food brand
• Magic Shell  – Dessert topping
• McDonald's sauces
• Mustard (condiment)  – Condiment made from mustard seeds
• OK Sauce  – Brand of brown sauce
• Pickapeppa Sauce  – Jamaican sauce
• Salsa Lizano  – Costa Rican condimentPages displaying short descriptions of redirect targets
• Salsa (prepared)  – Condiment used in Mexican cuisinePages displaying short descriptions of redirect targets
• Tapatío hot sauce  – American hot sauce
• Prego  – American pasta sauce brand

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces  – Sauce made with brown meat stock include:

• Bordelaise sauce  – French wine sauce
• Chateaubriand sauce  – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets
• Charcutiere sauce  – Compound French saucePages displaying short descriptions of redirect targets
• Chaudfroid sauce  – French culinary saucePages displaying wikidata descriptions as a fallback ^[6]
• Demi glace  – Sauce in French cuisine
• Gravy  – Sauce made from the juices of meats
• Mushroom gravy
• Romesco sauce  – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets
• Sauce Africaine  – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions as a fallback
• Sauce au Poivre
• Sauce Robert  – French sauce consisting of onions, white wine, pepper, demi-glace, and mustardPages displaying wikidata descriptions as a fallback ^[7]

Butter sauces

Seared ahi tuna in a beurre blanc sauce

• Beurre blanc  – Emulsified butter sauce
• Beurre manie  – Thickening agentPages displaying short descriptions of redirect targets
• Beurre monté  – Melted butter sauce – Butter emulsified with water
• Beurre noisette – Brown butter sauce
• Café de Paris  – Butter-based sauce
• Meuniere sauce  – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets

Emulsified sauces

Remoulade seaweed sauce

• Anchoïade
• Aioli  – West Mediterranean sauce of garlic and oil
• Béarnaise sauce  – Sauce made of clarified butter and egg yolk
• Garlic sauce  – Sauce with garlic as a main ingredient
• Hollandaise sauce  – Sauce made of egg, butter, and lemon ^[8]
• Mayonnaise  – Thick cold sauce
• Remoulade  – Mayonnaise-based cold sauce ^[9]
• Salad cream  – Dressing similar to mayonnaise
• Tartare sauce  – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli) ^[10]

Fish sauces

• Bagna càuda  – Italian hot dish made from garlic and anchovies
• Clam sauce  – Pasta sauce
• Colatura di alici  – Italian fish sauce made from anchovies fermented in brine
• Garum  – Historical fermented fish sauce

Green sauces

• See Green sauce  – Sauce made from chopped herbs

Tomato sauces

• Tomato sauces  – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets
• Ketchup  – Sauce used as a condiment

Hot sauces

Main article: List of hot sauces

• Pepper sauces

Pique sauce

• Mustard sauces
  • Mustard  – Condiment made from mustard seeds
• Chile pepper-tinged sauces

See also: List of hot sauces

Phrik nam pla is a common hot sauce in Thai cuisine

• Hot sauce  – Condiment made from chili pepperss include:
  • Buffalo Sauce  – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets
  • Chili sauce  – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
  • Datil pepper  – Variety of chili pepper sauce
  • Enchilada  – Corn tortilla rolled around a filling and covered with a sauce sauce
  • Pique Sauce
  • Sriracha sauce  – Thai hot saucePages displaying short descriptions of redirect targets
  • Tabasco sauce  – American hot sauce brand

Meat-based sauces

Neapolitan ragù sauce atop paccheri

Main article: List of meat-based sauces

• Amatriciana sauce  – Traditional Italian pasta sauce
• Barese ragù  – City in Apulia, Italy
• Bolognese  – Meat-based Italian pasta sauce
• Carbonara  – Italian pasta dish
• Cincinnati chili  – Spiced meat sauce used as a topping for spaghetti
• Neapolitan ragù  – Italian meat sauce
• Picadillo  – Ground meat and tomato dish popular in Latin America and the Philippines
• Ragù  – Meat-based sauce in Italian cuisine

Pink sauces

• See Pink sauce

Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle

• Chimichurri  – Green, uncooked sauce for meat
• Gremolata  – Condiment for ossobuco
• Mujdei  – Spicy Romanian sauce made mostly from garlic and vegetable oil
• Onion sauce
• Persillade  – Sauce or seasoning mix
• Pesto  – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil
• Pico de gallo  – Mexican condiment
• Latin American Salsa cruda of various kinds
• Salsa verde  – Spicy Mexican sauce based on tomatillos
• Sauce gribiche  – Cold egg sauce
• Sauce vierge  – French sauce
• Tkemali  – Georgian plum sauce

Sweet sauces

Crème anglaise over a slice of pain d'épices

Pork with peach sauce

• Apple sauce  – Purée made from apples
• Blueberry sauce  – Compote or savory sauce made with blueberries
• Butterscotch sauce  – Type of confectionery
• Caramel  – Confectionery product made by heating sugars
• Chocolate gravy  – Gravy made with cocoa powder
• Chocolate syrup  – Chocolate-flavored condiment used as a topping or ingredient
• Cranberry sauce  – Sauce or relish made from cranberries
• Crème anglaise  – Light sweetened pouring custard
• Custard  – Semi-solid cooked mixture of milk and egg
• Fudge sauce  – Chocolate-flavored condiment used as a topping or ingredient
• Hard sauce  – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless
• Sweet chili sauce  – Condiment primarily used as a dip
• Mango sauce  – Species of fruitPages displaying short descriptions of redirect targets
• Peach sauce
• Plum sauce  – Chinese condiment
• Strawberry sauce
• Syrup  – Thick, viscous solution of sugar in water
• Tkemali  – Georgian plum sauce
• Zabaione  – Italian dessert made with egg, sugar, and wine

White sauces

Mornay sauce poured over an orecchiette pasta dish

• Alfredo sauce  – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
• Béchamel sauce  – Sauce of the French cuisines ^[11]
• Caruso sauce  – Cream sauce for pasta
• Mushroom sauce  – White or brown sauce prepared with mushrooms
• Mornay sauce  – Type of béchamel sauce including cheese ^[12]
• Sauce Allemande  – Sauce used in classic French cuisine
• Sauce Américaine  – sauce from classic French cuisinePages displaying wikidata descriptions as a fallback ^[13]
• Suprême sauce  – Classic French sauce ^[14]
• Velouté sauce  – Classic French sauce
• Yogurt sauce  – Food produced by bacterial fermentation of milk

By region

Africa

Maafe sauce is based upon peanuts and calvados

Sauces in African cuisine include:

• Chermoula  – Relish from Maghrebi cuisine
• Harissa  – North African hot chili pepper paste
• Maafe  – Stew in West African cuisinePages displaying short descriptions of redirect targets
• Moambe  – Ingredient made from palm nuts
• Shito  – Ghanaian hot black pepper sauce

Asia

East Asian sauces

Sauces in East Asian cuisine include:

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar

• Doubanjiang  – Chinese spicy bean paste
• Doenjang  – Korean fermented bean paste
• Gochujang  – Spicy fermented Korean condiment
• Hoisin sauce  – Sauce commonly used in Chinese cuisine
• Mala sauce  – Spicy Chinese seasoningPages displaying short descriptions of redirect targets
• Mirin  – Type of rice wine used in Japanese cuisine
• Oyster sauce  – Condiment made by cooking oysters
• Plum sauce  – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
• Ponzu  – Japanese citrus-based condiment
• Soy sauce  – East Asian liquid condiment
  • Sweet soy sauce  – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Ssamjang  – Spicy soybean paste used in Korean cuisine
• Tentsuyu  – tempura dipping saucePages displaying wikidata descriptions as a fallback
• 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
• XO sauce  – Spicy seafood sauce from Hong Kong

Cooked sauces

• Lobster sauce  – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Shacha sauce  – Chinese condiment
• Siu haau sauce  – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisinePages displaying wikidata descriptions as a fallback
• Sweet and sour sauce  – Cooking methodPages displaying short descriptions of redirect targets
• Sweet bean sauce , also known as Tianmianjiang – Sweet savory sauce in China and KoreaPages displaying short descriptions of redirect targets
• Teriyaki  – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces

Sauces in Southeast Asian cuisine include:

Traditional sambal terasi served on stone mortar with garlic and lime

A bowl of Nước chấm

• Budu  – Fish sauce originating from east coast of Peninsular Malaysia
• Fish sauce  – Condiment made from fish
• Mắm nêm  – CondimentPages displaying short descriptions with no spaces
• Nam chim  – Thai sauce
• Nam phrik  – Thai chili sauce
• Nước chấm  – Vietnamese dipping sauce
• Padaek  – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Pecel  – Indonesian vegetable dish
• Pla ra  – Southeast Asian fermented fish seasoning
• Sambal  – Indonesian spicy relish or sauce
• Peanut sauce , also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
• Saus cabai  – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
• Sriracha sauce  – Thai hot saucePages displaying short descriptions of redirect targets
• Sweet soy sauce  – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Tương  – Condiment made from soybeans

Caucasus

Sauces in Caucasian cuisine include:

• Ajika  – Georgian dip
• Tkemali  – Georgian plum sauce
• Satsivi  – Georgian poultry dish

Mediterranean

Sauces in Mediterranean cuisine include:

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

• Garum  – Historical fermented fish sauce ^[15]

Middle East

Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

• Muhammara  – Hot pepper dip from Syrian cuisine
• Sahawiq  – Yemeni hot sauce
• Toum  – Garlic sauce common in the Levant
• Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece

South America

Sauces in South American cuisine include:

• Ají (sauce)  – Ají-based condiment traditional in Andean cuisine
• Caruso sauce  – Cream sauce for pasta
• Chancaca  – Sweet sauce traditional to southern Andean cuisine
• Chimichurri  – Green, uncooked sauce for meat
• Hogao  – Colombian style sofrito
• Tucupi  – Sauce used in Brazilian cuisine, extracted from the Cassava root

By country

Argentina

Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:

• Caruso sauce  – Cream sauce for pasta
• Chimichurri  – Green, uncooked sauce for meat
• Salsa golf  – Cold sauce of mayonnaise and tomatoes ^[16]
• Salsa criolla  – Type of salad or relish found in Latin American cuisine

Barbados

Sauces in the cuisine of Barbados include:

• Bajan pepper sauce  – type of condimentPages displaying wikidata descriptions as a fallback ^[17]

Belgium

Sauces in Belgian cuisine include:

• Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers
• Brasil sauce – mayonnaise with pureed pineapple, tomato and spices ^[18]
• Zigeuner sauce  – cuisine 'gypsy style'Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Bolivia

Llajwa

Sauces in Bolivian cuisine include:

• Llajwa  – Bolivian spicy saucePages displaying wikidata descriptions as a fallback

Brazil

Sauces in Brazilian cuisine include:

• Vinagrete  – Typical Brazilian condiment
• Tucupi  – Sauce used in Brazilian cuisine, extracted from the Cassava root

Canada

Sauces in Canadian cuisine include:

• Donair sauce  – Canadian restaurant chain
• Honey garlic sauce

Chile

Sauces in Chilean cuisine include:

• Pebre  – Chilean condiment
• Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots

China

Main article: List of Chinese sauces

Soy sauce

• Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce
• Dark soy sauce (老抽) – a darker-colored sauce used for color
• Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces
• Sweet bean sauce (甜面酱) – a thick savory paste
• Oyster sauce (蚝油)
• 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
• Cooking wine (料酒)
• Black vinegar (陈醋)
• Cha Shao sauce (叉烧酱, Cantonese: Char Siu)
• Duo Jiao (剁椒) - chili sauce.
• Ci Ba La (糍粑辣) - a chili sauce.
• Zao La (糟辣) - a chili sauce.
• Lao Guo La (烙锅辣) - a chili sauce. One famous brand is Lao Gan Ma.
• Rib sauce (排骨酱)
• Chili oil (红油) – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep
• Doubanjiang (豆瓣酱) – a mix of fermented beans, chilis, salt, and flour used for flavor and color
• Soy bean Paste / Yellow bean paste (黄酱)
• Fish sauce (鱼露)
• Garlic chive flower sauce (韭花酱)
• Guaiwei (怪味)
• Haixian sauce (海鲜酱, Cantonese: Hoisin)
• Plum sauce (苏梅酱)
• Sesame oil (香油)
• Sesame Paste (麻酱)
• Mala (麻辣)
• 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.
• Soy sauce paste
• White vinegar (白醋)
• XO sauce (XO酱) – a spicy seafood sauce that originated from Hong Kong. ^[19]
• Yongfeng chili sauce (永丰辣酱)
• Yuxiang (魚香)

Colombia

Sauces in Colombian cuisine include:

• Hogao  – Colombian style sofrito
• Ají (sauce)  – Ají-based condiment traditional in Andean cuisine

Denmark

Sauces in Danish cuisine include:

• Persillesovs  – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback – a key ingrediant in the Danish national dish Stegt flæsk med persillesovs
• Brun sovs  – Sauce made with brown meat stock

England

Sauces in English cuisine include:

• Halford Leicestershire Table Sauce
• Worcestershire sauce
• Tewkesbury mustard
• HP Sauce

France

Sauces in French cuisine include:

Beef with espagnole sauce and fries

Rouille sauce

• Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. ^[20]
• Américaine – Mayonnaise, blended with puréed lobster and mustard. ^[21]
• Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. ^[22]
• Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. ^[22]
• Béchamel – milk-based sauce, thickened with a white roux. ^[23]
• Beurre blanc – Reduction of butter, vinegar, white wine and shallots. ^[24]
• Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. ^[25]
• Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate). ^[26]
• Beurre noisette – Lightly browned butter with lemon juice. ^[27]
• Beurre vert – Butter mixed with the juice extracted from spinach. ^[28]
• Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. ^[29]
• Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. ^[30]
• Bigarade sauce – an orange sauce, commonly for duck à l'orange. ^[31]
• 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]
• Espagnole sauce – a fortified brown veal stock sauce. ^[34]
• Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
• Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. ^[35]
• Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. ^[36]
• Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace. ^[37]
• Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. ^[37]
• Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. ^[38]
• Périgueux – Demi-glace, chopped truffles and madeira. ^[39]
• 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]
• Tomate – a tomato-based sauce. ^[45]
• Velouté – white stock-based sauce, thickened with a roux or a liaison. ^[46]
• Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. ^[43]

Georgia

Chicken in satsivi sauce

Sauces in Georgian cuisine include:

• Ajika  – Georgian dip
• Tkemali  – Georgian plum sauce
• Satsebeli

Germany

Sauces in German cuisine include:

• Currygewürzketchup  – A type of ketchup or sauce with added curry powder, popular in West Europe
• Duckefett  – Regional cuisine in GermanyPages displaying short descriptions of redirect targets
• Frankfurt green sauce  – Sauce made from chopped herbs
• braune Bratensoße
• Sherrysoße
• Sahnesoße

Greece

Tzatziki

Sauces in Greek cuisine include:

• Skordalia  – Thick garlic sauce in Greek cuisine
• Tzatziki  – Cold cucumber–yogurt dip, soup, or sauce
• Avgolemono  – Egg-lemon sauce or soup
• Melitzanosalata
• Taramasalata  – Roe-based meze common to Turkey and Greece

India

Sauces in Indian cuisine include:

• Coconut chutney (South India)
• Garlic chutney (South India)
• Mango Chutney (South India)
• Coriander (North India)
• Mint chutney (North India)
• Tomato chutney
• Imli (North India)
• Green chillies
• Aloobukhara (North India)
• Khajoor (North India)

Indonesia

Sauces in Indonesian cuisine include:

• Dabu-dabu  – Indonesian spicy condiment
• Colo-colo  – Indonesian hot and spicy condiment
• Peanut sauce  – Indonesian sauce made from ground roasted or fried peanuts
• Pecel  – Indonesian vegetable dish
• Sambal  – Indonesian spicy relish or sauce
• Sweet soy sauce  – Sweetened aromatic soy sauce, originating from Java, Indonesia

Iran

Sauces in Iranian cuisine include:

• Mahyawa  – Iranian cuisine tangy sauce made out of fermented fish

Italy

Pizza marinara  – a simple pizza prepared with marinara sauce

Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

• Agliata  – Savory and pungent garlic sauce and condiment in Italian cuisine
• Agrodolce  – Cooking methodPages displaying short descriptions of redirect targets
• Arrabbiata sauce  – Spicy tomato sauce for pasta
• Bagna càuda  – Italian hot dish made from garlic and anchovies
• Bolognese ragù
• Checca sauce  – Uncooked tomato sauce used with pasta
• Genovese sauce  – Meat sauce
• Marinara sauce  – Tomato sauce with herbs ^[47]
• Neapolitan sauce  – Tomato-based sauce derived from Italian cuisine
• Pearà  – Traditional Veronese sauce
• Pesto alla Genovese  – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oilPages displaying short descriptions of redirect targets
• Ragù  – Meat-based sauce in Italian cuisine ^[48]
• Neapolitan ragù  – Italian meat sauce
• Ragù alla salsiccia  – Tomato-based sauce with sausage
• Savore Sanguino  – Florentine sauce
• Sugo all'amatriciana  – Traditional Italian pasta saucePages displaying short descriptions of redirect targets
• Sugo alla puttanesca  – Neapolitan pasta dish
• Vincotto  – Italian dessert paste

Jamaica

Sauces in Jamaican cuisine include:

• Jerk sauce  – Style of cooking native to JamaicaPages displaying short descriptions of redirect targets

Japan

Sauces in Japanese cuisine include:

• Shottsuru  – Japanese fish saucePages displaying wikidata descriptions as a fallback
• Tare sauce  – Family of Japanese sauces
• Ponzu  – Japanese citrus-based condiment
• Umeboshi paste  – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce
• Tonkatsu sauce  – Japanese seasoning sauce

Korea

Traditional Korean soy sauce

Sauces in Korean cuisine include:

• Korean soy sauce  – East Asian liquid condiment ^[49]

Libya

Sauces in Libyan cuisine include:

• Filfel chuma  – Israeli chilli-garlic pastePages displaying short descriptions of redirect targets ^[50]

Malaysia

Sauces in Malaysian cuisine include:

• Cincalok  – Malay salted shrimp condiment

Mexico

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

• Guacamole  – Mexican avocado-based dip, spread, sauce, or salad ^[51]
• Mole  – Mexican sauce and marinadePages displaying short descriptions of redirect targets ^[52]
• Pico de gallo  – Mexican condiment
• Salsa macha
• Salsa Verde
• Salsa Roja
• Salsa borracha
• Xnipek  – Spicy sauce native to Yucatán peninsula

Netherlands

Sauces in Dutch cuisine include:

• Fritessaus  – Dutch condiment, usually served with French fries ^[53]
• Joppiesaus  – Type of sauce from the Netherlands

Peru

Sauces in Peruvian cuisine include:

• Huancaina  – Peruvian appetizerPages displaying short descriptions of redirect targets
• Ocopa

Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)

Philippines

Cassava suman with Latik

Sauces in Filipino cuisine include:

• Bagoong  – Type of Philippine condiment ^[54]
• Banana ketchup  – Sauce made from bananas
• Latik  – Filipino dessert garnishing and condiment
• 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.

Poland

Sauces in Polish cuisine include:

• 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 golabki 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, perhaps, 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.
• Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. ^{[ citation needed ]}
• Mizeria  – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
• Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. ^{[ citation needed ]}
• Polonaise  – Sauce in Polish cuisine – 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.

Portugal

Sauces in Portuguese cuisine include:

• Cebolada – An onion sauce of Portuguese origin used for fish and game.
• 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.

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa

Mojito Isleño

• Adobo Mojado  – Iberian culinary style
• Ajilimójili  – Chili sauce from Puerto Rico
• 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
• Mojito Isleño  – Puerto Rican condiment
• Mojo Criollo  – Several types of sauces
• Pique
• Pique Verde  – Puerto Rican green hot sauce
• Recaíto
• Sofrito  – Cooked vegetable foundation for cooking

Romania

Sauces in Romanian cuisine include:

• Mujdei  – Spicy Romanian sauce made mostly from garlic and vegetable oil ^[56]

Russia

Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

• Khrenovina sauce

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

• Mojo  – Several types of sauces

Catalonia

Romesco ingredients and sauce

Sauces in Catalan cuisine include:

• Salvitxada  – Sauce from Catalan cuisine
• Xató  – Sauce in Catalan cooking
• Romesco  – Catalan sauce of tomatoes, garlic, and nuts
• Alioli  – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Sweden

Sauces in Swedish cuisine include:

• Brunsås  – Sauce made with brown meat stock
• Hovmästarsås - made with mustard and dill
• Lingonberry sauce
• Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland

Sauces in Swiss cuisine include:

• Café de Paris sauce  – Butter-based sauce ^[57] – a butter-based sauce served with grilled beef

Thailand

Nam chim chaeo sauce

Sauces in Thai cuisine include:

• Nam chim  – Thai sauce
• Nam phrik  – Thai chili sauce
• Sriracha sauce  – Thai hot saucePages displaying short descriptions of redirect targets ^[58]
• Sweet chili sauce  – Condiment primarily used as a dip

United Kingdom

Homemade apple sauce being prepared

Mint sauce

Sauces in British cuisine include:

• Albert sauce  – British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegarPages displaying wikidata descriptions as a fallback
• Apple sauce  – Purée made from apples
• Bread sauce  – Sauce made with milk and bread crumbs
• Brown sauce  – Condiment served with food in the UK and Ireland
• Cheddar sauce  – Type of sauce made with cheddar cheese
• Cumberland sauce  – Fruit sauce (Oxford sauce)
• Gravy  – Sauce made from the juices of meats
• Horseradish sauce  – Species of flowering plants in the cabbage family BrassicaceaePages displaying short descriptions of redirect targets
• Marie Rose sauce  – British condiment
• Mint sauce  – Sauce made of chopped mint
• Mushroom sauce  – White or brown sauce prepared with mushrooms
• Onion gravy  – Type of sauce
• Parsley sauce  – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback
• Redcurrant sauce  – English condimentPages displaying wikidata descriptions as a fallback
• Shrewsbury sauce  – English savoury sauce
• Tewkesbury mustard
• Whisky sauce
• White sauce  – Sauce of the French cuisinesPages displaying short descriptions of redirect targets
• Worcestershire sauce  – English fermented condiment
• Wow-Wow sauce , also known as Bow Wow Sauce

United States

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

• Alfredo sauce  – Creamy pasta dish with butter and cheese
• Barbecue sauce  – Sauce used as a marinade, basting, topping, or condiment
• Brown gravy  – Sauce made from the juices of meats
• Buffalo sauce  – American dish of spicy chicken wings
• Cincinnati chili  – Spiced meat sauce used as a topping for spaghetti
• Coffee sauce  – Culinary sauce that includes coffee
• Comeback sauce  – Sauce for fried food from Mississippi
• Coney sauce  – American fast food item ^[59]
• Cranberry sauce  – Sauce or relish made from cranberries
• Duck sauce  – American Chinese condiment with a translucent orange appearance
• Étouffée sauce  – American seafood and rice dish
• Henry Bain sauce  – American condiment for meats
• Huli-huli sauce  – Hawaiian chicken dish
• Lobster sauce  – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Mumbo sauce  – American regional sauce
• Michigan sauce  – Style of hot dog
• Old Sour
• Red-eye gravy  – Type of gravy
• Remoulade  – Mayonnaise-based cold sauce
• Sausage gravy  – Breakfast dish from the Southern United States
• Tomato sauce  – Sauce made primarily from tomatoes
• Vodka sauce  – Pasta dish with vodka, cream and tomato saucePages displaying short descriptions of redirect targets

Vietnam

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 ]}

• Mắm tôm  – Fermented condimentPages displaying short descriptions of redirect targets - Fermented shrimp sauce
• Mắm Kho Quẹt - Caramalised, vegetable dip
• Mắm Nêm
• Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
• Nước chấm  – Vietnamese dipping sauce
  • Nước mắm chấm - Salty fish sauce
  • Nước mắm đường - Sweet fish sauce
  • Nước mắm gừng - Ginger fish sauce
• Tương  – Condiment made from soybeans - fermented bean paste

See also

• Food portal
• Lists portal

• Chutney  – South Asian condiments made of spices, vegetables, and fruit
• Compound butter  – Butter mixed with other ingredients
• Condiment  – Substance added to food for flavour
• Deglazing (cooking)  – Cooking technique to create a sauce
• Dipping sauce  – Type of sauce
• List of dips  – Type of saucePages displaying short descriptions of redirect targets
• Fermented bean paste  – Fermented foods made from ground soybeans
• Fondue  – Swiss melted cheese dish
• Gastrique  – Caramelized sugar, deglazed with vinegar
• List of condiments
• List of dessert sauces
• List of fish sauces
• List of hot sauces
• List of mayonnaises
• List of meat-based sauces
• List of syrups
• Marination  – Process of soaking foods in a seasoned, often acidic, liquid before cooking
• Outline of food preparation  – Art form and applied science to make food ingredients palatable and fit to eat
• Reduction (cooking)  – Cooking process
• Relish  – Cooked, pickled, or chopped vegetable or fruit used as a condiment
• Sauce boat  – Low lipped vessel in which sauce is served
• Saucery  – Medieval office of sauce preparation
• Saucier  – Type of chef
• Soup  – Primarily liquid food
• Spread (food)  – Food that is spread onto bread
• Sweet bean paste  – Bean paste used in Asian cuisines

References

1. Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. Ten Speed Press. p. 112. ISBN   0-89594-806-0.
2. Dictionnaire Larousse Gastronomique (in French). p. 334-335.
3. "Here's a Classic Cream Sauce for Fish and Seafood". The Spruce Eats.
4. Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN   978-0-544-81982-5 . Retrieved December 16, 2020.
5. Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. 154. ISBN   978-0-544-81983-2 . Retrieved December 16, 2020.
6. Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
7. Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
8. Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN   0-688-10229-8.
9. Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN   0-517-50333-6 . Retrieved April 16, 2012.
10. Beck, Bertholle and Child, pp. 94−95
11. "Béchamel definition". Merriam-Webster. 13 February 2024.
12. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 151.
13. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 145.
14. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.
15. Zahn, R. (1912). Real-Encyclopaedia der klassischen Altertumswissenschaft. pp. 841–849.
16. Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
17. Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN   0-333-92068-6.
18. D&L Archived August 19, 2014, at the Wayback Machine , La William
19. Vos, Heidemarie (2010). Passion of a Foodie. Strategic Book. p. 591. ISBN   978-1-934925-63-8.
20. Fuller and Renold, recipe no. 54
21. Hering, p. 37
22. Saulnier, p. 17
23. Dictionnaire Larousse Gastronomique (in French). p. 946.
24. Fuller and Renold, recipe no. 80
25. Hering, p. 46
26. Fuller and Renold, recipe no. 81
27. Fuller and Renold, recipe no. 82
28. Saulnier, p. 6
29. Saulnier, p. 18
30. Fuller and Renold, recipe no. 16
31. Dictionnaire Larousse Gastronomique. p. 946.
32. Saulnier, p. 18
33. Fuller and Renold, recipe no. 29
34. Escoffier, A. (1979) [1921]. Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN   0-8317-5478-8 . Retrieved 16 December 2020.
35. Saulnier, p. 20
36. Fuller and Renold, recipe no. 34
37. Saulnier, p. 21
38. Saulnier, p. 22
39. Beck, Bertholle and Child, p. 184
40. Saulnier, p. 23
41. Saulnier, p. 23
42. Hering, p. 54
43. Saulnier, p. 24
44. Beck, Bertholle and Child, p. 51
45. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
46. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 133.
47. Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
48. Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN   978-0-8478-3147-0
49. Jung, Soon Teck & Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on December 23, 2007. Retrieved January 7, 2008.
50. Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN   9780805212242
51. Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN   978-0-19-530796-2 . Retrieved March 14, 2012.
52. Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
53. John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN   978-0-313-34808-2 . Retrieved May 21, 2012.
54. Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN   978-0-89732-372-7.
55. "À la Polonaise". CooksInfo. Retrieved February 28, 2021.
56. "Definition of mujdei" (in Romanian). DEX online.
57. "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
58. Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
59. Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN   9780996626101.
60. "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.

Book sources

• Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN   978-0-241-95339-6.
• Fuller, John; Edward Renold (1992). The Chef's Compendium of Professional Recipes. Oxford: Butterworth-Heinemann. ISBN   978-0-7506-0490-1.
• Hering, Richard (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN   978-3-8057-0307-9.
• Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC   1086737491.

Further reading

• Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN   0-394-48920-9.
• Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN   0-688-10229-8.
• Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128–143. Murdoch Books. ISBN   9781740454124
• Brandau, Mark (August 30, 2012). "Restaurant chains experiment with sauces to add flavor". Nation's Restaurant News magazine. Retrieved September 5, 2012.
• "Emerging Sauces". Foodservice Research Institute. 2011. Archived from the original on March 4, 2016. Retrieved September 5, 2012.

External links

• "Sauce" entry at Encyclopædia Britannica