The following is a list of notable
culinary
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs ...
and prepared
sauce
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, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s used in
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vario ...
and
food service
The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many ...
.
General
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* (salsa roja)
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*
* – a
velouté sauce flavored with tomato
*
* – prepared using mushrooms and lemon
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By type
Brown sauces
include:
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Butter sauces
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Beurre noisette
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Emulsified sauces
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* (w/ chilli)
Fish sauces
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Green sauces
* See
Tomato sauces
*
*
Hot sauces
* Pepper sauces
*Mustard sauces
**
* Chile pepper-tinged sauces
* s include:
**
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** sauce
** sauce
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**
Meat-based sauces
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Pink sauces
* See
Pink sauce Pink sauce refers to any sauce that is pink or pinkish in color:
* Cocktail sauce
* Vodka sauce
* Fry sauce, a combination of tomato ketchup and mayonnaise
* Marie Rose sauce
Marie Rose sauce (known in some areas as cocktail sauce or seafood s ...
Sauces made of chopped fresh ingredients
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* Latin American
Salsa cruda
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...
of various kinds
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Sweet sauces
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* not liquid, but called a sauce nonetheless
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White sauces
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By region
Africa
Sauces in
African cuisine include:
*
*
*
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*
Asia
East Asian sauces
: Prepared sauces
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* (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
*
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**
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*
* , or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
*
: Cooked sauces
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* – a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces
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Caucasus
Sauces in
Caucasian cuisine (the
Caucasus
The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range, have historica ...
region) include:
*
*
*
Mediterranean
*
Middle East
Sauces in
Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...
include:
*
*
*
South America
Sauces in
South American cuisine include:
*
*
*
*
*
*
By country
Argentina
Sauces in
Argentine cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences fro ...
include:
*
*
*
*
* Picantina
*
Barbados
Sauces in the cuisine of
Barbados
Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of and has a population of about 287,000 (2019 estima ...
include:
*
Belgium
Sauces in
Belgian cuisine include:
*
Andalouse sauce - a mildly spiced sauce made from mayonnaise, tomatoes and peppers.
* "Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
* Brasil sauce – mayonnaise with pureed
pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
, tomato and spices
* Sauce "
Pickles"– a yellow vinegar based sauce with
turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
, mustard and crunchy vegetable chunks, similar to
Piccalilli.
* – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
* Sauce Lapin - a popular sauce made with
Sirop de Liège
Bolivia
Sauces in
Bolivian cuisine include:
*
Brazil
*
*
Canada
Sauces in
Canadian cuisine include:
*
*
Chile
*
*
Salsa Americana
Salsa Americana, also known as simply Americana, is a Chilean sauce made from a finely chopped or blended mixture of pickles, pickled carrots and pickled onions. One typically finds this condiment used on a traditional completo along with tomato ...
– Chilean relish made of Pickles, Picked Onions and Pickled Carrots
* Chancho en piedra
China
Colombia
*
Denmark
* - A key ingrediant in the Danish national dish ''Stegt flæsk med persillesovs''.
*
* Rævesauc
* Danish Remoulade
England
*
Halford Leicestershire Table Sauce
Halford Leicestershire Table Sauce, also Halford sauce or Leicestershire sauce, was once a common condiment in the US, akin to catsup or Worcestershire sauce today.
Bottled in England, this sauce was imported to the United States via Boston. It w ...
*
Worcestershire sauce
*
Tewkesbury mustard
*
HP Sauce
France
In the late 19th century, and early 20th century, the chef
Auguste Escoffier consolidated the list of sauces proposed by
Marie-Antoine Carême to four Grandes-Sauces-de-Base in ''Le guide culinaire''.
[
] They are:
* – a fortified brown veal
stock
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a compan ...
sauce.
* – white stock-based sauce, thickened with a roux or a liaison.
* – an orange sauce , commonly for
duck à l'orange.
* – milk-based sauce, thickened with a white roux.
* – a tomato-based sauce.
In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.
[
]
* – an
emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Alth ...
of egg yolk, butter, and an acid such as lemon or vinegar.
In Escoffier's 1907 book ''A Guide to Modern Cookery'', an abridged English version of his ''Le guide culinaire''
, it presented readers with a list of sauces that have also come to be known as the
Five Mother Sauces of
French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
:
*
Espagnole sauce
*
Velouté sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and ...
*
Béchamel sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Gree ...
*
Tomato sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are ...
*
Hollandaise sauce
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
It is well kn ...
Of his French language publications, both ''Le guide culinaire'' and his last book, ''Ma cuisine'' that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.
The 1979 English translation by Cracknell and Kaufmann of the 4th edition of ''Le guide culinaire'' also maintains similar wording.
Additional sauces of French origin include:
Georgia
Sauces in
Georgian cuisine include:
*
*
*
Germany
Sauces in
German cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...
include:
*
*
Greece
Sauces in
Greek cuisine include:
*
*
*
*
*
India
Sauces are usually called
Chatni
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
...
or
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...
in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
*
Coconut chutney (South India)
*
Garlic chutney (South India)
*
Dal/ groundnut chutney (South India)
*
Pumpkin Chutney (South India)
*
Bell pepper Chutney (South India)
*
Methi Chutney (South India)
*
Mango Chutney (South India)
*
(North India)
*
Mint chutney (North India)
*
Tomato chutney
*
Imli (North India)
*
Green chillies
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...
*
Aloobukhara (North India)
*
Khajoor (North India)
Indonesia
Sauces in
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
include:
*
*
*
*
*
*
Iran
Sauces in
Iranian cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...
include:
*
Italy
Sauces in
Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
include:
* – a garlic sauce in Italian cuisine
*
*
*
*
*
*
*
*
*
*
* Parma Rosa - A blend of marinara and alfredo.
*
*
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*
*
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*
*
*
Jamaica
Sauces in
Jamaican cuisine include:
*
Japan
Sauces in
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and oth ...
include:
*
*
*
* , or Japanese pickled plum sauce
*
Korea
Sauces in
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
include:
*
Libya
Sauces in
Libyan cuisine include:
*
Malaysia
Sauces in
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...
include:
*
Mexico
Sauces in
Mexican cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and ...
include:
*
*
*
*Salsa Macha
*
Salsa Verde
Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, ...
*
Salsa Roja
*Salsa Borracha
Netherlands
Sauces in
Dutch cuisine
Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, ...
include:
*
*
Peru
*
*
Ocopa
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)
Philippines
Sauces in
Philippine cuisine include:
*
*
*
* – 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
Guam (; ch, Guåhan ) is an organized, unincorporated territory of the United States in the Micronesia subregion of the western Pacific Ocean. It is the westernmost point and territory of the United States (reckoned from the geographic cent ...
has a similar sauce called
finadene.
* – 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
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...
include:
* Black Polish sauce ( pl,
Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today.
*
Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter . 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
Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based ...
. 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 ( pl,
Szary sos polski) – Consists of
roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and c ...
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 cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar ...
s.
* – 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.
* – 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.
* Salsza sauce ( pl,
Salsza) – Sauce with butter, onion,
parsley root
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Po ...
, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
* – A velouté sauce mixed with horseradish, lemon juice and sour cream.
* Yellow Polish sauce ( pl,
Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Portugal
Sauces in
Portuguese cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others.
''Culinária Portuguesa'', by António-Maria De O ...
include:
* – An
onion sauce
Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white.
Many various ingredients may be use ...
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.
* – 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:
*
*
* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for
guineo
Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''Guineo'' comes from Guinea, a country in West Africa, as it is one of th ...
(green banana), onions, root vegetables,
chicken gizzard, and fish
* – Spicy thick coconut milk and lime sauce
* – The sauce is made with sofrito, chilies, ketchup,
sour orange
Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross be ...
, Worcestershire sauce, and mayonnaise
*
*
*
*
*
*
Romania
Sauces in
Romanian cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in partic ...
include:
*
Russia
Sauces in
Russian cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social ...
include:
*
Spain
Sauces in
Spanish cuisine include:
Canary Islands
Sauces used in the cuisine of the
Canary Islands
The Canary Islands (; es, :es:Canarias, Canarias, ), also known informally as the Canaries, are a Spanish Autonomous communities of Spain, autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to ...
include:
*
Basque
*
Catalonia
Sauces in
Catalan cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya '' comarques'' and which ...
include:
*
*
*
*
Sweden
Sauces in
Swedish cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Historically, in the far north, meats such as reindeer, and other ...
include:
*
* Hovmästarsås - made with mustard and dill
* Lingonberry sauce
* Skagen sauce - made with shrimp, mayonnaise and other ingredients
Switzerland
Sauces in
Swiss cuisine include:
* – a butter-based sauce served with grilled beef
Thailand
Sauces in
Thai cuisine include:
*
*
*
*
*
*
*
United Kingdom
Sauces in
British cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavou ...
include:
*
*
*
*
*
* (Oxford sauce)
*
*
*
*
*
*
*
*
*
*
*
*
*
*
United States
Sauces in the
cuisine of the United States include:
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Vietnam
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:
* - Fermented shrimp sauce
* - Caramalised, vegetable dip
* - Anchovy sauce
* - Green chili with seafood sauce
*
** - Salty fish sauce
** - Sweet fish sauce
** - Ginger fish sauce
* - Peanut sauce
Prepared sauces
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
See also
*
*
*
*
*
*
*
*
*
*
*
*
*
*
List of mayonnaises
This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. It is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;
Ma ...
*
*
List of syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit cryst ...
*
*
*
*
*
*
*
*
*
*
References
Book sources
*
*
*
*
Further reading
*
*
* Murdoch (2004
''Essential Seafood Cookbook''Seafood sauces, p. 128–143. Murdoch Books.
*
*
External links
"Sauce" entry at Encyclopædia Britannica
{{Condiments
Condiments
*
*