In
cooking, a sauce is a
liquid,
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
, or semi-
solid
Solid is one of the four fundamental states of matter (the others being liquid, gas, and plasma). The molecules in a solid are closely packed together and contain the least amount of kinetic energy. A solid is characterized by structural ...
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 word taken from the
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is
garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...
, the
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...
used by the
Ancient Romans
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 ...
, while
doubanjiang
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt ...
, the Chinese soy bean paste is mentioned in ''
Rites of Zhou'' in the 3rd century BC.
Sauces need a
liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like
mayonnaise, prepared cold but served lukewarm like
pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...
, cooked and served warm like
bechamel or cooked and served cold like
apple sauce
Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and s ...
. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like
Worcestershire sauce,
HP Sauce
HP Sauce is a British brown sauce, the main ingredients of which are tomatoes and tamarind extract. It was named after London's Houses of Parliament. After making its first appearance on British dinner tables in the late 19th century, HP Sauce ...
,
soy sauce or
ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...
. Sauces for
salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
are called
salad dressing
A salad dressing is a sauce for salads. Used on virtually all '' leafy salads'', dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad.
Salad dressing ...
. Sauces made by
deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a
saucier.
Cuisines
British
In traditional British cuisine,
gravy is a sauce used on
roast dinner
A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments s ...
. The sole survivor of the medieval bread-thickened sauces,
bread sauce
A bread sauce is a British and Irish warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey.
Recipe
The basic recipe calls for milk and onion with breadcrumbs and butter added as thi ...
is one of the oldest sauces in British cooking.
Apple sauce
Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and s ...
,
mint sauce
Mint sauce is a green sauce originating in the United Kingdom, made from finely chopped spearmint (Mentha spicata) leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added. The sauce has a watery consistency and is f ...
and
horseradish sauce are used on meat (usually on
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
,
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
and
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
respectively).
Redcurrant jelly
Redcurrant sauce, also known as redcurrant jelly, is an England, English condiment, consisting of redcurrants (''Ribes rubrum''), sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, Port (wine), port ...
,
mint jelly, and
white sauce
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on ...
may also be used.
Salad cream
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It is somewhat similar in composition to mayonnaise and may include other ing ...
is sometimes used on salads.
Ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...
and
brown sauce
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce.
Brown sauce is typically eate ...
are used on fast-food type dishes. Strong English
mustard
Mustard may refer to:
Food and plants
* Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment
* Mustard plant, one of several plants, having seeds that are used for the condiment
** Mustard seed, seeds of the mustard p ...
is also used on various foods, as is
Worcestershire sauce.
Custard is a popular
dessert sauce
A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes p ...
. Other popular sauces include
mushroom sauce
Mushroom sauce is a white or brown sauce prepared using Edible mushroom, mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods.
Overview
In cooking, mushroom ...
,
marie rose sauce
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mix ...
(as used in a prawn cocktail),
whisky sauce (for serving with
haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
),
Albert sauce (horseradish sauce to enhance flavour of braised beef) and
cheddar sauce
Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. It could be seen as an English equivalent o ...
(as used in cauliflower or
macaroni and cheese
Macaroni and cheese (also called mac and cheese in Canada and the United States and macaroni cheese in the United Kingdom BBC, RecipesMacaroni Cheese/ref>) is a dish of cooked macaroni pasta and a cheese sauce, most commonly Cheddar sauce.
The ...
). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
.
Caucasian
*
Ajika
Ajika or adjika (, ) is a Georgian- Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list.
The name derives from the Abkhaz ...
is a spicy hot sauce originating in
Abkhazia, widely used in
Georgian cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. E ...
and found also in parts of
Russia
Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-eig ...
,
Armenia
Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ' ...
, and
Georgia
Georgia most commonly refers to:
* Georgia (country), a country in the Caucasus region of Eurasia
* Georgia (U.S. state), a state in the Southeast United States
Georgia may also refer to:
Places
Historical states and entities
* Related to the ...
.
*
Ships (sauce) is a traditional sauce of
Circassian cuisine
Circassian cuisine is an ethnic cuisine, based on the cooking style and traditions of the Circassian people of the North Caucasus. This region lies between the Black Sea and the Caspian Sea, within European Russia.
Traditional dishes
Circassia ...
, made on a base of meat
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
with pounded garlic, pepper, and
sour milk or cream.
*
Tkemali
Tkemali ( Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes '' alucha'' or other varieties of plum. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to ...
is a tart and savoury traditional
Georgian sauce of
cherry plums in combination with various spices, including garlic,
pennyroyal,
coriander,
dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Growth ...
, and chili.
Chinese
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of
soy sauce,
fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
including
doubanjiang
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt ...
,
chili sauces,
oyster sauce, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:
* Braising sauces or marinades (卤水)
* Cooking sauces (调味)
* Dipping sauces (蘸水)
In some
Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...
s, such as
Cantonese
Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding ar ...
, dishes are often thickened with a slurry of
cornstarch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or so ...
or potato starch and water.
See ''
List of Chinese sauces''
Filipino
Filipino cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...
typically uses "toyomansi" (
soy sauce with
kalamansi lime) as well as different varieties of
suka,
patis,
bagoong and
banana ketchup
Banana ketchup (or banana sauce) is a popular Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first p ...
, among others.
French
Sauces in
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 ...
date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In ''
cuisine classique'' (roughly from the end of the 19th century until the advent of ''
nouvelle cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased e ...
'' in the 1980s), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chef
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...
created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Most of them have been listed in Carême reference cookbook "The art of French Cuisine in the 19th century" (The French Title: "L'art de la cuisine française au XIXe siècle").
Carême considered the four ''grandes sauces'' to be
Espagnole
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), '' Le Guide culinaire'', Editi ...
,
Velouté,
Allemande
An ''allemande'' (''allemanda'', ''almain(e)'', or ''alman(d)'', French: "German (dance)") is a Renaissance and Baroque dance, and one of the most common instrumental dance styles in Baroque music, with examples by Couperin, Purcell, Bach
...
, and
Béchamel, from which a large variety of petites sauces could be composed.
[
]
In the early 20th century, the chef
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
refined Carême's list of basic sauces in his classic ''
Le Guide culinaire
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time ...
'', which in the most recent 4th edition that was published in 1921, listed the foundation or basic sauces as Espagnole, Velouté, Béchamel, and Tomate.
[
] Sauce Allemande, which was mentioned as a preparation of Velouté made with egg yolks,
[
] is replaced by Sauce Tomate.
[
] One other sauce-de-base that is mentioned in ''Le Guide culinaire'' is Sauce Mayonnaise, which Escoffier wrote was a sauce Mère akin to the sauces Espagnole and Velouté due to the number of derivative sauces that can be made.
In ''A Guide to Modern Cookery'', an English abridged translation of Escoffier's 1903 edition of ''Le Guide culinaire'', Hollandaise was included in the list of basic sauces, which made for a list that is identical to the list of five fundamental "
French Mother Sauces
In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed sinc ...
" that is acknowledged by a variety of sources:
*
Sauce Espagnole
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Edition ...
, a fortified brown veal stock sauce, thickened with a brown
roux
*
Sauce Velouté, a light stock-based sauce, thickened with a roux or a ''liaison'', a mixture of egg yolks and cream.
*
Sauce Béchamel, a milk-based sauce, thickened with a
roux of flour and butter.
*
Sauce Tomate, a tomato-based sauce.
*
Sauce Hollandaise, 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. Altho ...
of butter and lemon (or vinegar), using
egg yolk as the
emulsifier.
A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into
Mornay by the addition of grated cheese, and espagnole becomes
bordelaise with the addition of reduction of red wine,
shallots, and poached beef
marrow.
A specialized implement, the
French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.
Indian
Indian cuisines use sauces such as tomato-based sauces with varying spice combinations such as
tamarind sauce, coconut milk-/paste-based sauces, and
chutneys. There are substantial regional variations in
Indian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, he ...
, but many sauces use a seasoned mix of onion,
ginger and garlic paste as the base of various gravies and sauces. Various
cooking oils,
ghee and/or
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
are also regular ingredients in Indian sauces.
Indonesian
Indonesian cuisine uses typical sauces such as ''
kecap manis'' (sweet
soy sauce), ''bumbu kacang'' (
peanut sauce) and
tauco
Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...
, while popular hot and spicy sauces are
sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an ...
,
colo-colo
Club Social y Deportivo Colo-Colo () is a Chilean professional football club based in Macul, Santiago. Founded in 1925 by David Arellano they play in the Chilean Primera División, from which they have never been relegated. The team has pla ...
,
dabu-dabu
Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi ...
and
rica-rica
Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy '' bumbu'' (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. Rica-rica uses much chopped or ground red and green chili peppers, bird's eye ...
. Sambal is an umbrella term; there are many, many kinds of
sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an ...
.
Italian
Italian sauces reflect the rich variety of the
Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...
and can be divided in several categories including:
Savory sauces used for dressing meats, fish and vegetables
Examples are:
*
Besciamella from
Tuscany
it, Toscano (man) it, Toscana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 = Citizenship
, demographics1_footnotes =
, demographics1_title1 = Italian
, demogra ...
and
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman)
, population_note =
, population_blank1_title ...
*
Bagna càuda
Bagna càuda (, meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with ...
from
Piedmont
it, Piemontese
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demographics1_title2 ...
*
Salmoriglio from
Sicily
(man) it, Siciliana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 = Ethnicity
, demographics1_footnotes =
, demographi ...
*
Gremolata from
Milan
Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city h ...
*
Salsa verde from Emilia-Romagna and Tuscany
Savory sauces used to dress pasta dishes
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
*
Ragù alla Bolognese from
Bologna
Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...
*
Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...
from
Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian census, the Province of ...
*
Carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, ...
and
amatriciana from
Lazio
it, Laziale
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demographics1_title2 ...
*
Ragù alla Napoletana from
Campania
(man), it, Campana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demog ...
Dessert sauces
*
Zabaione from Piedmont
*
Crema pasticciera made with eggs and milk and common in the whole peninsula
* "Crema al
mascarpone
Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product").
Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals.
Production process
...
" used to make
Tiramisù and to dress
panettone
Panettone (, ; lmo, label= Milanese, panetton ) is an Italian type of sweet bread, and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South ...
at Christmas and common in the North of the country.
Japanese
Sauces used in traditional
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 ...
are usually based on ''shōyu'' (
soy sauce), ''
miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...
'' or ''
dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
''. ''
Ponzu
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .
The term ...
'', citrus-flavored soy sauce, and ''
yakitori no
tare'', sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include ''
gomamiso'', miso with ground sesame, and ''
amamiso'', sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to
Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes.
Tonkatsu,
okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki' ...
, and
yakisoba sauces are based on this sauce. Japanese sauce or
wasabi
Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...
sauce is used on
sushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...
and
sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Origin
The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stu ...
or mixed with soy sauce to make wasabi-joyu.
Korean
Korean cuisine uses sauces such as
doenjang,
gochujang,
samjang,
aekjeot
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
, and soy sauce.
Latin and Spanish American
Salsas ("sauces" in
Spanish
Spanish might refer to:
* Items from or related to Spain:
**Spaniards are a nation and ethnic group indigenous to Spain
**Spanish language, spoken in Spain and many Latin American countries
**Spanish cuisine
Other places
* Spanish, Ontario, Can ...
) such as
pico de gallo
''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, onio ...
(tomato, onion and chili chopped with lemon juice),
salsa cocida,
salsa verde,
chile
Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...
, and
salsa roja
Salsa roja () is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.
This red sauce comes in subtypes: ''salsa cocida'' ("cooked sauce"), in which the i ...
are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients include
chili, tomato, onion, and spices; thicker sauces often contain
avocado
The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...
.
Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by the
Nahua
The Nahuas () are a group of the indigenous people of Mexico, El Salvador, Guatemala, Honduras, and Nicaragua. They comprise the largest indigenous group in Mexico and second largest in El Salvador. The Mexica (Aztecs) were of Nahua ethnicity, a ...
name
mole
Mole (or Molé) may refer to:
Animals
* Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America
* Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpida ...
(compare
guacamole
Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...
).
In
Argentinian
Argentines (mistakenly translated Argentineans in the past; in Spanish ( masculine) or ( feminine)) are people identified with the country of Argentina. This connection may be residential, legal, historical or cultural. For most Argentines, ...
and
Uruguayan cuisine,
chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisc ...
is an uncooked sauce used in cooking and as a table condiment for grilled meat.
Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine); Asia (Japanese cuisine an ...
uses sauces based mostly in different varieties of ''
ají'' combined with several ingredients, most notably
salsa huancaína based on fresh cheese and
salsa de ocopa based on peanuts or nuts.
Middle Eastern
*
Fesenjān is a traditional Iranian sauce of
pomegranate
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall.
The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...
s and
walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''.
Although culinarily considered a "nut" and used as such, it is not a true ...
s served over meat and/or vegetables which was traditionally served for
Yalda or end of winter and the
Nowruz
Nowruz ( fa, نوروز, ; ), zh, 诺鲁孜节, ug, نەۋروز, ka, ნოვრუზ, ku, Newroz, he, נורוז, kk, Наурыз, ky, Нооруз, mn, Наурыз, ur, نوروز, tg, Наврӯз, tr, Nevruz, tk, Nowruz, ...
ceremony.
*
Hummus is a traditional middle eastern sauce or
dip. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. It's made of
chickpeas
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are hi ...
and tahina (sesame paste) and garlic with olive oil, salt and lemon juice.
Thai
* Southeast Asian cuisines, such as
Thai and
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...
, often use
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...
, made from fermented fish.
Examples
See also
*
Pickle
*
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 sa ...
*
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
*
Coulis
A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often ...
*
Dip
**
List of dips
*
Gastrique
*
Gravy
*
Instant sauce
*
List of foods
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by Plants or Animals, and contains essential nutrients, such as carbohydrates, fats, proteins, vit ...
*
List of condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ...
*
List of dessert sauces
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked.
Dessert sauces
* Butterscotch
* Caramel sauce
* Chancaca
* Chocolate g ...
*
List of sauces
*
Peanut sauce
*
Salad dressing
A salad dressing is a sauce for salads. Used on virtually all '' leafy salads'', dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad.
Salad dressing ...
*
Salsa
*
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an ...
*
Saucery A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place. It was headed by a saucerer. The office was subordinated to the kitchen, and existed as a separate office onl ...
*
Sofrito
References
Footnotes
Citations
*
*
*
*
Further reading
*
* Murdoch (2004
''Essential Seafood Cookbook''Seafood sauces, p. 128–143. Murdoch Books.
External links
"Sauce" entry at Encyclopædia Britannica
{{Use dmy dates, date=April 2017
Culinary terminology