List of sauces

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

General

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* – a velouté sauce flavored with tomato
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By type

Brown sauces

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Butter sauces

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* Beurre noisette
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Emulsified sauces

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Fish sauces

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Green sauces

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Tomato sauces

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Hot sauces

* Pepper sauces

*Mustard sauces
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* Chile pepper-tinged sauces

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Meat-based sauces

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Pink sauces

* See Pink sauce

Sauces made of chopped fresh ingredients

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* Latin American Salsa cruda of various kinds
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Sweet sauces

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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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* , or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
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: 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 region) include:
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Mediterranean

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Middle East

Sauces in Middle Eastern cuisine include:
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South America

Sauces in South American cuisine include:
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By country

Argentina

Sauces in Argentine cuisine include:
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Barbados

Sauces in the cuisine of Barbados include:
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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, tomato and spices
* Sauce " Pickles"– a yellow vinegar based sauce with turmeric, 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:
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Brazil

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Canada

Sauces in Canadian cuisine include:
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Chile

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* Salsa Americana – Chilean relish made of Pickles, Picked Onions and Pickled Carrots
* Chancho en piedra

China

Colombia

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Denmark

* - A key ingrediant in the Danish national dish ''Stegt flæsk med persillesovs''.
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* Rævesauc
* Danish Remoulade

England

* Halford Leicestershire Table Sauce
* 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 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 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:

* Espagnole sauce
* Velouté sauce
* Béchamel sauce
* Tomato sauce
* Hollandaise sauce

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:
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Germany

Sauces in German cuisine include:
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Greece

Sauces in Greek cuisine include:
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India

Sauces are usually called Chatni or Chutney 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)
* 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:
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Iran

Sauces in Iranian cuisine include:
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Italy

Sauces in Italian cuisine include:
* – a garlic sauce in Italian cuisine
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* Parma Rosa - A blend of marinara and alfredo.
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Jamaica

Sauces in Jamaican cuisine include:
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Japan

Sauces in Japanese cuisine include:
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Korea

Sauces in Korean cuisine include:
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Libya

Sauces in Libyan cuisine include:
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Malaysia

Sauces in Malaysian cuisine include:
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Mexico

Sauces in Mexican cuisine include:
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*Salsa Macha
*Salsa Verde
* Salsa Roja
*Salsa Borracha

Netherlands

Sauces in Dutch cuisine include:
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Peru

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

Philippines

Sauces in Philippine cuisine include:
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* – 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.
* – 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 ( 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. 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 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.
* – 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, 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 include:
* – 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.
* – 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:

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* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (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, Worcestershire sauce, and mayonnaise
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Romania

Sauces in Romanian cuisine include:
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Russia

Sauces in Russian cuisine include:
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Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:
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Basque

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Catalonia

Sauces in Catalan cuisine include:
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Sweden

Sauces in Swedish cuisine include:
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* 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:
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United Kingdom

Sauces in British cuisine include:
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United States

Sauces in the cuisine of the United States include:
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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
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** - Sweet fish sauce
** - Ginger fish sauce
* - Peanut sauce

Prepared sauces

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See also

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* List of mayonnaises
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* List of syrups
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References

Book sources

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Further reading

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* Murdoch (2004
''Essential Seafood Cookbook''
Seafood sauces, p. 128–143. Murdoch Books.
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External links

"Sauce" entry at Encyclopædia Britannica

{{Condiments

Condiments
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