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The following is a list of notable
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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 or ...
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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s used in cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...
and food service
The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, grocery stores, school and hospital cafeteri ...
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General
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Prepared sauces
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By type
Brown sauces
include: * * * * * * * * * * *Butter sauces
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* Beurre noisette
''Beurre noisette'' (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.
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*Mustard sauces
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* Chile pepper-tinged sauces
* Condiments made from
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* Miti (also samilolo/tai monomono) - sauce common throughout
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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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Sauces in
Sauces in
* Light soy sauce () – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce
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Fish sauces
* * * *Green sauces
* SeeTomato sauces
* *Hot sauces
* Pepper sauces
*Mustard sauces
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* Chile pepper-tinged sauces
* Condiments made from hot sauce
Hot sauce is a type of condiment, seasoning, or salsa (sauce), salsa made from chili peppers and other ingredients. Many commercial varieties of Mass production, mass-produced hot sauce exist.
History
Humans have used chili peppers and other ho ...
include:
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Meat-based sauces
* * * * * * * *Pink sauces
* SeePink 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, a British condiment made from fresh tomatoes and mayonnaise
* A blend of ...
Sauces made of chopped fresh ingredients
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* Miti (also samilolo/tai monomono) - sauce common throughout Polynesia
Polynesia ( , ) is a subregion of Oceania, made up of more than 1,000 islands scattered over the central and southern Pacific Ocean. The indigenous people who inhabit the islands of Polynesia are called Polynesians. They have many things in ...
by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree
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* Latin American Salsa cruda of various kinds
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Sweet sauces
* * * * * * * * * * * not liquid, but called a sauce nonetheless * * * * * * * *White sauces
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By region
Africa
Sauces inAfrican cuisine
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, ...
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Asia
East Asian sauces
Sauces inEast Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
include:
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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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Southeast Asian sauces
Sauces inSoutheast Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
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Caucasus
Sauces inCaucasian cuisine
The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia (country), Georgia and the North Caucasus.
Traditional dishes Cheese
* Ashvlagwan ''(Ашвлагуан)'' — Abkhazian cuisine ...
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Mediterranean
Sauces inMediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), ...
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Middle East
Sauces inMiddle Eastern cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', ...
include:
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* Cacık
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, sa ...
– Yogurt sauce or dip found in Turkey, Iran, and Greece
Polynesian
Sauces inPolynesian cuisine
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania.
Since the region of Oceania consists of islands, seafood is a prominent part o ...
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* Miti - sauce made from fermented young coconut flesh
South America
Sauces inSouth American cuisine
South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both west and east.
Etymology
The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþa ...
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By country
Argentina
Sauces in Argentine cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Medit ...
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Barbados
Sauces in the cuisine ofBarbados
Barbados, officially the Republic of Barbados, is an island country in the Atlantic Ocean. It is part of the Lesser Antilles of the West Indies and the easternmost island of the Caribbean region. It lies on the boundary of the South American ...
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Belgium
Sauces in Belgian cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the cou ...
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* Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers
* Brasil sauce – mayonnaise with pureed pineapple
The pineapple (''Ananas comosus'') is a Tropical vegetation, 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 culti ...
, tomato and spices
* – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Bolivia
Sauces inBolivian cuisine
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, Fren ...
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Brazil
Sauces inBrazilian cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European cuisine, European, Amerindian, African tribes, African, and Asian (Levantine cuisine, Levantine, Japanese food, Japanese, and most rece ...
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Canada
Sauces inCanadian cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The adve ...
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Chile
Sauces inChilean cuisine
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous peoples in Chile, Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germa ...
include:
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* Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots
China
* Light soy sauce () – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce
*Dark soy sauce
In Chinese cuisine, dark soy sauce () is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. As the Chinese name () suggests, it is also age ...
() – 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
Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeaster ...
() – a thick savory paste
*Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...
()
*Fermented bean curd
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine; typical ingredients ...
() – 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
''Douchi'' is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Shurtleff, W.; Aoyagi, Abr>History of Fermented Black Soybeans (165 B.C. to ...
() – fermented black beans, usually in a brine
*Cooking wine
The classification of wine is based on various criteria including place of origin or appellation, vinification method and style, sweetness and vintage,J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 752 & 753 Oxford University ...
()
*Black vinegar
Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine.
Types
China
One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar () from the central plains of Northern Ch ...
()
* Cha Shao sauce (, Cantonese: Char Siu)
* Duo Jiao () - chili sauce.
* Ci Ba La () - a chili sauce.
* Zao La () - a chili sauce.
*Lao Guo La () - a chili sauce. One famous brand is Lao Gan Ma
Lao Gan Ma (; also called Laoganma) or Old Godmother is a brand of chili sauces made in China.Chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and el ...
() – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep
* Doubanjiang
Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...
() – a mix of fermented beans, chilis, salt, and flour used for flavor and color
* Soy bean Paste
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed.
Soy is a key source of f ...
/ Yellow bean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Etymology
In Chinese, the full nam ...
()
* 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, L ...
()
* Garlic chive flower sauce (韭花酱)
* Guaiwei ()
* Haixian sauce (, Cantonese: Hoisin)
* Plum sauce
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit s ...
()
* Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...
()
* Sesame Paste
Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, ...
()
* Mala ()
* Shao Kao sauce (, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese
Chinese may refer to:
* Something related to China
* Chinese people, people identified with China, through nationality, citizenship, and/or ethnicity
**Han Chinese, East Asian ethnic group native to China.
**'' Zhonghua minzu'', the supra-ethnic ...
and Cantonese cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( zh, t=廣東菜 or zh, labels=no, t=粵菜), is the cuisine of Cantonese people, associated with the Guangdong, Guangdong province of China, particularly the provincial capital Guan ...
.
* Shacha sauce
Shacha sauce () is a savory, slightly spicy Chinese condiment used in Minnan cuisine (primarily Teochew, Hokkien, and Taiwanese). It is made from soybean oil, garlic, shallots, chili, Chinese brill, and dried shrimp. It is also sometimes sold ...
() – A sauce or paste
Paste is a term for any very thick viscous fluid. It may refer to:
Science and technology
* Adhesive or paste
** Wallpaper paste
** Wheatpaste, a liquid adhesive made from vegetable starch and water
* Paste (rheology), a substance that behaves as ...
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
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
()
* XO sauce
XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong.
History
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped d ...
() – a spicy seafood
Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...
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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...
that originated from Hong Kong
Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the fourth most densely populated region in the wor ...
.
* Yongfeng chili sauce ()
* Yuxiang
Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. Fuchs ...
()
Colombia
Sauces inColombian cuisine
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colom ...
include:
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Denmark
Sauces inDanish cuisine
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Second Industrial Revolution, Industrial ...
include:
* – a key ingredient in the Danish national dish Stegt flæsk med persillesovs
*
England
Sauces inEnglish cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of i ...
include:
* Bread sauce
* Halford Leicestershire Table Sauce
* Worcestershire sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...
* Tewkesbury mustard
* HP Sauce
HP Sauce is a British brown sauce, the main ingredients of which are tomatoes, malt vinegar and molasses. It was named after London's Houses of Parliament. After making its first appearance on British dinner tables in the late 19th century, HP S ...
France
InFrench cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...
, the " mother sauces" (''sauces mères'', also ''grandes sauces'') are the foundation of many other "daughter sauces" (''petites sauces''). Different classifications of mother sauces have been proposed since at least the early 19th century; the most common current list is Béchamel, Espagnole, Hollandaise, Tomate, and Velouté. French sauces include:
* 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 ...
– Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.
* Américaine – Mayonnaise, blended with puréed lobster and mustard.
* Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.
* Bercy
Bercy () is a neighbourhood in the 12th arrondissement of Paris, France, the city's 47th administrative neighbourhood.
History
Some of the oldest vestiges of human occupation in Paris were found on the territory of Bercy, dating from the late N ...
– Chopped shallots, butter and white wine, with either fish stock or meat stock.Saulnier, p. 17
* Béchamel – milk-based sauce, thickened with a white roux.
* Beurre blanc
''Beurre blanc'' (; ) or ''Beurre Nantais'' () is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separat ...
– Reduction of butter, vinegar, white wine and shallots.
* Beurre maître d'hôtel
''Beurre maître d'hôtel'' (), also referred to as ''maître d'hôtel butter'', is a type of compound butter ( French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that ...
– Fresh butter kneaded with chopped parsley, pepper and lemon juice.
* Beurre noir
''Beurre noir'' (; ) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add ...
– Browned butter with lemon juice/vinegar and parsley; traditionally served with ''raie'' (Skate
Skate or Skates may refer to: Fish
*Skate (fish), several genera of fish belonging to the family Rajidae
* Pygmy skates, several genera of fish belonging to the family Gurgesiellidae
* Smooth skates or leg skates, several genera of fish belongin ...
).
* Beurre noisette
''Beurre noisette'' (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.Saulnier, p. 18
* Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.
*
Sauces in
Sauces in
Sauces in
Sauces in
Sauces in
Sauces in
Sauces in
Sauces in
Sauces in the
''Essential Seafood Cookbook''
Seafood sauces, p. 128–143. Murdoch Books. * *
"Sauce" entry at Encyclopædia Britannica
{{Condiments Condiments * *
Bigarade sauce
Bigarade sauce is an orange sauce prepared on the French dish duck á l'orange. It is based on the gastrique, a caramelized sugar mixed with white vinegar.
See also
* List of sauces
The following is a list of notable Culinary art, culina ...
– an orange sauce, commonly for duck à l'orange
Duck à l'orange, orange duck, or canard à l'orange is a French cuisine, French dish in ''cuisine bourgeoise'' consisting of a roasting, roast Duck (food), duck with a bigarade sauce.
Another dish called ''canard à l'orange'' is braising, braise ...
.
* Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leek
A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...
s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.Saulnier, p. 18
* Charcutière – Sauce Robert (below) garnished with gherkins.
* Chasseur
''Chasseur'' ( , ), a French term for "hunter", is the designation given to certain regiments of French and Belgian light infantry () or light cavalry () to denote troops trained for rapid action.
History
This branch of the French Army o ...
– Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.
* Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditi ...
– A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.
* Espagnole sauce
Espagnole sauce () is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century ...
– a fortified brown veal stock
Stocks (also capital stock, or sometimes interchangeably, shares) consist of all the Share (finance), shares by which ownership of a corporation or company is divided. A single share of the stock means fractional ownership of the corporatio ...
sauce.
* 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.
* Hollandaise
Hollandaise sauce ( or ; from French meaning "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 ...
– Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.
* Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.Saulnier, p. 21
* Mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
– Egg yolks with vinegar or lemon juice, beaten with oil.
* Nantua
Nantua (; Franco-Provençal, Arpitan: ''Nantuat'') is a Communes of France, commune in and Subprefectures in France, subprefecture of the Ain Departments of France, département in the Auvergne-Rhône-Alpes Regions of France, region in Easter ...
– Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.
* Périgueux
Périgueux (, ; or ) is a commune in the Dordogne department, in the administrative region of Nouvelle-Aquitaine, southwestern France.
Périgueux is the prefecture of Dordogne, and the capital city of Périgord. It is also the seat of ...
– Demi-glace, chopped truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''P ...
s and madeira
Madeira ( ; ), officially the Autonomous Region of Madeira (), is an autonomous Regions of Portugal, autonomous region of Portugal. It is an archipelago situated in the North Atlantic Ocean, in the region of Macaronesia, just under north of ...
.
* Poivrade – Diced vegetables with herbs, with demi-glace.
* Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.
* Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.
* Robert
The name Robert is an ancient Germanic given name, from Proto-Germanic "fame" and "bright" (''Hrōþiberhtaz''). Compare Old Dutch ''Robrecht'' and Old High German ''Hrodebert'' (a compound of ''Hrōþ, Hruod'' () "fame, glory, honour, prais ...
– Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.Saulnier, p. 23
* Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.Saulnier, p. 24
* Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.
* Soubise Soubise can refer to:
* Soubise, a salpicon of cooked and pureed rice and onions; used primarily "au gratin". (steaks, tournedos)
* Soubise sauce, based on Béchamel sauce, with the addition of a ''soubise'' of onion and rice purée
* Soubise, Ch ...
– 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.
* Tartare
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to ...
– Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.
* Tomate
Kid Abelha was a pop rock band from Rio de Janeiro, Brazil, formed by Paula Toller (lead vocals), George Israel (sax, guitar and vocals) and Bruno Fortunato (acoustic and electric guitar). The group has recorded 12 studio albums, 4 live albums a ...
– a tomato-based sauce.
* Velouté – white stock-based sauce, thickened with a roux or a liaison.
* Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.
Georgia
Sauces inGeorgian cuisine
Georgian cuisine ( ka, ქართული სამზარეულო, tr) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various nationa ...
include:
*
*
*
Germany
Sauces inGerman cuisine
The cuisine of Germany consists 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 neighbouring c ...
include:
*
*
*
*
*
*
Greece
Sauces inGreek cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains ...
include:
*
*
*
*
*
Hungary
*Vadasmártás, a carrot-based sauceIndia
Sauces inIndian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...
include:
* Coconut chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...
(South India)
* Garlic chutney
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretchi ...
(South India)
* Mango Chutney
Green mango chutney, also known as ''raw mango chutney'', is an Indian and Pakistan chutney
A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such ...
(South India)
* Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae.
Most people perceive the ...
(North India)
* Mint chutney (North India)
* Tomato chutney
Tomato chutney is a type of chutney, originating from the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, ...
* Imli (North India)
* Green chillies
* Aloobukhara (North India)
* Khajoor (North India)
Indonesia
Sauces inIndonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed ...
include:
*
*
*
*
*
*
Iran
Sauces inIranian cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. ...
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 cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...
include:
*
*
*
*
*
*
*
*
*
*
*
*
* Sugo alla puttanesca
Jamaica
Sauces inJamaican cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian cuisine, Amerindian, Cuisine of West Africa, West African, Irish cuisine, Irish, English cuisine, English, French cuisine, French, Portuguese ...
include:
*
Japan
Sauces inJapanese 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 language, Japanese: ) is based on rice with m ...
include:
*
*
*
* , or Japanese pickled plum sauce
*
Korea
Sauces in Korean cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
include:
*
Libya
Sauces inLibyan cuisine
The cuisine of Libya is a mix of Berber cuisine, Berber, Arab cuisine, Arab and Mediterranean cuisine, Mediterranean cuisines
One of the most popular Libyan dishes is ''Bazin (bread), bazin'', an unleavened bread prepared with barley, water an ...
include:
*
Malaysia
Sauces inMalaysian cuisine
Malaysian cuisine (Malay language, Malay: ''Masakan Malaysia''; Jawi script, Jawi: ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's popul ...
include:
*
Mexico
Sauces in Mexican cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...
include:
*
*
*
* Salsa macha
*Salsa Verde
In Mexican cuisine, Salsa verde () is a spicy green sauce made from tomatillo and green chili peppers. It dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval Europe ...
*Salsa Roja
Salsa most often refers to:
* Salsa (food), a variety of sauces used as condiments
* Salsa music, a popular style of Latin American music
* Salsa (dance), a Latin dance associated with Salsa music
Salsa or SALSA may also refer to:
Arts and ent ...
* Salsa borracha
*
Netherlands
Sauces inDutch cuisine
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas tra ...
include:
*
*
Peru
Sauces inPeruvian cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine) ...
include:
*
* Ocopa
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)
Philippines
Sauces in Filipino cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comp ...
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 ( ; ) is an island that is an Territories of the United States, organized, unincorporated territory of the United States in the Micronesia subregion of the western Pacific Ocean. Guam's capital is Hagåtña, Guam, Hagåtña, and the most ...
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 inPolish cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other ...
include:
* Black Polish sauce () – 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 meatball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are m ...
s, 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 a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, black pepper, and herbs (commonly chives, parsley and dill), mixed into a sauce based on mayonnaise or another oil emulsion. Sour cre ...
. 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 () – 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 Cooking oil, oil on the stove top, blended until smoo ...
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
Polish may refer to:
* Anything from or related to Poland, a country in Europe
* Polish language
* Polish people, people from Poland or of Polish descent
* Polish chicken
* Polish brothers (Mark Polish and Michael Polish, born 1970), American twin ...
: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumber
A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin ( ) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been Pickling, pickled in ...
s.
* – A kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep ...
or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
* Muślinowy sauce – A sauce perhaps similar to Hollandaise
Hollandaise sauce ( or ; from French meaning "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 ...
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 () – 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 () – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Portugal
Sauces inPortuguese cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dish ...
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
__NOTOC__
Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Hispanic American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vine ...
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 forgreen banana
Green bananas are unripe bananas used in cuisines worldwide. They have a firmer texture and a starchy, mildly astringent taste compared to their ripe counterparts.
Around the world
Africa
In East Africa, a starchy triploid banana cultivar o ...
, onions, root vegetables, chicken gizzard
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have beco ...
, and fish
* Ají de leche de coco – Spicy thick coconut milk and lime sauce
* – The sauce is made with sofrito, chilies, ketchup, sour orange
The bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is the hybrid citrus tree species ''Citrus'' × ''aurantium'', and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of th ...
, Worcestershire sauce, and mayonnaise
*
*
*
*
*
*
Romania
Sauces inRomanian 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 influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but a ...
include:
*
Russia
Sauces in Russian cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, 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 ...
include:
*
Spain
Sauces inSpanish cuisine
Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is ...
include:
Canary Islands
Sauces used in the cuisine of theCanary Islands
The Canary Islands (; ) or Canaries are an archipelago in the Atlantic Ocean and the southernmost Autonomous communities of Spain, Autonomous Community of Spain. They are located in the northwest of Africa, with the closest point to the cont ...
include:
*
Catalonia
Sauces in Catalan cuisine
Catalan cuisine is the cooking traditions and practices 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 ''c ...
include:
*
*
*
*
Sweden
Sauces inSwedish 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 Norrland, North and South Sweden.
Historically, in the far north, meats such as reindeer, ...
include:
*
* Hovmästarsås - made with mustard and dill
* Lingonberry sauce
* Skagen sauce - made with shrimp, mayonnaise and other ingredients
Switzerland
Sauces inSwiss cuisine
Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed in Switzerland or assimilated from other cultures, particularly ne ...
include:
* – a butter-based sauce served with grilled beef
Thailand
Sauces in Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...
include:
*
*
*
*
United Kingdom
Sauces in British cuisine
British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Nort ...
include:
*
*
*
*
*
* (Oxford sauce)
*
* Henderson's Relish
*
*
*
*
*
*
*
*
*
*
*
*
*
United States
Sauces in the cuisine of the United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other ...
include:
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Uruguay
Sauces in the cuisine ofUruguay
Uruguay, officially the Oriental Republic of Uruguay, is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast, while bordering the Río de la Plata to the south and the A ...
include:
*
Vietnam
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are: * - Fermented shrimp sauce * - Caramalised, vegetable dip * * - Green chili with seafood sauce * ** - Salty fish sauce ** - Sweet fish sauce ** - Ginger fish sauce * - fermented bean pasteSee 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 (usually vinegar or lemon juice).
Mayo ...
*
* 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 (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tenden ...
*
*
*
*
*
*
*
*
*
*
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 * *