List of sauces

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

General[]

By type[]

Brown sauces[]

Brown sauces include:

• Bordelaise sauce
• Chateaubriand sauce
• Charcutiere sauce
• Chaudfroid sauce^[4]
• Demi glace – Sauce in French cuisine
• Gravy – sauce often made from the juices of meats
• Mushroom gravy
• Romesco sauce
• Sauce Africaine
• Sauce au Poivre
• Sauce Robert^[5]

Butter sauces[]

• Beurre blanc
• Beurre manie
• Beurre monté
• Beurre noisette
• Café de Paris – Butter-based sauce
• Meuniere sauce

Emulsified sauces[]

• Aioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
• Béarnaise sauce – Sauce made of clarified butter and egg yolk
• Garlic sauce – Sauce with garlic as a main ingredient
• Hollandaise sauce – Sauce made of egg yolk and butter^[6]
• Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
• Remoulade – Condiment that is usually aioli- or mayonnaise-based^[7]
• Salad cream – Dressing similar to mayonnaise
• Tartar sauce – Condiment(w/ chilli)^[8]

Fish sauces[]

• Bagna càuda
• Clam sauce – Pasta sauce
• Garum – Classical period fermented fish sauce

Green sauces[]

• See Green sauce – Sauce made from chopped herbs

Tomato sauces[]

• Tomato sauces
• Ketchup – Sauce used as a condiment

Hot sauces[]

• Pepper sauces
• 

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

• Hot sauce – Chili pepper-based condiments include:
  • Buffalo Sauce
  • Chili sauce
  • Datil pepper sauce
  • Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
  • Pique Sauce
  • Sriracha sauce
  • Tabasco sauce – American hot sauce brand

Meat-based sauces[]

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

Pink sauces[]

• See Pink sauce

Sauces made of chopped fresh ingredients[]

• Chimichurri – food sauce
• Gremolata
• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
• Onion sauce
• Persillade
• Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
• Pico de gallo – Mexican condiment
• Latin American Salsa cruda of various kinds
• Salsa verde – Spicy Mexican sauce based on tomatillos
• Sauce gribiche – Cold egg sauce
• Sauce vierge
• Tkemali

Sweet sauces[]

• Apple sauce – Sauce or puree made from apples
• Blueberry sauce – Compote or savory sauce made with blueberries
• Butterscotch sauce – Type of confectionery
• Caramel – Confectionery product made by heating sugars
• Chocolate gravy
• Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
• Cranberry sauce
• Crème anglaise
• Custard – Cooked mixture of milk or cream and egg yolk
• Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
• Hard sauce – not liquid, but called a sauce nonetheless
• Mango sauce
• Peach sauce
• Plum sauce
• Strawberry sauce
• Syrup – Thick, viscous liquid consisting primarily of a solution of sugar in water
• Tkemali
• Zabaione – Italian dessert made with egg, sugar, and wine

White sauces[]

• Alfredo sauce
• Béchamel sauce – Sauce of the Italian and French cuisines^[9]
• Caruso sauce – Cream sauce for pasta
• Mushroom sauce
• Mornay sauce – Type of béchamel sauce including cheese
• Sauce Allemande – Sauce used in classic French cuisine
• Sauce Américaine
• Suprême sauce
• Velouté sauce – Classic French sauce
• Yogurt sauce – Food produced by bacterial fermentation of milk

By region[]

Africa[]

Sauces in African cuisine include:

• Chermoula – Relish from Maghrebi cuisine
• Harissa – North African hot chili pepper paste
• Maafe
• Moambe – Ingredient made from palm nuts
• Shito

Asia[]

East Asian sauces[]

Prepared sauces

• Doubanjiang – Chinese bean paste
• Hoisin sauce – Sauce commonly used in Chinese cuisine
• Mala sauce
• Mirin – Type of rice wine used in Japanese cuisine
• Oyster sauce
• Plum sauce (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
• Ponzu – Japanese citrus-based condiment
• Soy sauce – East Asian liquid condiment of Chinese origin
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
• Sriracha sauce
• Ssamjang
• Tentsuyu
• Umeboshi paste, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
• XO sauce

Cooked sauces

• Lobster sauce
• Shacha sauce
• Siu haau sauce
• Sweet and sour sauce
• Sweet bean sauce, also known as Tianmianjiang
• Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces[]

• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Fish sauce – Condiment made from fish
• Nam chim
• Nam phrik – Thai chili sauce
• Nước chấm – Vietnamese dipping sauce
• Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Pecel – Indonesian vegetable dish
• Pla ra – Southeast Asian fermented fish seasoning
• Sambal – Spicy relish or sauce
• Peanut sauce, also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
• Saus cabai
• Sriracha sauce
• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
• Tương

Caucasus[]

Sauces in Caucasian cuisine (the Caucasus region) include:

• Ajika
• Tkemali
• Satsivi

Mediterranean[]

• Garum – Classical period fermented fish sauce

Middle East[]

Sauces in Middle Eastern cuisine include:

• Muhammara – Hot pepper dip from Syrian cuisine
• Sahawiq – Yemeni hot sauce
• Toum – Garlic sauce common in the Levant

South America[]

Sauces in South American cuisine include:

• Ají (sauce) – sauce of South America's Andes region
• Caruso sauce – Cream sauce for pasta
• Chancaca
• Chimichurri – food sauce
• Hogao – Colombian style sofrito
• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

By country[]

Argentina[]

Sauces in Argentine cuisine include:

• Caruso sauce – Cream sauce for pasta
• Chimichurri – food sauce
• Salsa golf^[10]
• Salsa criolla – Type of salad or relish found in Latin American cuisine
• Picantina
• Tuco

Barbados[]

Sauces in the cuisine of Barbados include:

• Bajan pepper sauce^[11]

Belgium[]

Sauces in Belgian cuisine include:

• "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^[12]
• Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli.
• Zigeuner sauce – 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:

• Llajwa

Brazil[]

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

Canada[]

Sauces in Canadian cuisine include:

• Donair sauce – Canadian restaurant chain
• Honey garlic sauce

Chile[]

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

China[]

Colombia[]

• Hogao – Colombian style sofrito

England[]

• Halford Leicestershire Table 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.^[13] They are:

• Sauce Espagnole – a fortified brown veal stock sauce.
• Sauce Velouté – Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
• Sauce Béchamel – Sauce of the Italian and French cuisines – milk-based sauce, thickened with a white roux.
• Sauce Tomate – sauce made primarily from tomatoes – 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.^[14]

• Sauce Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil – 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^[15] that have also come to be known as the Five Mother Sauces^[16] 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.^[14] The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.^[17]

Additional sauces of French origin include:

• Beurre Maître d'Hôtel – Type of compound butter
• Remoulade – Condiment that is usually aioli- or mayonnaise-based
• Rouille
• Sauce Allemande – Sauce used in classic French cuisine
• Sauce Américaine
• Sauce Bourguignonne
• Sauce Bretonne
• Sauce Café de Paris – Butter-based sauce
• Sauce Charcutière
• Sauce Chasseur – French sauce
• Sauce Hollandaise – Sauce made of egg yolk and butter
• Sauce Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
• Sauce Nantua
• Sauce Robert
• Sauce Rouennaise
• Sauce Soubise – Onion sauce based on béchamel
• Sauce Vénitienne

Georgia[]

Sauces in Georgian cuisine include:

• Ajika
• Tkemali
• Satsebeli

Germany[]

Sauces in German cuisine include:

• Duckefett
• Frankfurt green sauce – Sauce made from chopped herbs

Greece[]

Sauces in Greek cuisine include:

• Skordalia – Thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil
• Tzatziki – Cold cucumber-yogurt dip, soup, or sauce
• Avgolemono – Egg-lemon sauce or soup
• Melitzanosalata
• Taramasalata

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

Indonesia[]

Sauces in Indonesian cuisine include:

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

Iran[]

Sauces in Iranian cuisine include:

• Mahyawa

Italy[]

Sauces in Italian cuisine include:

• Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine – a garlic sauce in Italian cuisine
• Agrodolce
• Alfredo – Italian pasta dish with butter and Parmesan cheese
• Arrabbiata sauce
• Bagna càuda
• Bolognese sauce – Italian pasta sauce of tomatoes and meat
• Checca sauce
• Fra diavolo sauce – Spicy Italian sauce for pasta, seafood or chicken
• Genovese sauce
• Marinara sauce^[18]
• Neapolitan sauce
• Parma Rosa - A blend of marinara and alfredo.
• Pearà
• Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
• Ragù – Meat-based sauce in Italian cuisine^[19]
• Neapolitan ragù – Italian meat sauce
• Ragù alla salsiccia
• Savore Sanguino
• Sugo all'amatriciana
• Sugo alla puttanesca – Neapolitan pasta dish
• Vincotto – Italian dessert paste

Jamaica[]

Sauces in Jamaican cuisine include:

• Jerk sauce

Japan[]

Sauces in Japanese cuisine include:

• Shottsuru
• Tare sauce
• Ponzu – Japanese citrus-based condiment
• Umeboshi paste, or Japanese pickled plum sauce
• Tonkatsu sauce – Japanese seasoning sauce

Korea[]

Sauces in Korean cuisine include:

• Korean soy sauce – East Asian liquid condiment of Chinese origin^[20]

Libya[]

Sauces in Libyan cuisine include:

• Filfel chuma^[21]

Malaysia[]

Sauces in Malaysian cuisine include:

• Cincalok – Malay salted shrimp condiment

Mexico[]

Sauces in Mexican cuisine include:

• Guacamole – Mexican avocado-based dip, spread, or salad^[22]
• Mole^[23]
• Pico de gallo – Mexican condiment
• Salsa Macha
• Salsa Verde
• Salsa Roja
• Salsa Borracha

Netherlands[]

Sauces in Dutch cuisine include:

• Fritessaus^[24]
• Joppiesaus

Peru[]

• Huancaina
• Ocopa

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

Philippines[]

Sauces in Philippine cuisine include:

• Bagoong – Type of Philippine condiment^[25]
• Banana ketchup – Sauce made from bananas
• Latik
• – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
• Liver sauce – used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture.

Poland[]

Sauces in Polish cuisine include:

• Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today.^{[citation needed]}
• Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter^{[citation needed]}. Served with various meats to eat with bread.
• Cranberry horseradish sauce – Consists of horseradish, minced cranberries, sour cream and mayonnaise.
• Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with golabki or meatballs, cold one with cooked fish.
• Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced horseradish. It may be eaten with hard-boiled eggs, bacon or baked/fried meats. It can also be put on sandwiches.
• Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar, perhaps, to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
• Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream.
• Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.^{[citation needed]}
• Mizeria – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
• Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites.^{[citation needed]}
• Polonaise – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green beans, cauliflower, broccoli or Brussels sprouts next to potatoes and meat.^{[citation needed]}
• Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
• Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.^[26]
• Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Portugal[]

Sauces in Portuguese cuisine include:

• Cebolada – An onion sauce of Portuguese origin used for fish and game.
• Cervejeira sauce – A beer sauce predominantly used for steaks.
• Escabeche sauce – A vinegar-based sauce predominantly used for fish.
• Francesinha sauce – Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.

Puerto Rico[]

Sauces in Puerto Rican cuisine include:

• Adobo Mojado – Iberian culinary style
• Ajilimójili
• Mojito Isleño – Puerto Rican condiment
• Mojo Criollo
• Pique
• Pique Verde – Puerto Rican green hot sauce
• Recaíto
• Sofrito – Cooked vegetable foundation for cooking

Romania[]

Sauces in Romanian cuisine include:

• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil^[27]

Russia[]

Sauces in Russian cuisine include:

• Khrenovina sauce

Spain[]

Sauces in Spanish cuisine include:

Canary Islands[]

Sauces used in the cuisine of the Canary Islands include:

• Mojo

Vasque[]

Catalonia[]

Sauces in Catalan cuisine include:

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

Sweden[]

Sauces in Swedish cuisine include:

• Brunsås
• Hovmästarsås - made with mustard and dill
• Lingonberry sauce
• Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland[]

Sauces in Swiss cuisine include:

• Café de Paris sauce – Butter-based sauce^[28] – a butter-based sauce served with grilled beef

Thailand[]

Sauces in Thai cuisine include:

• Nam chim
• Nam phrik – Thai chili sauce
• Sriracha sauce^[29]
• Sweet chili sauce – condiment made with chilies, rice wine vinegar, and some sweetening ingredient such as fruit or a refined sugar.

United Kingdom[]

Sauces in British cuisine include:

• Albert sauce
• Apple sauce – Sauce or puree made from apples
• Bread sauce
• Brown sauce – Condiment served with food in the UK and Ireland
• Cheddar sauce
• Cumberland sauce – Fruit sauce (Oxford sauce)
• Gravy – sauce often made from the juices of meats
• Horseradish sauce
• Marie Rose sauce
• Mint sauce – Sauce made of chopped mint
• Mushroom sauce
• Onion gravy
• Parsley sauce
• Redcurrant sauce
• Shrewsbury sauce
• Tewkesbury mustard
• Whisky sauce
• White sauce
• Worcestershire sauce – Anchovy-flavoured condiment
• Wow-Wow sauce, also known as Bow Wow Sauce

United States[]

Sauces in the cuisine of the United States include:

• Alfredo sauce – Italian pasta dish with butter and Parmesan cheese
• Barbecue sauce – Sauce used as a marinade, basting, topping or condiment
• Brown gravy – sauce often made from the juices of meats
• Buffalo sauce – American dish of spicy chicken wings
• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
• Coffee sauce
• Comeback sauce – sauce for fried food from Mississippi
• Coney sauce – American fast food item^[30]
• Cranberry sauce
• Duck sauce – American Chinese condiment with a translucent orange appearance
• Étouffée sauce – American seafood and rice dish
• Henry Bain sauce
• Huli-huli sauce – Hawaiian chicken dish
• Lobster sauce
• Mumbo sauce – American regional sauce
• Michigan sauce – Style of hot dog
• Old Sour
• Red-eye gravy
• Remoulade – Condiment that is usually aioli- or mayonnaise-based
• Sausage gravy – Breakfast dish from the Southern United States
• Tomato sauce – sauce made primarily from tomatoes
• Vodka sauce

Vietnam[]

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:^{[31][better source needed]}

• - Fermented shrimp sauce
• - Caramalised, vegetable dip
• - Anchovy sauce
• - Green chili with seafood sauce
• Nước chấm – Vietnamese dipping sauce
  • - Salty fish sauce
  • - Sweet fish sauce
  • - Ginger fish sauce
• - Peanut sauce

Prepared sauces[]

See also[]

References[]

Further reading[]

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

External links[]

Wikiquote has quotations related to: List of sauces

Wikimedia Commons has media related to Sauces.

Wikibooks Cookbook has a recipe/module on Sauces

• "Sauce" entry at Encyclopædia Britannica