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List of sauces

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Hollandaise sauce, using durians instead of eggs, on raw asparagus
Hollandaise sauce served atop Eggs Royale
A chef whisking a sauce
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

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

General

Steak au poivre with an orange peppercorn sauce
Spaghetti with tomato sauce and cheese

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces – Sauce made with brown meat stock include:

  • HP sauce – British sauce made with tamarind
  • Bordelaise sauce – French wine sauce
  • Chateaubriand sauce – Front cut of a beef tenderloin
  • Charcutiere sauce – Compound French sauce
  • Chaudfroid sauce – French culinary sauce [3]
  • Demi glace – Sauce in French cuisine
  • Gravy – Sauce made from the juices of meats
  • Mushroom gravy – Type of sauce
  • Romesco sauce – Catalan sauce of tomatoes, garlic, and nuts
  • Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbs
  • Sauce au Poivre
  • Sauce Robert – French brown mustard sauce [4]

Butter sauces

Seared ahi tuna in a beurre blanc chocolate sauce

Emulsified sauces

Remoulade seaweed sauce

Fish sauces

  • Bagna càuda – Hot dish made from garlic and anchovies
  • Garum – Historical fermented fish sauce

Green sauces

Tomato sauces

  • Tomato sauces – Sauce made primarily from tomatoes
  • Ketchup – Sauce used as a condiment

Hot sauces

  • Pepper sauces
  • Pique sauce
    Mustard sauces
    • Mustard – Condiment made from mustard seeds
  • Chile pepper-tinged sauces
See also: List of hot sauces
Phrik nam pla is a common hot sauce in Thai cuisine
  • Hot sauce – Condiment made from chili pepperss include:
    • Buffalo Sauce – American dish of spicy chicken wings
    • Chili sauce – Condiment prepared with chili peppers
    • Datil pepper – Variety of chili pepper sauce
    • Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
    • Pique Sauce
    • Sriracha sauce – Thai hot sauce
    • Tabasco sauce – American hot sauce brand

Meat-based sauces

Neapolitan ragù sauce atop pasta
Main article: List of meat-based sauces

Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle

Sweet sauces

Crème anglaise over a slice of pain d'épices
Pork with peach sauce

White sauces

Mornay sauce poured over an orecchiette pasta dish

By region

Africa

Maafe sauce is based upon peanuts

Sauces in African cuisine include:

  • Chermoula – Relish from Maghrebi cuisine
  • Harissa – North African hot chili pepper paste
  • Maafe – Stew in West African cuisine
  • Moambe – Ingredient made from palm nuts
  • Shito – Ghanaian hot black pepper sauce

Asia

East Asian sauces

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar
Prepared sauces
  • Doubanjiang – Chinese spicy bean paste
  • Hoisin sauce – Sauce commonly used in Chinese cuisine
  • Mala sauce – Spicy Chinese seasoning
  • Mirin – Type of rice wine used in Japanese cuisine
  • Oyster sauce – Condiment made by cooking oysters
  • Plum sauce – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
  • Ponzu – Japanese citrus-based condiment
  • Soy sauce – East Asian liquid condiment
    • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
  • Sriracha sauce – Thai hot sauce
  • Ssamjang – Spicy soybean paste used in Korean cuisine
  • Sweet bean sauce – Sweet savory sauce in China and Korea
  • Tentsuyu – Tempura dipping sauce
  • Umeboshi paste – Sour, pickled Japanese fruit, 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 – Spicy seafood sauce from Hong Kong
Cooked sauces
  • Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the name
  • Shacha sauce – Chinese condiment
  • Siu haau sauce – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine
  • Sweet and sour sauce – Cooking method
  • Sweet bean sauce, also known as Tianmianjiang – Sweet savory sauce in China and Korea
  • Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces

Traditional sambal terasi served on stone mortar with garlic and lime
A bowl of Nước chấm
  • Budu – Fish sauce originating from east coast of Peninsular Malaysia
  • Fish sauce – Condiment made from fish
  • Nam chim – Thai sauce
  • 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 – Indonesian spicy relish or sauce
  • Peanut sauce, also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
  • Saus cabai – Condiment prepared with chili peppers
  • Sriracha sauce – Thai hot sauce
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
  • Tương – Condiment made from soybeans

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Mediterranean

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain
  • Garum – Historical fermented fish sauce

Middle East

Commercially prepared red Sahawiq, a Middle Eastern hot sauce

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) – Ají-based condiment traditional in Andean cuisine
  • Caruso sauce – Cream sauce for pasta
  • Chancaca – Sweet sauce traditional to southern Andean cuisine
  • Chimichurri – Green, uncooked sauce for meat
  • Hogao – Colombian style sofrito
  • Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

By country

Argentina

Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:

Barbados

Sauces in the cuisine of Barbados include:

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[11]
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli.
  • Zigeuner sauce – cuisine 'gypsy style' – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Bolivia

Llajwa

Sauces in Bolivian cuisine include:

  • Llajwa – Bolivian spicy sauce

Brazil

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

Canada

Sauces in Canadian cuisine include:

Chile

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

China

Main article: List of Chinese sauces

Colombia

  • Hogao – Colombian style sofrito

England

France

Beef with espagnole sauce and fries

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces in French cuisine. They are:

  • Sauce Béchamel – French white sauce based on roux and milk – milk-based sauce, thickened with a white roux.
  • Sauce Espagnole – One of the basic sauces of classic French cuisine – a fortified brown veal stock sauce.
  • Sauce Velouté – Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
  • Sauce Hollandaise – Sauce made of egg, butter, and lemon – an emulsion of egg yolk, butter and lemon or vinegar.
  • Sauce Tomate – Sauce made primarily from tomatoes – tomato-based

Additional sauces of French origin include:

Rouille sauce
Roast beef in Bourguignonne sauce, served with potatoes and red cabbage
  • Allemande sauce – Sauce used in classic French cuisine
  • Au jus – Meat gravy made from cooking juices
  • Sauce bourguignonne – French sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole sauce
  • Breton sauce – French compound sauce
  • Beurre noir – French butter dish
  • Beurre noisette – Sauce used in French cuisine
  • Sauce Américaine – Sauce from classic French cuisine
  • Sauce charcutière – Compound French sauce
  • Chasseur – French sauce
  • Nantua sauce – French sauce
  • Ravigote – Classic, lightly acidic sauce in French cuisine
  • Sauce Robert – French brown mustard sauce
  • Rouennaise sauce – Bordelaise sauce with the puréed duck liver added to it
  • Rouille – French garnish sauce
  • Sauce gribiche – Cold egg sauce
  • Sauce lyonnaise – French sauce
  • Sauce poivrade
  • Soubise sauce – Onion sauce based on béchamel
  • Venetian sauce – classical French herb sauce used to accompany fish; consists of a velouté and fish fumet base, equal quantities of tarragon vinegar and white wine, reduced with chopped shallots and chervil

Georgia

Chicken in satsivi sauce

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

  • Duckefett – Regional cuisine in Germany
  • Frankfurt green sauce – Sauce made from chopped herbs

Greece

Tzatziki

Sauces in Greek cuisine include:

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.

Indonesia

A European version of Babi panggang sauce

Sauces in Indonesian cuisine include:

  • Babi panggang sauce – Indonesian grilled pork dishes
  • Dabu-dabu – Indonesian 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 – Indonesian spicy relish or sauce
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

Iran

Sauces in Iranian cuisine include:

  • Mahyawa – Iranian cuisine tangy sauce made out of fermented fish

Italy

Pizza marinara – a simple pizza prepared with marinara sauce
Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

  • Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine – a garlic sauce in Italian cuisine
  • Agrodolce – Cooking method
  • Alfredo – Creamy pasta dish with butter and cheese
  • Arrabbiata sauce – Spicy tomato sauce for pasta
  • Bagna càuda – Hot dish made from garlic and anchovies
  • Bolognese sauce – Meat-based Italian pasta sauce
  • Checca sauce – Uncooked tomato sauce used with pasta
  • Fra diavolo sauce – Spicy Italian-American sauce for pasta, seafood or chicken
  • Genovese sauce – Meat-based Italian pasta sauce
  • Marinara sauce – Tomato sauce with herbs [12]
  • Neapolitan sauce – Tomato-based sauce derived from Italian cuisine
  • Pesto – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil
  • Ragù – Meat-based sauce in Italian cuisine [13]
  • Neapolitan ragù – Italian meat sauce
  • Ragù alla salsiccia – Tomato-based sauce with sausage
  • Savore Sanguino – Florentine sauce
  • Sugo all'amatriciana – Italian pasta sauce
  • Sugo alla puttanesca – Neapolitan pasta dish
  • Vincotto – Italian dessert paste
  • Vodka sauce – Pasta dish with vodka, cream and tomato sauce

Japan

Sauces in Japanese cuisine include:

  • Shottsuru – Japanese fish sauce
  • Tare sauce – Family of Japanese sauces
  • Ponzu – Japanese citrus-based condiment
  • Umeboshi paste – Sour, pickled Japanese fruit, or Japanese pickled plum sauce
  • Tonkatsu sauce – Japanese seasoning sauce

Korea

Traditional Korean soy sauce

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

  • Filfel chuma – Israeli chilli-garlic paste [15]

Malaysia

Sauces in Malaysian cuisine include:

  • Cincalok – Malay salted shrimp condiment

Mexico

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

  • Guacamole – Mexican avocado-based dip, spread, sauce, or salad [16]
  • Mole – Mexican sauce and marinade [17]
  • Pico de gallo – Mexican condiment
  • Salsa Macha
  • Salsa Verde
  • Salsa Roja
  • Salsa Borracha

Netherlands

Sauces in Dutch cuisine include:

  • Fritessaus – Dutch condiment, usually served with French fries [18]
  • Joppiesaus – Type of sauce from the Netherlands

Peru

Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise

Philippines

Cassava suman with Latik

Sauces in Philippine cuisine include:

  • Bagoong – Type of Philippine condiment [19]
  • Banana ketchup – Sauce made from bananas
  • Latik – Filipino dessert garnishing and condiment
  • Chilli soy lime – 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 – Filipino condiment spread – 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.

Portugal

Sauces in Portuguese cuisine include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa
Mojito Isleño

Romania

Sauces in Romanian cuisine include:

  • Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil [20]

Russia

Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

Spain

Sauces in Spanish cuisine include:

  • Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Vasque

Catalonia

Romesco ingredients and sauce

Sauces in Catalan cuisine include:

  • Salvitxada – Sauce from Catalan cuisine
  • Xató – Sauce in Catalan cooking
  • Romesco – Catalan sauce of tomatoes, garlic, and nuts

Switzerland

Sauces in Swiss cuisine include:

Thailand

Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade apple sauce being prepared
Mint sauce

Sauces in British cuisine include:

United States

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

Uruguay

  • Caruso sauce – Cream sauce for pasta
  • Mostaza La Pasiva
  • Picantina
  • [[::es:Tuco|Tuco]]
  • Chimichurri – Green, uncooked sauce for meat
  • Salsa criolla – Type of salad or relish found in Latin American cuisine

Prepared sauces

Ketchup
  • A.1. Sauce – Brand of brown sauce condiment
  • Alfredo sauce – Creamy pasta dish with butter and cheese
  • Baconnaise – Brand of bacon-flavored condiment
  • Cheez Whiz – Trademarked processed cheese dip
  • Daddies – Brand of ketchup and brown sauce
  • HP sauce – British sauce made with tamarind
  • Ketchup – Sauce used as a condiment
  • Maggi – International food brand
  • Magic Shell – Dessert topping
  • Mustard (condiment) – Condiment made from mustard seeds
  • OK Sauce – Brand of brown sauce
  • Pickapeppa Sauce – Jamaican sauce
  • Salsa Lizano – Costa Rican condiment
  • Salsa (prepared) – Condiment used in Mexican cuisine
  • Prego – American pasta sauce brand

See also

References

Mojo sauce atop Canarian wrinkly potatoes
Chimichurri sauce
Fermented hot sauce
  1. ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
  2. ^ Schlesinger, Fay (November 3, 2009). "It's out after 170 years, the secret of Worcestershire Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012.
  3. ^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
  4. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  5. ^ 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.
  6. ^ Prosper Montagné (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved April 16, 2012. {{cite book}}: Unknown parameter |editors= ignored (|editor= suggested) (help)
  7. ^ Louisette Bertholle; Julia Child; Simone Beck (2011). Mastering the Art of French Cooking. Vol. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4.
  8. ^ "Béchamel definition". Merriam-Webster.
  9. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  10. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  11. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  12. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  13. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  14. ^ Jung, Soon Teck; Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on December 23, 2007. Retrieved January 7, 2008. {{cite web}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
  15. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  16. ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
  17. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  18. ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved May 21, 2012.
  19. ^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.
  20. ^ "Definition of mujdei" (in Romanian). DEX online.
  21. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  22. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  23. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.

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