The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
– Creamy sauce accompanies with seafood
(salsa roja)
– a velouté sauce flavored with tomato
– prepared using mushrooms and lemon
Prepared sauces
Alfredo sauce, a creamy sauce replicating the butter and Parmesan cheese flavours of pasta Alfredo
By type Brown sauces
include:
Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
Butter sauces
– Butter emulsified with water Beurre noisette – Brown butter sauce
Emulsified sauces
(w/ chilli)Beck, Bertholle and Child, pp. 94−95
Fish sauces
Green sauces See
Tomato sauces
Hot sauces
Pepper sauces
Mustard sauces
Chile pepper-tinged sauces
Condiments made from hot sauce include:
sauce Enchilada sauce – A red sauce composed of dried red chili peppers soaked and ground into a sauce with other seasonings
Meat-based sauces
Pink sauces See Pink sauce
Sauces made of chopped fresh ingredients
Miti (also samilolo/tai monomono) - sauce common throughout Polynesia by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree
Onion sauce - Sauce made with onions
Latin American Salsa cruda of various kinds
Sweet sauces
not liquid, but called a sauce nonetheless
White sauces
By region Africa
Sauces in African cuisine include:
Asia East Asian sauces Sauces in East Asian cuisine include:
(Chinese; see umeboshi paste below for Japanese pickled plum sauce)
, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
Cooked sauces
– a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces Sauces in Southeast Asian cuisine include:
Caucasus Sauces in Caucasian cuisine include:
Mediterranean Sauces in Mediterranean cuisine include:
Middle East
Sauces in Middle Eastern cuisine include:
Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece
Polynesian Sauces in Polynesian cuisine include: Miti - sauce made from fermented young coconut flesh
South America Sauces in South American cuisine include:
By country Argentina
Sauces in Argentine cuisine include:
Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma.
Barbados Sauces in the cuisine of Barbados include:
Belgium
Sauces in Belgian cuisine include: Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers Brasil sauce – mayonnaise with pureed pineapple, tomato and spicesD&L , La William – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Bolivia
Sauces in Bolivian cuisine include:
Brazil Sauces in Brazilian cuisine include:
Canada Sauces in Canadian cuisine include:
Chile Sauces in Chilean cuisine include:
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 () – 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 () – a thick savory paste Oyster sauce () Fermented bean curd () – 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 () – fermented black beans, usually in a brine Cooking wine () Black vinegar () Cha Shao sauce (, Cantonese: Char Siu) Duo Jiao () - chili sauce. Chili oil () – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep Doubanjiang () – a mix of fermented beans, chilis, salt, and flour used for flavor and color Soy bean Paste / Yellow bean paste () Fish sauce () Garlic chive flower sauce (韭花酱) Guaiwei () Haixian sauce (, Cantonese: Hoisin) Plum sauce () Sesame oil () Sesame Paste () Mala () Shao Kao sauce (, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce () – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. XO sauce () – a spicy seafood sauce that originated from Hong Kong. Yongfeng chili sauce () Yuxiang ()
Colombia Sauces in Colombian cuisine include:
Denmark Sauces in Danish cuisine include: – a key ingredient in the Danish national dish Stegt flæsk med persillesovs
England Sauces in English cuisine include: Apple sauce Bread sauce Brown sauce, including commercial brands: A1 Sauce Daddies HP Sauce Cumberland sauce Horseradish sauce Marie Rose sauce Mint sauce Shrewsbury sauce Worcestershire sauce
France In French cuisine, 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 – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.Fuller and Renold, recipe no. 54 Américaine – Mayonnaise, blended with puréed lobster and mustard.Hering, p. 37 Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. Bercy – 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 – Reduction of butter, vinegar, white wine and shallots.Fuller and Renold, recipe no. 80 Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.Hering, p. 46 Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).Fuller and Renold, recipe no. 81 Beurre noisette – Lightly browned butter with lemon juice.Fuller and Renold, recipe no. 82 Beurre vert – Butter mixed with the juice extracted from spinach.Saulnier, p. 6 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.Fuller and Renold, recipe no. 16 Bigarade sauce – an orange sauce, commonly for duck à l'orange. Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.Saulnier, p. 18 Charcutière – Sauce Robert (below) garnished with gherkins. Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.Fuller and Renold, recipe no. 29 Espagnole sauce – a fortified brown veal stock 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.Saulnier, p. 20 Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.Fuller and Renold, recipe no. 34 Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.Saulnier, p. 21 Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.Saulnier, p. 22 Périgueux – Demi-glace, chopped truffles and madeira.Beck, Bertholle and Child, p. 184 Poivrade – Diced vegetables with herbs, with demi-glace.Saulnier, p. 23 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.Hering, p. 54 Robert – 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.Beck, Bertholle and Child, p. 51 Soubise – 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 – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. Tomate – 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 in Georgian cuisine include:
Germany Sauces in German cuisine include:
Greece
Sauces in Greek cuisine include:
India Sauces in Indian cuisine include: Coconut chutney (South India) Garlic chutney (South India) Mango Chutney (South India) Coriander (North India) Mint chutney (North India) Tomato chutney Imli (North India) Aloobukhara (North India) Khajoor (North India)
Indonesia Sauces in Indonesian cuisine include:
Iran Sauces in Iranian cuisine include:
Italy
Sauces in Italian cuisine include:
Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli,
Sugo alla puttanesca
Israel Sauces in Israeli cuisine include:
Amba – a condiment using mango pickle popularised by Iraqi Jewish merchants in Bombay Pilpelchuma – a chili-garlic paste originating from Libyan JewsGur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295.
Jamaica Sauces in Jamaican cuisine include:
Japan Sauces in Japanese cuisine include:
, or Japanese pickled plum sauce
Korea
Sauces in Korean cuisine include:
Malaysia Sauces in Malaysian cuisine include:
Mexico
Sauces in Mexican cuisine include:
Salsa macha Salsa Verde
Netherlands Sauces in Dutch cuisine include:
Peru Sauces in Peruvian cuisine include:
Ocopa Philippines
Sauces in Filipino cuisine include:
– 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: Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter . Served with various meats to eat with bread. – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs. – 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. – A velouté sauce mixed with horseradish, lemon juice and sour cream.
Portugal Sauces in Portuguese cuisine include: – An onion sauce of Portuguese origin used for fish and game. 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:
Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for green banana, onions, root vegetables, chicken gizzard, and fish Ají de leche de coco – Spicy thick coconut milk and lime sauce – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
Romania Sauces in Romanian cuisine include:
Russia
Sauces in Russian cuisine include:
Spain Sauces in Spanish cuisine include:
Canary Islands Sauces used in the cuisine of the Canary Islands include: