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List of sauces

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A cook whisking a sauce
Hollandaise sauce, on asparagus
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 a peppercorn sauce
Spaghetti being prepared with tomato sauce

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces – Sauce made with brown meat stock include:

  • Bordelaise sauce – French wine sauce
  • Chateaubriand sauce – Front cut of a beef tenderloin
  • Charcutiere sauce – Compound French sauce
  • Chaudfroid sauce – French culinary sauce[4]
  • 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[5]

Butter sauces

Seared ahi tuna in a beurre blanc 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 paccheri
Main article: List of meat-based sauces

Pink 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
  • 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:

  • Ajika – Georgian and Abkhazian dip
  • Tkemali – Georgian plum sauce
  • Satsivi – Georgian poultry dish

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[12]
  • 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
  • Sauce Lapin - a popular sauce made with Sirop de Liège

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 the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire.[13] They are:

  • 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 Béchamel – French white sauce based on roux and milk – 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]

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:

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:

Rouille sauce
Roast beef in Bourguignonne sauce, served with potatoes and red cabbage

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

Sauces in Indonesian cuisine include:

  • 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[18]
  • Neapolitan sauce – Tomato-based sauce derived from Italian cuisine
  • Parma Rosa - A blend of marinara and alfredo.
  • Pearà – Traditional Veronese sauce
  • 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 – 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[21]

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[22]
  • Mole – Mexican sauce and marinade[23]
  • 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[24]
  • Joppiesaus – Type of sauce from the Netherlands

Peru

  • Huancaina – Peruvian appetizer
  • Ocopa

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[25]
  • 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.

Poland

Sauces in Polish cuisine include:

  • Black Polish sauce (Polish: Czarny sos polski) - it's based on honey, vinegar, ginger and black pepper. The sauce is not that common nowadays. [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 - it 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 - it has sour cream, mayonnaise, lemon juice and minced horseradish. It may be eaten with hard-boiled eggs, bacon or baked/fried meats. It can be put on sandwiches also.
  • 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 it's used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with garlic and melted butter only to be tossed with asparagus, broad beans or green beans
  • Grey Polish sauce (Polish: Szary sos polski) - the ingredients are roux and beef/fish/vegetable stock seasoned with wine or lemon juice with addition of caramel, raisins, almonds, chopped onions, grated gingerbread or double cream.
  • Hunter's sauce (Polish: sos myśliwski) - the ingredients are tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. [citation needed]
  • Mizeria – Type of salad from Poland – 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 a whipped cream or beaten egg whites. [citation needed]
  • Polonaise – Sauce in Polish cuisine – a 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) - it has 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:

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[27]

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:

  • Mojo – Several types of sauces

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

Sweden

Sauces in Swedish cuisine include:

  • Brunsås – Sauce made with brown meat stock
  • Hovmästarsås - made with mustard and dill
  • Lingonberry sauce
  • Skagen sauce - made with shrimp, mayonnaise and other ingredients

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:

Vietnam

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

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. ^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN 978-0-544-81982-5. Retrieved December 16, 2020.
  3. ^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. 154. ISBN 978-0-544-81983-2. Retrieved December 16, 2020.
  4. ^ 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.
  5. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  6. ^ 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.
  7. ^ Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved April 16, 2012.
  8. ^ 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.
  9. ^ "Béchamel definition". Merriam-Webster.
  10. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  11. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  12. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  13. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
  14. ^ a b Escoffier, Auguste (1934). Ma cuisine. 2 500 recettes. p. 28. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. p. 48. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. pp. 33–34.
  15. ^ Escoffier, Auguste (1907). A guide to Modern Cookery. p. 27.
  16. ^ "The 5 French Mother Sauces Explained". Michelin Guide.
  17. ^ Escoffier, A. (1979) [1921]. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN 0831754788. Retrieved 16 December 2020.
  18. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  19. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  20. ^ 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.
  21. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  22. ^ 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.
  23. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  24. ^ 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.
  25. ^ 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.
  26. ^ "À la Polonaise". CooksInfo. Retrieved February 28, 2021.
  27. ^ "Definition of mujdei" (in Romanian). DEX online.
  28. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  29. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  30. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
  31. ^ "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.

Further reading

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