List of sauces

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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.


By type[edit]

Brown sauces[edit]

Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces[edit]

Seared ahi tuna in a beurre blanc sauce

Emulsified sauces[edit]

Remoulade seaweed sauce

Fish sauces[edit]

Green sauces[edit]

Tomato sauces[edit]

Hot sauces[edit]

  • Pepper sauces
  • Pique sauce
    Mustard sauces
    • Mustard – A condiment made from mustard seeds
  • Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based sauces[edit]

Neapolitan ragù sauce atop pasta

Pink sauces[edit]

Sauces made of chopped fresh ingredients[edit]

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

Sweet sauces[edit]

Pork with peach sauce

White sauces[edit]

Mornay sauce poured over an orecchiette pasta dish

By region[edit]


Maafe sauce is based upon peanuts

Sauces in African cuisine include:


East Asian sauces[edit]

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar
Prepared sauces
Cooked sauces

Southeast Asian sauces[edit]

Traditional sambal terasi served on stone mortar with garlic and lime
A bowl of Nước chấm


Sauces in Caucasian cuisine (the Caucasus region) include:


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

Middle East[edit]

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 – A garlic sauce common in the Levant

South America[edit]

Sauces in South American cuisine include:

By country[edit]


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

Sauces in Argentine cuisine include:


Sauces in the cuisine of Barbados include:


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


Sauces in Bolivian cuisine include:



Sauces in Canadian cuisine include:


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



  • Hogao – Colombian style sofrito



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 – a fortified brown veal stock sauce.
  • Sauce Velouté – 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, best known as a pasta sauce – 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:

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:

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


Chicken in satsivi sauce

Sauces in Georgian cuisine include:


Sauces in German cuisine include:


Sauces in Greek cuisine include:


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.


A European version of Babi panggang sauce

Sauces in Indonesian cuisine include:


Sauces in Iranian cuisine include:


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:


Sauces in Japanese cuisine include:


Traditional Korean soy sauce

Sauces in Korean cuisine include:


Sauces in Libyan cuisine include:


Sauces in Malaysian cuisine include:

  • Cincalok – A Malay salted shrimp condiment


Chicken in a red mole sauce

Sauces in Mexican cuisine include:


Sauces in Dutch cuisine include:


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


Sauces in Philippine cuisine include:

  • Bagoong[25]
  • Banana ketchup – Sauce made from bananas
  • Latik
  • 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 – 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.


Sauces in Polish cuisine include:

  • Polonaise – a garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs.
  • Velouté à la polonaise – a velouté sauce mixed with horseradish, lemon juice and sour cream.[26]
  • Mizeria – a kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.


Sauces in Portuguese cuisine include:

Puerto Rico[edit]

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa


Sauces in Romanian cuisine include:

  • Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil[27]


Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:


Sauces in Spanish cuisine include:

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

Canary Islands[edit]

Sauces used in the cuisine of the Canary Islands include:



Romesco ingredients and sauce

Sauces in Catalan cuisine include:


Sauces in Swedish cuisine include:

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


Sauces in Swiss cuisine include:


Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom[edit]

Homemade apple sauce being prepared

Sauces in British cuisine include:

United States[edit]

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:


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

Prepared sauces[edit]

See also[edit]


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. 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. ^
  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[edit]

External links[edit]