• Source: List of sauces

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




General






Prepared sauces






By type






= Brown sauces

=

Brown sauces – Sauce made with brown meat stock include:

Bordelaise sauce – French wine sauce
Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets
Charcutiere sauce – Compound French saucePages displaying short descriptions of redirect targets
Chaudfroid sauce – French culinary saucePages displaying wikidata descriptions as a fallback
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 nutsPages displaying short descriptions of redirect targets
Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions as a fallback
Sauce au Poivre
Sauce Robert – French brown mustard sauce




= Butter sauces

=

Beurre blanc – Emulsified butter sauce
Beurre manie – Thickening agentPages displaying short descriptions of redirect targets
Beurre monté – Melted butter sauce – Butter emulsified with water
Beurre noisette – Brown butter sauce
Café de Paris – Butter-based sauce
Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets




= Emulsified sauces

=

Anchoïade
Aioli – West Mediterranean sauce of garlic and oil
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, butter, and lemon
Mayonnaise – Thick cold sauce
Remoulade – Mayonnaise-based cold sauce
Salad cream – Dressing similar to mayonnaise
Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli)




= Fish sauces

=
Bagna càuda – Hot dish made from garlic and anchovies
Clam sauce – Pasta sauce
Colatura di alici – Italian fish sauce made from anchovies fermented in brine
Garum – Historical fermented fish sauce




= Green sauces

=
See Green sauce – Sauce made from chopped herbs




= Tomato sauces

=
Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets
Ketchup – Sauce used as a condiment




= Hot sauces

=

Pepper sauces

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

Hot sauce – Condiment made from chili pepperss include:
Buffalo Sauce – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets
Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
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 saucePages displaying short descriptions of redirect targets
Tabasco sauce – American hot sauce brand




= Meat-based sauces

=

Amatriciana sauce – Italian pasta sauce
Barese ragù – City in Apulia, Italy
Bolognese – Meat-based Italian pasta sauce
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 – Green, uncooked sauce for meat
Gremolata – Condiment for ossobuco
Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
Onion sauce
Persillade – Sauce or seasoning mix
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 – French sauce
Tkemali – Georgian plum sauce




= Sweet sauces

=

Apple sauce – Purée 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 – Gravy made with cocoa powder
Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
Cranberry sauce – Sauce or relish made from cranberries
Crème anglaise – Light sweetened pouring custard
Custard – Semi-solid cooked mixture of milk and egg
Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless
Sweet chili sauce – Condiment primarily used as a dip
Mango sauce – Species of fruitPages displaying short descriptions of redirect targets
Peach sauce
Plum sauce – Chinese condiment
Strawberry sauce
Syrup – Thick, viscous solution of sugar in water
Tkemali – Georgian plum sauce
Zabaione – Italian dessert made with egg, sugar, and wine




= White sauces

=

Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
Béchamel sauce – Egypt white sauce based on roux and milk
Caruso sauce – Cream sauce for pasta
Mushroom sauce – White or brown sauce prepared with mushrooms
Mornay sauce – Type of béchamel sauce including cheese
Sauce Allemande – Sauce used in classic French cuisine
Sauce Américaine – Sauce from classic French cuisinePages displaying short descriptions of redirect targets
Suprême sauce – Classic French sauce
Velouté sauce – Classic French sauce
White sauce (Virginia) – Dipping sauce in Virginia
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 – Stew in West African cuisinePages displaying short descriptions of redirect targets
Moambe – Ingredient made from palm nuts
Shito – Ghanaian hot black pepper sauce




= Asia

=



East Asian sauces

Sauces in East Asian cuisine include:

Doubanjiang – Chinese spicy bean paste
Doenjang – Korean fermented bean paste
Gochujang – Spicy fermented Korean condiment
Hoisin sauce – Sauce commonly used in Chinese cuisine
Mala sauce – Spicy Chinese seasoningPages displaying short descriptions of redirect targets
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
Ssamjang – Spicy soybean paste used in Korean cuisine
Tentsuyu – Tempura dipping sauce
Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, 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 namePages displaying wikidata descriptions as a fallback
Shacha sauce – Chinese condiment
Siu haau sauce – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisinePages displaying wikidata descriptions as a fallback
Sweet and sour sauce – Cooking methodPages displaying short descriptions of redirect targets
Sweet bean sauce, also known as Tianmianjiang – Sweet savory sauce in China and KoreaPages displaying short descriptions of redirect targets
Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America



Southeast Asian sauces

Sauces in Southeast Asian cuisine include:

Budu – Fish sauce originating from east coast of Peninsular Malaysia
Fish sauce – Condiment made from fish
Mắm nêm – CondimentPages displaying short descriptions with no spaces
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 peppersPages displaying short descriptions of redirect targets
Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
Tương – Condiment made from soybeans




= Caucasus

=
Sauces in Caucasian cuisine include:

Ajika – Georgian dip
Tkemali – Georgian plum sauce
Satsivi – Georgian poultry dish




= Mediterranean

=
Sauces in Mediterranean cuisine include:

Garum – Historical fermented fish sauce




= Middle East

=

Sauces in Middle Eastern cuisine include:

Muhammara – Hot pepper dip from Syrian cuisine
Sahawiq – Yemeni hot saucePages displaying short descriptions of redirect targets
Toum – Garlic sauce common in the Levant
Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece




= 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

=

Sauces in Argentine cuisine include:

Chimichurri – Green, uncooked sauce for meat
Salsa golf – Cold sauce of mayonnaise and tomatoes
Salsa criolla – Type of salad or relish found in Latin American cuisine




= Barbados

=
Sauces in the cuisine of Barbados include:

Bajan pepper sauce – type of condimentPages displaying wikidata descriptions as a fallback




= 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 spices
Zigeuner sauce – cuisine 'gypsy style'Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany




= Bolivia

=

Sauces in Bolivian cuisine include:

Llajwa – Bolivian spicy saucePages displaying wikidata descriptions as a fallback




= Brazil

=
Sauces in Brazilian cuisine include:

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

=
Sauces in Chilean cuisine include:

Pebre – Chilean condiment
Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots




= China

=

Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce
Dark soy sauce (老抽) – 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 (甜面酱) – a thick savory paste
Oyster sauce (蚝油)
Fermented bean curd (腐乳) – 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 (豆豉) – fermented black beans, usually in a brine
Cooking wine (料酒)
Black vinegar (陈醋)
Cha Shao sauce (叉烧酱, Cantonese: Char Siu)
Duo Jiao (剁椒) - chili sauce.
Ci Ba La (糍粑辣) - a chili sauce.
Zao La (糟辣) - a chili sauce.
Lao Guo La (烙锅辣) - a chili sauce. One famous brand is Lao Gan Ma.
Rib sauce (排骨酱)
Chili oil (红油) – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep
Doubanjiang (豆瓣酱) – a mix of fermented beans, chilis, salt, and flour used for flavor and color
Soy bean Paste / Yellow bean paste (黄酱)
Fish sauce (鱼露)
Garlic chive flower sauce (韭花酱)
Guaiwei (怪味)
Haixian sauce (海鲜酱, Cantonese: Hoisin)
Plum sauce (苏梅酱)
Sesame oil (香油)
Sesame Paste (麻酱)
Mala (麻辣)
Shao Kao sauce (烧烤酱, 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 (沙茶酱) – 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.
Soy sauce paste
White vinegar (白醋)
XO sauce (XO酱) – a spicy seafood sauce that originated from Hong Kong.
Yongfeng chili sauce (永丰辣酱)
Yuxiang (魚香)




= Colombia

=
Sauces in Colombian cuisine include:

Hogao – Colombian style sofrito
Ají (sauce) – Ají-based condiment traditional in Andean cuisine




= Denmark

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Sauces in Danish cuisine include:

Persillesovs – Cream sauce seasoned with parsley – a key ingredient in the Danish national dish Stegt flæsk med persillesovs
Brun sovs – Sauce made with brown meat stock




= England

=
Sauces in English cuisine include:

Halford Leicestershire Table Sauce
Worcestershire sauce
Tewkesbury mustard
HP Sauce




= France

=
Sauces in French cuisine include:

Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.
Américaine – Mayonnaise, blended with puréed lobster and mustard.
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.
Béchamel – milk-based sauce, thickened with a white roux.
Beurre blanc – Reduction of butter, vinegar, white wine and shallots.
Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.
Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).
Beurre noisette – Lightly browned butter with lemon juice.
Beurre vert – Butter mixed with the juice extracted from spinach.
Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.
Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.
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.
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.
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.
Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.
Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.
Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil.
Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.
Périgueux – Demi-glace, chopped truffles and madeira.
Poivrade – Diced vegetables with herbs, with demi-glace.
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.
Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.
Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.
Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.
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:

Ajika – Georgian dip
Tkemali – Georgian plum sauce
Satsebeli




= Germany

=
Sauces in German cuisine include:

Currygewürzketchup – Sauce with curry powder
Duckefett – Regional cuisine in GermanyPages displaying short descriptions of redirect targets
Frankfurt green sauce – Sauce made from chopped herbs
braune Bratensoße
Sherrysoße
Sahnesoße




= Greece

=

Sauces in Greek cuisine include:

Skordalia – Thick garlic sauce in Greek cuisine
Tzatziki – Cold cucumber–yogurt dip, soup, or sauce
Avgolemono – Egg-lemon sauce or soup
Melitzanosalata
Taramasalata – Roe-based meze common to Turkey and Greece




= Hungary

=
Vadasmártás, a carrot-based sauce




= 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)
Green chillies
Aloobukhara (North India)
Khajoor (North India)




= 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

=

Sauces in Italian cuisine include:

Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
Agrodolce – Cooking methodPages displaying short descriptions of redirect targets

Arrabbiata sauce – Spicy tomato sauce for pasta
Bagna càuda – Hot dish made from garlic and anchovies

Bolognese ragù
Checca sauce – Uncooked tomato sauce used with pasta

Genovese sauce – Meat-based Italian pasta sauce
Marinara sauce – Tomato sauce with herbs
Neapolitan sauce – Tomato-based sauce derived from Italian cuisine

Pearà – Traditional Veronese sauce
Pesto alla Genovese – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oilPages displaying short descriptions of redirect targets
Ragù – Meat-based sauce in Italian cuisine
Neapolitan ragù – Italian meat sauce
Ragù alla salsiccia – Tomato-based sauce with sausagePages displaying short descriptions of redirect targets
Savore Sanguino – Florentine sauce
Sugo all'amatriciana – Italian pasta saucePages displaying short descriptions of redirect targets
Sugo alla puttanesca – Neapolitan pasta dish
Vincotto – Italian dessert paste




= Jamaica

=
Sauces in Jamaican cuisine include:

Jerk sauce – Style of cooking native to JamaicaPages displaying short descriptions of redirect targets




= Japan

=
Sauces in Japanese cuisine include:

Shottsuru – Japanese fish saucePages displaying wikidata descriptions as a fallback
Tare sauce – Family of Japanese sauces
Ponzu – Japanese citrus-based condiment
Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce
Tonkatsu sauce – Japanese seasoning sauce




= Korea

=

Sauces in Korean cuisine include:

Korean soy sauce – East Asian liquid condiment




= Libya

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Sauces in Libyan cuisine include:

Filfel chuma – Israeli chilli-garlic pastePages displaying short descriptions of redirect targets




= Malaysia

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Sauces in Malaysian cuisine include:

Cincalok – Malay salted shrimp condiment




= Mexico

=

Sauces in Mexican cuisine include:

Guacamole – Mexican avocado-based dip, spread, sauce, or salad
Mole – Mexican sauce and marinadePages displaying short descriptions of redirect targets
Pico de gallo – Mexican condiment
Salsa macha
Salsa Verde
Salsa Roja
Salsa borracha
Xnipek – Spicy sauce native to Yucatán peninsula




= Netherlands

=
Sauces in Dutch cuisine include:

Fritessaus – Dutch condiment, usually served with French fries
Joppiesaus – Type of sauce from the NetherlandsPages displaying short descriptions of redirect targets




= Peru

=
Sauces in Peruvian cuisine include:

Huancaina – Peruvian appetizerPages displaying short descriptions of redirect targets
Ocopa
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)




= Philippines

=

Sauces in Filipino cuisine include:

Bagoong – Type of Philippine condiment
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 spreadPages displaying short descriptions of redirect targets – 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.
Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter . 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.
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 whipped cream or beaten egg whites.
Polonaise – Sauce in Polish cuisine – 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.
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.
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 – Chili sauce from Puerto Rico
Escabeche – Ibero-American fish, meat or vegetable dish 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
Marie Rose sauce – British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
Mojito Isleño – Puerto Rican condiment
Mojo Criollo – Several types of sauces
Pique
Pique Verde – Puerto Rican green hot sauce
Recaíto – Cooking base made of pureed aromatics
Sofrito – Cooked vegetable foundation for cooking




= Romania

=
Sauces in Romanian cuisine include:

Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil




= 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 – Several types of sauces



Catalonia


Sauces in Catalan cuisine include:

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




= 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:

Café de Paris sauce – Butter-based sauce – a butter-based sauce served with grilled beef




= Thailand

=

Sauces in Thai cuisine include:

Nam chim – Thai sauce
Nam phrik – Thai chili sauce
Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
Sweet chili sauce – Condiment primarily used as a dip




= United Kingdom

=

Sauces in British cuisine include:

Albert sauce – British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegarPages displaying wikidata descriptions as a fallback
Apple sauce – Purée made from apples
Bread sauce – Sauce made with milk and bread crumbs
Brown sauce – Condiment served with food in the UK and Ireland
Cheddar sauce – Type of sauce made with cheddar cheese
Cumberland sauce – Fruit sauce (Oxford sauce)
Gravy – Sauce made from the juices of meats
Horseradish sauce – Species of flowering plants in the cabbage family BrassicaceaePages displaying short descriptions of redirect targets
Marie Rose sauce – British condiment
Mint sauce – Sauce made of chopped mint
Mushroom sauce – White or brown sauce prepared with mushrooms
Onion gravy – Type of sauce
Parsley sauce – Cream sauce seasoned with parsley
Redcurrant sauce – English condimentPages displaying wikidata descriptions as a fallback
Shrewsbury sauce – English savoury sauce
Tewkesbury mustard – Type of mustard
Whisky sauce
White sauce – Egypt white sauce based on roux and milkPages displaying short descriptions of redirect targets
Worcestershire sauce – English fermented condiment
Wow-Wow sauce, also known as Bow Wow Sauce




= United States

=

Sauces in the cuisine of the United States include:

Alfredo sauce – Creamy pasta dish with butter and cheese
Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment
Brown gravy – Sauce 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 – Culinary sauce that includes coffee
Comeback sauce – Sauce for fried food from Mississippi
Coney sauce – American fast food item
Cranberry sauce – Sauce or relish made from cranberries
Cream cheese – Soft, mild-tasting cheese with a high fat content
Duck sauce – American Chinese condiment with a translucent orange appearance
Étouffée sauce – American seafood and rice dish
Henry Bain sauce – American condiment for meats
Huli-huli sauce – Hawaiian chicken dish
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 namePages displaying wikidata descriptions as a fallback
Mumbo sauce – American regional sauce
Michigan sauce – Style of hot dog
Old Sour – Fermented key lime juice used in saucesPages displaying short descriptions of redirect targets
Red-eye gravy – Type of gravy
Remoulade – Mayonnaise-based cold sauce
Sausage gravy – Breakfast dish from the Southern United States
Tomato sauce – Sauce made primarily from tomatoes
Vodka sauce – Pasta dish with vodka, cream and tomato saucePages displaying short descriptions of redirect targets




= Uruguay

=
Sauces in the cuisine of Uruguay include:

Caruso sauce – Cream sauce for pasta




= Vietnam

=
Sauces in Vietnamese cuisine include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:

Mắm tôm – Fermented condimentPages displaying short descriptions of redirect targets - Fermented shrimp sauce
Mắm Kho Quẹt - Caramalised, vegetable dip
Mắm Nêm
Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
Nước chấm – Vietnamese dipping sauce
Nước mắm chấm - Salty fish sauce
Nước mắm đường - Sweet fish sauce
Nước mắm gừng - Ginger fish sauce
Tương – Condiment made from soybeans - fermented bean paste




See also






References






= Book sources

=
Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
Fuller, John; Edward Renold (1992). The Chef's Compendium of Professional Recipes. Oxford: Butterworth-Heinemann. ISBN 978-0-7506-0490-1.
Hering, Richard (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.




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



"Sauce" entry at Encyclopædia Britannica

Kata Kunci Pencarian:

• Gordon Ramsay
• Butil hidroksitoluen
• Rasio isotop stabil
• List of sauces
• French mother sauces
• List of dessert sauces
• Velouté sauce
• List of Chinese sauces
• Sauce
• List of hot sauces
• Béchamel sauce
• Espagnole sauce
• Sauce bercy