List of sauces

This list is incomplete; you can help by expanding it.

Hollandaise sauce

Hollandaise sauce served atop a smoked salmon Eggs Benedict

A chef whisking a sauce

Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

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

General[edit]

Steak au poivre with a peppercorn sauce

Spaghetti with tomato sauce and cheese

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]

Green sauces[edit]

See Green sauce (salsa verde)

Hot sauces (Chile pepper-tinged sauces)[edit]

Phrik nam pla is a common hot sauce in Thai cuisine

Hot sauces include:

Meat-based sauces[edit]

Sauces made of chopped fresh ingredients[edit]

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

Chimichurri
Gremolata
Mujdei
Onion sauce
Persillade
Pesto
Pico de gallo
Latin American Salsa cruda of various kinds
Salsa verde
Sauce gribiche
Sauce vierge
Tkemali

Sweet sauces[edit]

Crème anglaise over a slice of pain d'épices

Butterscotch sauce
Caramel sauce
Chocolate gravy
Chocolate sauce
Custard
- Crème anglaise
Fudge sauce
Hard sauce – not liquid, but called a sauce nonetheless
Fruit sauces

White sauces[edit]

Mornay sauce poured over an orecchiette pasta dish

By region[edit]

Africa[edit]

Maafe sauce is based upon groundnuts

Sauces in African cuisine include:

Asia[edit]

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
- Doubanjiang
- Sweet bean sauce
- Hoisin sauce
- Oyster sauce
- Ponzu
- Mala sauce
- Soy sauce
- Sriracha sauce
- Ssamjang
- Tentsuyu
- XO sauce
Cooked sauces
- Lobster sauce
- Shacha sauce
- Siu haau sauce
- Sweet and sour sauce
- Tianmianjiang
- Teriyaki - a way of cooking in Japan, a branch of sauces in North America.

Southeast Asian sauces[edit]

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

Oceania[edit]

Traditional sambal terasi served on stone mortar with garlic and lime

Sauces used in the Oceania region include:

Pecel
Sambal

Caucasus[edit]

Sauces in Caucasian cuisine (the Caucasus region) include:

Great Britain[edit]

Homemade apple sauce being prepared

Mint sauce

Sauces in British cuisine include:

Middle East[edit]

Commercially-prepared red skhug, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

South America[edit]

Sauces in South American cuisine include:

By country[edit]

Argentina[edit]

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

Sauces in Argentine cuisine include:

Salsa golf ^[8]

Barbados[edit]

Sauces in the cuisine of Barbados include:

Bajan pepper sauce ^[9]

Bolivia[edit]

Sauces in Bolivian cuisine include:

Llajwa

Canada[edit]

Sauces in Canadian cuisine include:

Honey garlic sauce

France[edit]

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, milk-based sauce, thickened with a white roux.
Sauce Espagnole, a fortified brown veal stock sauce.
Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
Sauce Tomate, tomato-based

Additional sauces of French origin include:

Rouille sauce

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

Georgia[edit]

Sauces in Georgian cuisine include:

Germany[edit]

Sauces in German cuisine include:

Duckefett

Greece[edit]

Tzatziki

Sauces in Greek cuisine include:

India[edit]

Sauces in Indian cuisine include:

Indonesia[edit]

A European version of Babi panggang sauce

Sauces in Indonesian cuisine include:

Babi panggang sauce

Iran[edit]

Sauces in Iranian cuisine include:

Mahyawa

Italy[edit]

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:

Japan[edit]

Sauces in Japanese cuisine include:

Korea[edit]

Traditional Korean soy sauce

Sauces in Korean cuisine include:

Korean soy sauce ^[12]

Libya[edit]

Sauces in Libyan cuisine include:

Filfel chuma ^[13]

Malaysia[edit]

Sauces in Malaysian cuisine include:

Cincalok

Mexico[edit]

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

Guacamole ^[14]
Mole ^[15]

Netherlands[edit]

Sauces in Dutch cuisine include:

Fritessaus ^[16]

Philippines[edit]

Cassava suman smothered in Latik

Sauces in Philippine cuisine include:

Bagoong ^[17]
Banana ketchup
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.

Portugal[edit]

Sauces in Portuguese cuisine include:

Cebolada, an onion sauce of Portuguese origin used for fish and game.

Romania[edit]

Sauces in Romanian cuisine include:

Mujdei ^[18]

Russia[edit]

Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

Khrenovina sauce

Spain[edit]

Sauces in Spanish cuisine include:

Canary Islands[edit]

Sauces used in the cuisine of the Canary Islands include:

Mojo (sauce)

Switzerland[edit]

Sauces in Swiss cuisine include:

Café de Paris sauce ^[19]

Thailand[edit]

Nam chim paesa sauce

Sauces in Thai cuisine include:

United States[edit]

Sauces in the cuisine of the United States include:

Puerto Rico[edit]

Sauces in Puerto Rican cuisine include:

Prepared sauces[edit]

pizza sause

References[edit]

Mojo sauce atop Canarian wrinkly potatoes

Chimichurri sauce

Fermented hot sauce

^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
^ 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.
^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
^ 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.
^ 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 16 April 2012.
^ Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Retrieved 2 June 2012. Check date values in: |date= (help)
^ "Béchamel definition". Merriam-Webster.
^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (Spanish)
^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6. |accessdate= requires |url= (help)
^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
^ Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Retrieved 7 January 2008.
^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
^ 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.
^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian (London). Retrieved August 20, 2010.
^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 21 May 2012.
^ 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.
^ "Definition of mujdei" (in Romanian). DEX online.
^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.
^ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012.
^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5

External links[edit]

"Sauce" entry at Encyclopedia Britannica

[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] Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.

[4] 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.

[5] 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 16 April 2012.

[6] Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Retrieved 2 June 2012. Check date values in: |date= (help)

[7] "Béchamel definition". Merriam-Webster.

[8] Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (Spanish)

[9] Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6. |accessdate= requires |url= (help)

[10] Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.

[11] Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0

[12] Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Retrieved 7 January 2008.

[13] Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242

[14] 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.

[15] Hall, Phil (March 19, 2008). "Holy Mole". The Guardian (London). Retrieved August 20, 2010.

[16] John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 21 May 2012.

[17] 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.

[18] "Definition of mujdei" (in Romanian). DEX online.

[19] "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.

[20] Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.

[21] Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012.

[22] Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5

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