List of sauces


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

General

  • – Creamy sauce accompanies with seafood
  • – a velouté sauce flavored with tomato
  • – prepared using mushrooms and lemon

  • Prepared sauces

  • By type

Brown sauces

include:

  • Butter sauces

  • – Butter emulsified with water
  • Beurre noisette – Brown butter sauce

  • Emulsified sauces

  • Fish sauces

  • Green sauces

  • See

    Tomato sauces

  • Hot sauces

  • Pepper sauces
  • Mustard sauces
  • *
  • Chile pepper-tinged sauces
  • Condiments made from hot sauce include:
  • *
  • *
  • * sauce
  • * sauce
  • *
  • *
  • *

    Meat-based sauces

  • Pink sauces

  • See Pink sauce

    Sauces made of chopped fresh ingredients

  • Miti - sauce common throughout Polynesia by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree
  • 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:
File:Korean.cuisine-Choganjang-01.jpg|thumb|upright|Choganjang, a Korean sauce prepared with the base ingredients of ganjang and vinegar
  • *
  • , 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:
File:Sambal cobek.JPG|thumb|Traditional sambal terasi served on stone mortar with garlic and lime

  • Caucasus

Sauces in Caucasian cuisine include:

  • Mediterranean

Sauces in Mediterranean cuisine include:
File:Factoría de salazones 001.jpg|thumb|An historic Garum factory at Baelo Claudia in the Cádiz, Spain

  • 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:
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 spices
  • – 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:
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:
In French cuisine, the "mother sauces" are the foundation of many other "daughter 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.
  • 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.
  • 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: chopped onions, butter, white wine tomatoes, garlic and parsley; julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.
  • Charcutière – Sauce Robert 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 béchamel and cooked chopped onions and 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:
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