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
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Prepared sauces

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By type

Brown sauces

include:
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Butter sauces

*

Emulsified sauces

*

Fish sauces

*

Green sauces

  • See

Tomato sauces

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Hot sauces

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

Meat-based sauces

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Pink sauces

Sauces made of chopped fresh ingredients

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Sweet sauces

  • not liquid, but called a sauce nonetheless
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White sauces

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By region

Africa

Sauces in African cuisine include:
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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
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Caucasus

Sauces in Caucasian cuisine include:
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Mediterranean

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

Argentina

Sauces in Argentine cuisine include:
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Barbados

Sauces in the cuisine of Barbados include:
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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:
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Brazil

Sauces in Brazilian cuisine include:
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Canada

Sauces in Canadian cuisine include:
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Chile

Sauces in Chilean cuisine include:

China

Colombia

Sauces in Colombian cuisine include:

Denmark

Sauces in Danish cuisine include:
  • – a key ingredient in the Danish national dish Stegt flæsk med persillesovs
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England

Sauces in English cuisine include:

France

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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Germany

Sauces in German cuisine include:
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Greece

Sauces in Greek cuisine include:
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Hungary

  • Vadasmártás, a carrot-based sauce

India

Sauces in Indian cuisine include:

Indonesia

Sauces in Indonesian cuisine include:
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Iran

Sauces in Iranian cuisine include:
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Italy

Sauces in Italian cuisine include:

Israel

Sauces in Israeli cuisine include:

Jamaica

Sauces in Jamaican cuisine include:
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Japan

Sauces in Japanese cuisine include:
  • , or Japanese pickled plum sauce
*

Korea

Sauces in Korean cuisine include:
*

Malaysia

Sauces in Malaysian cuisine include:
*

Mexico

Sauces in Mexican cuisine include:

Netherlands

Sauces in Dutch cuisine include:
*

Peru

Sauces in Peruvian cuisine include:
Crema de Rocoto
Llatan
Mayonesa de aceitunas

Philippines

Sauces in Filipino cuisine include:
  • – 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.
  • – 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 – 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 gołąbki 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 to ranch dressing. It's eaten with pizza or used as a dressing to side salad. It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
  • Grey Polish sauce – 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 – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
  • – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
  • Muslin sauce – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
  • – A velouté sauce mixed with horseradish, lemon juice and sour cream.
  • Yellow Polish sauce – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Portugal

Sauces in Portuguese cuisine include:
  • – 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.
  • – 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:
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Romania

Sauces in Romanian cuisine include:
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Russia

Sauces in Russian cuisine include:
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Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:
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Catalonia

Sauces in Catalan cuisine include:
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Sweden

Sauces in Swedish cuisine include:
  • Hovmästarsås - made with mustard and dill
  • Lingonberry sauce
  • Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland

Sauces in Swiss cuisine include:
  • – a butter-based sauce served with grilled beef

Thailand

Sauces in Thai cuisine include:
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United Kingdom

Sauces in British cuisine include:
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United States

Sauces in the cuisine of the United States include:
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Uruguay

Sauces in the cuisine of Uruguay include:
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Vietnam

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:

Book sources

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