List of sauces

General

• – Creamy sauce accompanies with seafood
• (salsa roja)
• – 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

• (w/ chilli)

Fish sauces

Green sauces

• See

Tomato sauces

Hot sauces

Main article: List of hot sauces

• Pepper sauces

Mustard sauces

Condiments made from hot sauce include:

• sauce
• sauce

Meat-based sauces

Main article: List of meat-based sauces

Pink sauces

• See Pink sauce

Sauces made of chopped fresh ingredients

• Miti (also samilolo/tai monomono) - 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:

• (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
• , 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:

Caucasus

Sauces in Caucasian cuisine include:

Mediterranean

Sauces in Mediterranean cuisine include:

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:

Barbados

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:

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

China

Main article: List of Chinese sauces

• 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:

Denmark

Sauces in Danish cuisine include:

• – a key ingredient in the Danish national dish Stegt flæsk med persillesovs

England

Sauces in English cuisine include:

• Bread sauce
• Halford Leicestershire Table Sauce
• Worcestershire sauce
• Tewkesbury mustard
• HP Sauce

France

In French cuisine, the "mother sauces" (sauces mères, also grandes sauces) are the foundation of many other "daughter sauces" (petites 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 (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.{{cite book |last1=Escoffier |first1=A.
• 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.{{cite book |last1=Escoffier |first1=Auguste
• 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:

Germany

Sauces in German cuisine include:

Greece

Sauces in Greek cuisine include:

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:

Iran

Sauces in Iranian cuisine include:

Italy

Sauces in Italian cuisine include:

• Sugo alla puttanesca

Israel

Sauces in Israeli cuisine include:

• Amba – a condiment using mango pickle popularised by Iraqi Jewish merchants in Bombay
• Pilpelchuma – a chili-garlic paste originating from Libyan Jews

Jamaica

Sauces in Jamaican cuisine include:

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:

• Salsa macha
• Salsa Verde
• Salsa Roja
• Salsa borracha

Netherlands

Sauces in Dutch cuisine include:

Peru

Sauces in Peruvian cuisine include:

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

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 (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 () – 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.
• – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
• Muslin sauce ( – A sauce similar to Hollandaise mixed with whipped cream or beaten egg whites.
• – 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 () – 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:

• 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
• – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise

Romania

Sauces in Romanian cuisine include:

Russia

Sauces in Russian cuisine include:

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Catalonia

Sauces in Catalan cuisine include:

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:

United Kingdom

Sauces in British cuisine include:

• (Oxford sauce)
• Henderson's Relish

United States

Sauces in the cuisine of the United States include:

Uruguay

Sauces in the cuisine of Uruguay include:

Vietnam

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

• • Fermented shrimp sauce
• • Caramalised, vegetable dip
• • Green chili with seafood sauce
• • • Salty fish sauce
  • • Sweet fish sauce
  • • Ginger fish sauce
• • fermented bean paste
• Tương bần – It is a type of sauce made from beans that has a distinctive foul odor.
• Sốt me – It is a sauce made from tamarind fruit.
• Sốt than tre – A type of sauce made from bamboo charcoal powder.
• Sốt muối tim gà – It's a type of sauce made with salt and pepper, mixed with finely chopped, boiled chicken hearts in a bowl. (It is often eaten with boiled chicken.)
• Mắm tép – a variant of the juvenile shrimp, It originated from mắm tôm

References

Book sources

References

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