|
|
|
||
| (17 intermediate revisions by 6 users not shown) | |||
Line 16:
* {{annotated link|Avgolemono}}
* {{annotated link|Avocado sauce}}
* {{annotated link|Barbecue sauce}}<ref>{{cite book |author=Bruce Bjorkman |title=The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs |year=1996 |isbn=0-89594-806-0|page=112|publisher=Ten Speed Press }}</ref>
* {{annotated link|Bread sauce}}
* {{annotated link|Cheese sauce}}
Line 30:
* {{annotated link|Mint sauce}}
* {{annotated link|Mushroom ketchup}}
* {{annotated link|Normande sauce}} – Creamy sauce accompanies with seafood <ref>{{cite web |title=Here's a Classic Cream Sauce for Fish and Seafood |url=https://www.thespruceeats.com/normandy-sauce-recipe-996218 |website=The Spruce Eats |language=en}}</ref>
* {{annotated link|Normande sauce}}▼
* {{annotated link|Pan sauce}}
* {{annotated link|Peppercorn sauce}}
Line 83:
* {{annotated link|Chateaubriand sauce}}
* {{annotated link|Charcutiere sauce}}
* {{annotated link|Chaudfroid sauce}}<ref>{{cite book | last=Whitehead | first=J. | title=The Steward's Handbook and Guide to Party Catering | publisher=J. Anderson & Company, printers
* {{annotated link|Demi-glace|Demi glace}}
* {{annotated link|Gravy}}
Line 95:
<!-- please keep the list items in alphabetical order-->
[[File:Bali Hai seared ahi.jpg|right|thumb|Seared [[Yellowfin tuna|ahi tuna]] in a [[beurre blanc]] sauce]]
* {{annotated link|Beurre blanc}}
* {{annotated link|Beurre manie}}
* {{annotated link|Beurre monté}} – Butter emulsified with water
* [[Beurre noisette]] – Brown butter sauce
* {{annotated link|Café de Paris sauce|Café de Paris}}
* {{annotated link|Meuniere sauce}}
Line 105:
<!-- please keep the list items in alphabetical order-->
[[File:Remoulade frisch.jpg|thumb|[[Remoulade]] seaweed sauce]]
* {{Annotated link|Anchoïade}}
* {{annotated link|Aioli}}
* {{annotated link|Béarnaise sauce}}
Line 207 ⟶ 208:
[[File:Sauce Mornay.jpg|thumb|right|[[Mornay sauce]] poured over an [[orecchiette]] pasta dish]]
* {{annotated link|Alfredo sauce}}
* {{annotated link|Béchamel sauce}}<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/bechamel|title=Béchamel definition|work=Merriam-Webster|date=13 February 2024 }}</ref>
* {{annotated link|Caruso sauce}}
* {{annotated link|Mushroom sauce}}
* {{annotated link|Mornay sauce}}<ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |page=151 |url=https://books.google.com/books?id=t8UeTMbS5uYC
* {{annotated link|Allemande sauce|Sauce Allemande}}
* {{annotated link|Sauce Américaine}}<ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |pages=145 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Mornay&pg=PA151 |language=fr}}</ref>
* {{annotated link|Sauce Américaine}}▼
* {{annotated link|Suprême sauce}}<ref>{{cite book |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Supreme&pg=PA134 | title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc | last1=Escoffier | first1=Auguste | date=1903 }}</ref>
* {{annotated link|Velouté sauce}}
* {{annotated link|Yogurt|Yogurt sauce}}
Line 219 ⟶ 220:
==By region==
===Africa===
[[File:Maafé.jpg|thumb|[[Maafe]] sauce is based upon [[peanut]]s and [[calvados]]]]
Sauces in [[African cuisine]] include:
* {{annotated link|Chermoula}}
Line 285 ⟶ 286:
Sauces in [[Mediterranean cuisine]] include:
[[File:Factoría de salazones 001.jpg|thumb|An historic [[Garum]] (fermented [[fish sauce]]) factory at [[Baelo Claudia]] in the [[Province of Cádiz|Cádiz]], Spain]]
* {{annotated link|Garum}} <ref>{{cite book |last1=Zahn |first1=R. |title=Real-Encyclopaedia der klassischen Altertumswissenschaft |date=1912 |pages=841–849}}</ref>
===Middle East===
Line 293 ⟶ 294:
* {{annotated link|Zhug|Sahawiq}}
* {{annotated link|Toum}}
* [[Tzatziki|
===South America===
Line 308 ⟶ 309:
[[File:Salsa golf.jpg|thumb|upright=0.8|[[Salsa golf]] served at a "taste-off" in [[Buenos Aires]]]]
Sauces in [[Argentine cuisine]] include:
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa golf}}<ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref>
Line 376:
* Soy sauce paste
* [[White vinegar]] ({{lang|zh|白醋}})
* [[XO sauce]] ({{lang|zh|XO酱}}) – a spicy [[seafood]] [[sauce]] that originated from [[Hong Kong]].<ref>{{cite book|last=Vos|first=Heidemarie|url=https://books.google.com/books?id=spY3ct9PBxEC&pg=PA591|title=Passion of a Foodie|year=2010|isbn=978-1-934925-63-8|page=591|publisher=Strategic Book }}</ref>
* [[Yongfeng chili sauce]] ({{lang|zh|永丰辣酱}})
* [[Yuxiang]] ({{lang|zh|魚香}})
Line 383:
Sauces in [[Colombian cuisine]] include:
*{{annotated link|Hogao}}
===Denmark===
Line 413 ⟶ 414:
* [[Sauce_Bordelaise|Bordelaise]] – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.<ref name=s18>Saulnier, p. 18</ref>
* [[Sauce Bourguignonne|Bourguignonne]] – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.<ref>Fuller and Renold, recipe no. 16</ref>
* [[Bigarade sauce]] – an orange sauce, commonly for [[duck à l'orange]]. <ref>{{cite book |page=946 |url=https://archive.org/details/DictionnaireLarousseGastronomique/page/945/mode/2up |title=Dictionnaire Larousse Gastronomique }}</ref>
* [[Breton sauce|Bretonne]] – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) [[Julienning|julienne]] of [[leek]]s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.<ref name=S18>Saulnier, p. 18</ref>
* [[Sauce Charcutière|Charcutière]] – Sauce Robert (below) garnished with gherkins.<ref name=S18 />
Line 424 ⟶ 425:
|isbn=0-8317-5478-8 |page=64 |edition=1st American
|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}}</ref>
* [[Genevoise sauce]] - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
* [[Sauce_gribiche|Gribiche]] – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.<ref>Saulnier, p. 20</ref>
* [[Hollandaise sauce|Hollandaise]] – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.<ref>Fuller and Renold, recipe no. 34</ref>
Line 443 ⟶ 445:
|pages=132–135
|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref>
* [[Velouté sauce|Velouté]] – white stock-based sauce, thickened with a roux or a liaison. <ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |pages=133 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Velout%C3%A9&pg=PA133 |language=fr}}</ref>
* [[Venetian sauce|Vénitienne]] – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.<ref name=s24 />
Line 716 ⟶ 718:
* {{annotated link|Tomato sauce#United States|Tomato sauce}}
* {{annotated link|Vodka sauce}}
===Uruguay===
Sauces in the cuisine of [[Uruguay]] include:
===Vietnam===
| |||