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→Emulsified sauces: Added Anchoïade
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* {{annotated link|Zhug|Sahawiq}}
* {{annotated link|Toum}}
* [[Tzatziki|
===South America===
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[[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|Caruso sauce}}▼
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa golf}}<ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref>
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|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>
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* {{annotated link|Tomato sauce#United States|Tomato sauce}}
* {{annotated link|Vodka sauce}}
===Uruguay===
Sauces in the cuisine of [[Uruguay]] include:
▲* {{annotated link|Caruso sauce}}
===Vietnam===
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