List of sauces

Brown sauces – Sauce made with brown meat stock include:

• Bordelaise sauce – French wine sauce
• Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets
• Charcutiere sauce – Compound French saucePages displaying short descriptions of redirect targets
• Chaudfroid sauce – French culinary saucePages displaying wikidata descriptions as a fallback^[4]
• Demi glace – Sauce in French cuisine
• Gravy – Sauce made from the juices of meats
• Mushroom gravy
• Romesco sauce – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets
• Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions as a fallback
• Sauce au Poivre
• Sauce Robert – French sauce consisting of onions, white wine, pepper, demi-glace, and mustardPages displaying wikidata descriptions as a fallback^[5]

• Beurre blanc – Emulsified butter sauce
• Beurre manie – Thickening agentPages displaying short descriptions of redirect targets
• Beurre monté – Melted butter sauce
• Beurre noisette
• Café de Paris – Butter-based sauce
• Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets

• Aioli – West Mediterranean sauce of garlic and oil
• Béarnaise sauce – Sauce made of clarified butter and egg yolk
• Garlic sauce – Sauce with garlic as a main ingredient
• Hollandaise sauce – Sauce made of egg, butter, and lemon^[6]
• Mayonnaise – Thick cold sauce
• Remoulade – Mayonnaise-based cold sauce^[7]
• Salad cream – Dressing similar to mayonnaise
• Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli)^[8]

• Bagna càuda – Hot dish made from garlic and anchovies
• Clam sauce – Pasta sauce
• Colatura di alici – Italian fish sauce made from anchovies fermented in brine
• Garum – Historical fermented fish sauce

• See Green sauce – Sauce made from chopped herbs

• Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets
• Ketchup – Sauce used as a condiment

• Pepper sauces

• Mustard sauces
  • Mustard – Condiment made from mustard seeds
• Chile pepper-tinged sauces

• Hot sauce – Condiment made from chili pepperss include:
  • Buffalo Sauce – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets
  • Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
  • Datil pepper – Variety of chili pepper sauce
  • Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
  • Pique Sauce
  • Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
  • Tabasco sauce – American hot sauce brand

• Amatriciana sauce – Traditional Italian pasta sauce
• Barese ragù – City in Apulia, Italy
• Bolognese – Meat-based Italian pasta sauce
• Carbonara – Italian pasta dish
• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
• Neapolitan ragù – Italian meat sauce
• Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
• Ragù – Meat-based sauce in Italian cuisine

• See Pink sauce

• Chimichurri – Green, uncooked sauce for meat
• Gremolata – Condiment for ossobuco
• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
• Onion sauce
• Persillade – Sauce or seasoning mix
• Pesto – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil
• Pico de gallo – Mexican condiment
• Latin American Salsa cruda of various kinds
• Salsa verde – Spicy Mexican sauce based on tomatillos
• Sauce gribiche – Cold egg sauce
• Sauce vierge – French sauce
• Tkemali – Georgian plum sauce

• Apple sauce – Purée made from apples
• Blueberry sauce – Compote or savory sauce made with blueberries
• Butterscotch sauce – Type of confectionery
• Caramel – Confectionery product made by heating sugars
• Chocolate gravy – Gravy made with cocoa powder
• Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
• Cranberry sauce – Sauce or relish made from cranberries
• Crème anglaise – Light sweetened pouring custard
• Custard – Semi-solid cooked mixture of milk and egg
• Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
• Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless
• Sweet chili sauce – Condiment primarily used as a dip
• Mango sauce – Species of fruitPages displaying short descriptions of redirect targets
• Peach sauce
• Plum sauce – Chinese condiment
• Strawberry sauce
• Syrup – Thick, viscous solution of sugar in water
• Tkemali – Georgian plum sauce
• Zabaione – Italian dessert made with egg, sugar, and wine

• Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
• Béchamel sauce – Sauce of the French cuisines^[9]
• Caruso sauce – Cream sauce for pasta
• Mushroom sauce – White or brown sauce prepared with mushrooms
• Mornay sauce – Type of béchamel sauce including cheese
• Sauce Allemande – Sauce used in classic French cuisine
• Sauce Américaine – sauce from classic French cuisinePages displaying wikidata descriptions as a fallback
• Suprême sauce – Classic French sauce
• Velouté sauce – Classic French sauce
• Yogurt sauce – Food produced by bacterial fermentation of milk

Sauces in African cuisine include:

• Chermoula – Relish from Maghrebi cuisine
• Harissa – North African hot chili pepper paste
• Maafe – Stew in West African cuisinePages displaying short descriptions of redirect targets
• Moambe – Ingredient made from palm nuts
• Shito – Ghanaian hot black pepper sauce

Prepared sauces

• Doubanjiang – Chinese spicy bean paste
• Doenjang – Korean fermented bean paste
• Gochujang – Spicy fermented Korean condiment
• Hoisin sauce – Sauce commonly used in Chinese cuisine
• Mala sauce – Spicy Chinese seasoningPages displaying short descriptions of redirect targets
• Mirin – Type of rice wine used in Japanese cuisine
• Oyster sauce – Condiment made by cooking oysters
• Plum sauce – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
• Ponzu – Japanese citrus-based condiment
• Soy sauce – East Asian liquid condiment
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
• Ssamjang – Spicy soybean paste used in Korean cuisine
• Tentsuyu – Tempura dipping sauce
• Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
• XO sauce – Spicy seafood sauce from Hong Kong

Cooked sauces

• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Shacha sauce – Chinese condiment
• Siu haau sauce – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisinePages displaying wikidata descriptions as a fallback
• Sweet and sour sauce – Cooking methodPages displaying short descriptions of redirect targets
• Sweet bean sauce, also known as Tianmianjiang – Sweet savory sauce in China and KoreaPages displaying short descriptions of redirect targets
• Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Fish sauce – Condiment made from fish
• Nam chim – Thai sauce
• Nam phrik – Thai chili sauce
• Nước chấm – Vietnamese dipping sauce
• Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Pecel – Indonesian vegetable dish
• Pla ra – Southeast Asian fermented fish seasoning
• Sambal – Indonesian spicy relish or sauce
• Peanut sauce, also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
• Saus cabai – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
• Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Tương – Condiment made from soybeans

Sauces in Caucasian cuisine (the Caucasus region) include:

• Ajika – Georgian dip
• Tkemali – Georgian plum sauce
• Satsivi – Georgian poultry dish

• Garum – Historical fermented fish sauce

Sauces in Middle Eastern cuisine include:

• Muhammara – Hot pepper dip from Syrian cuisine
• Sahawiq – Yemeni hot sauce
• Toum – Garlic sauce common in the Levant

Sauces in South American cuisine include:

• Ají (sauce) – Ají-based condiment traditional in Andean cuisine
• Caruso sauce – Cream sauce for pasta
• Chancaca – Sweet sauce traditional to southern Andean cuisine
• Chimichurri – Green, uncooked sauce for meat
• Hogao – Colombian style sofrito
• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

Sauces in Argentine cuisine include:

• Caruso sauce – Cream sauce for pasta
• Chimichurri – Green, uncooked sauce for meat
• Salsa golf – Cold sauce of mayonnaise and tomatoes^[10]
• Salsa criolla – Type of salad or relish found in Latin American cuisine

Sauces in the cuisine of Barbados include:

• Bajan pepper sauce – type of condimentPages displaying wikidata descriptions as a fallback^[11]

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^[12]
• Zigeuner sauce – cuisine 'gypsy style'Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Sauces in Bolivian cuisine include:

• Llajwa – Bolivian spicy saucePages displaying wikidata descriptions as a fallback

• Vinagrete – Typical Brazilian condiment
• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

Sauces in Canadian cuisine include:

• Donair sauce – Canadian restaurant chain
• Honey garlic sauce

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

• Hogao – Colombian style sofrito

• Persillesovs – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback – a key ingrediant in the Danish national dish Stegt flæsk med persillesovs
• Brun sovs – Sauce made with brown meat stock

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

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire.^[13] They are:

• Sauce Espagnole – One of the basic sauces of classic French cuisine – a fortified brown veal stock sauce.
• Sauce Velouté – Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
• Sauce Bigarade – Classic French sauce – an orange sauce, commonly for duck à l'orange.
• Sauce Béchamel – Sauce of the French cuisines – milk-based sauce, thickened with a white roux.
• Sauce Tomate – Sauce made primarily from tomatoes – a tomato-based sauce.

In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.^[14]

• Sauce Mayonnaise – Thick cold sauce – an emulsion of egg yolk, butter, and an acid such as lemon or vinegar.

In Escoffier's 1907 book A Guide to Modern Cookery, an abridged English version of his Le guide culinaire , it presented readers with a list of sauces^[15] that have also come to be known as the Five Mother Sauces^[16]ofFrench cuisine:

• Espagnole sauce
• Velouté sauce
• Béchamel sauce
• Tomato sauce
• Hollandaise sauce

Of his French language publications, both Le guide culinaire and his last book, Ma cuisine that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.^[14] The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.^[17]

Additional sauces of French origin include:

Sauces in Georgian cuisine include:

• Ajika – Georgian dip
• Tkemali – Georgian plum sauce
• Satsebeli

Sauces in German cuisine include:

• Duckefett – Regional cuisine in GermanyPages displaying short descriptions of redirect targets
• Frankfurt green sauce – Sauce made from chopped herbs

Sauces in Greek cuisine include:

• Skordalia – Thick garlic sauce in Greek cuisine
• Tzatziki – Cold cucumber–yogurt dip, soup, or sauce
• Avgolemono – Egg-lemon sauce or soup
• Melitzanosalata
• Taramasalata – Roe-based meze common to Turkey and Greece

Sauces are usually called ChatniorChutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.

• 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)

Sauces in Indonesian cuisine include:

• Dabu-dabu – Indonesian spicy condiment
• Colo-colo – Indonesian hot and spicy condiment
• Peanut sauce – Indonesian sauce made from ground roasted or fried peanuts
• Pecel – Indonesian vegetable dish
• Sambal – Indonesian spicy relish or sauce
• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

Sauces in Iranian cuisine include:

• Mahyawa – Iranian cuisine tangy sauce made out of fermented fish

Sauces in Italian cuisine include:

• Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
• Agrodolce – Cooking methodPages displaying short descriptions of redirect targets
• Arrabbiata sauce – Spicy tomato sauce for pasta
• Bagna càuda – Hot dish made from garlic and anchovies
• Bolognese ragù
• Checca sauce – Uncooked tomato sauce used with pasta
• Genovese sauce – Meat sauce
• Marinara sauce – Tomato sauce with herbs^[40]
• Neapolitan sauce – Tomato-based sauce derived from Italian cuisine
• Pearà – Traditional Veronese sauce
• Pesto alla Genovese – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oilPages displaying short descriptions of redirect targets
• Ragù – Meat-based sauce in Italian cuisine^[41]
• Neapolitan ragù – Italian meat sauce
• Ragù alla salsiccia – Tomato-based sauce with sausagePages displaying short descriptions of redirect targets
• Savore Sanguino – Florentine sauce
• Sugo all'amatriciana – Traditional Italian pasta saucePages displaying short descriptions of redirect targets
• Sugo alla puttanesca – Neapolitan pasta dish
• Vincotto – Italian dessert paste

Sauces in Jamaican cuisine include:

• Jerk sauce – Style of cooking native to JamaicaPages displaying short descriptions of redirect targets

Sauces in Japanese cuisine include:

• Shottsuru – Japanese fish saucePages displaying wikidata descriptions as a fallback
• Tare sauce – Family of Japanese sauces
• Ponzu – Japanese citrus-based condiment
• Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce
• Tonkatsu sauce – Japanese seasoning sauce

Sauces in Korean cuisine include:

• Korean soy sauce – East Asian liquid condiment^[42]

Sauces in Libyan cuisine include:

• Filfel chuma – Israeli chilli-garlic pastePages displaying short descriptions of redirect targets^[43]

Sauces in Malaysian cuisine include:

• Cincalok – Malay salted shrimp condiment

Sauces in Mexican cuisine include:

• Guacamole – Mexican avocado-based dip, spread, sauce, or salad^[44]
• Mole – Mexican sauce and marinadePages displaying short descriptions of redirect targets^[45]
• Pico de gallo – Mexican condiment
• Salsa Macha
• Salsa Verde
• Salsa Roja
• Salsa Borracha

Sauces in Dutch cuisine include:

• Fritessaus – Dutch condiment, usually served with French fries^[46]
• Joppiesaus – Type of sauce from the NetherlandsPages displaying short descriptions of redirect targets

• Huancaina – Peruvian appetizerPages displaying short descriptions of redirect targets
• Ocopa

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

Sauces in Philippine cuisine include:

• Bagoong – Type of Philippine condiment^[47]
• Banana ketchup – Sauce made from bananas
• Latik – Filipino dessert garnishing and condiment
• Chilli soy lime – 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.
• Liver sauce – Filipino condiment spreadPages displaying short descriptions of redirect targets – 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.

Sauces in Polish cuisine include:

• Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today. ^{[citation needed]}
• Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter ^{[citation needed]}. 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 golabkiormeatballs, 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, perhaps, 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 (Polish: Szary sos polski) – 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. ^{[citation needed]}
• Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
• Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. ^{[citation needed]}
• Polonaise – Sauce in Polish cuisine – 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. ^{[citation needed]}
• Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
• Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.^[48]
• Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Sauces in Portuguese cuisine include:

• Cebolada – An onion sauceofPortuguese 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.
• Francesinha sauce – Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.

Sauces in Puerto Rican cuisine include:

• Adobo Mojado – Iberian culinary style
• Ajilimójili – Chili sauce from Puerto Rico
• Escabeche – Ibero-American fish, meat or vegetable dish Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables, chicken gizzard, and fish
• Ají de leche de coco – Spicy thick coconut milk and lime sauce
• Marie Rose sauce – British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
• Mojito Isleño – Puerto Rican condiment
• Mojo Criollo – Several types of sauces
• Pique
• Pique Verde – Puerto Rican green hot sauce
• Recaíto
• Sofrito – Cooked vegetable foundation for cooking

Sauces in Romanian cuisine include:

• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil^[49]

Sauces in Russian cuisine include:

• Khrenovina sauce

Sauces in Spanish cuisine include:

Sauces used in the cuisine of the Canary Islands include:

• Mojo – Several types of sauces

Sauces in Catalan cuisine include:

• Salvitxada – Sauce from Catalan cuisine
• Xató – Sauce in Catalan cooking
• Romesco – Catalan sauce of tomatoes, garlic, and nuts
• Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Sauces in Swedish cuisine include:

• Brunsås – Sauce made with brown meat stock
• Hovmästarsås - made with mustard and dill
• Lingonberry sauce
• Skagen sauce - made with shrimp, mayonnaise and other ingredients

Sauces in Swiss cuisine include:

• Café de Paris sauce – Butter-based sauce^[50] – a butter-based sauce served with grilled beef

Sauces in Thai cuisine include:

• Nam chim – Thai sauce
• Nam phrik – Thai chili sauce
• Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets^[51]
• Sweet chili sauce – Condiment primarily used as a dip

Sauces in British cuisine include:

• Albert sauce – British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegarPages displaying wikidata descriptions as a fallback
• Apple sauce – Purée made from apples
• Bread sauce – Sauce made with milk and bread crumbs
• Brown sauce – Condiment served with food in the UK and Ireland
• Cheddar sauce – Type of sauce made with cheddar cheese
• Cumberland sauce – Fruit sauce (Oxford sauce)
• Gravy – Sauce made from the juices of meats
• Horseradish sauce – Species of flowering plants in the cabbage family BrassicaceaePages displaying short descriptions of redirect targets
• Marie Rose sauce – British condiment
• Mint sauce – Sauce made of chopped mint
• Mushroom sauce – White or brown sauce prepared with mushrooms
• Onion gravy – Type of sauce
• Parsley sauce – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback
• Redcurrant sauce – English condimentPages displaying wikidata descriptions as a fallback
• Shrewsbury sauce – English savoury sauce
• Tewkesbury mustard
• Whisky sauce
• White sauce – Sauce of the French cuisinesPages displaying short descriptions of redirect targets
• Worcestershire sauce – English fermented condiment
• Wow-Wow sauce, also known as Bow Wow Sauce

Sauces in the cuisine of the United States include:

• Alfredo sauce – Creamy pasta dish with butter and cheese
• Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment
• Brown gravy – Sauce made from the juices of meats
• Buffalo sauce – American dish of spicy chicken wings
• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
• Coffee sauce – Culinary sauce that includes coffee
• Comeback sauce – Sauce for fried food from Mississippi
• Coney sauce – American fast food item^[52]
• Cranberry sauce – Sauce or relish made from cranberries
• Duck sauce – American Chinese condiment with a translucent orange appearance
• Étouffée sauce – American seafood and rice dish
• Henry Bain sauce – American condiment for meats
• Huli-huli sauce – Hawaiian chicken dish
• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Mumbo sauce – American regional sauce
• Michigan sauce – Style of hot dog
• Old Sour
• Red-eye gravy – Type of gravy
• Remoulade – Mayonnaise-based cold sauce
• Sausage gravy – Breakfast dish from the Southern United States
• Tomato sauce – Sauce made primarily from tomatoes
• Vodka sauce – Pasta dish with vodka, cream and tomato saucePages displaying short descriptions of redirect targets

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:^{[53][better source needed]}

• Mắm tôm - Fermented shrimp sauce
• Mắm Kho Quẹt - Caramalised, vegetable dip
• Mắm Nêm - Anchovy sauce
• Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
• Nước chấm – Vietnamese dipping sauce
  • Nước mắm chấm - Salty fish sauce
  • Nước mắm đường - Sweet fish sauce
  • Nứơc mắm gừng - Ginger fish sauce
• Tương Chấm Gỏi Cuốn - Peanut sauce

• Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
• Fuller, John; Edward Renold (1992). The Chef's Compendium of Professional Recipes. Oxford: Butterworth-Heinemann. ISBN 978-0-7506-0490-1.
• Hering, Richard (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
• Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.

• Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9.
• Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
• Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128–143. Murdoch Books. ISBN 9781740454124
• Brandau, Mark (August 30, 2012). "Restaurant chains experiment with sauces to add flavor". Nation's Restaurant News magazine. Retrieved September 5, 2012.
• "Emerging Sauces". Foodservice Research Institute. 2011. Archived from the original on March 4, 2016. Retrieved September 5, 2012.

• "Sauce" entry at Encyclopædia Britannica