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List of sauces

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This list is incomplete; you can help by adding missing items. (August 2012)

The following is a list of culinary and prepared sauces used in cooking and food service.

General

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Sauce béarnaise

Green sauces

See Green sauce (salsa verde)

Hot sauces (Chile pepper-tinged sauces)

Phrik nam pla is a common hot sauce in Thai cuisine

Hot sauces include:

Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle

Latin American Salsa cruda of various kinds
Romanian Mujdei
Onion sauce
Salsa verde
Pesto
Pico de gallo
Georgian Tkemali
Sauce gribiche
Sauce vierge

Sweet sauces

Crème anglaise over a slice of pain d'épices

Butterscotch sauce
Caramel sauce
Chocolate gravy
Chocolate sauce
Custard
- Crème anglaise
Fudge sauce
Hard sauce – not liquid, but called a sauce nonetheless
Fruit sauces

White sauces

Mornay sauce poured over an orecchiette pasta dish

By region

Africa

Maafe sauce is based upon groundnuts

Sauces in African cuisine include:

Asia

East Asian sauces

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar

Prepared sauces
Cooked sauces
- Lobster sauce
- Shacha sauce
- Siu haau sauce
- Sweet and sour sauce
- Tianmianjiang
- Teriyaki - a way of cooking in Japan, a branch of sauces in North America.

Southeast Asian sauces

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

Oceania

Traditional sambal terasi served on stone mortar with garlic and lime

Sauces used in the Oceania region include:

Pecel
Sambal

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Adjika

Great Britain

Sauces in British cuisine include:

Middle East

Commercially-prepared red skhug, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

Skhug
Toum

South America

Sauces in South American cuisine include:

By country

Argentina

Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:

Salsa golf ^[8]

Barbados

Sauces in the cuisine of Barbados include:

Bajan pepper sauce ^[9]

Bolivia

Sauces in Bolivian cuisine include:

Llajwa

Canada

Sauces in Canadian cuisine include:

Honey garlic sauce

France

Beef with espagnole sauce and fries

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces in French cuisine. They are:

Sauce Béchamel, milk-based sauce, thickened with a white roux.
Sauce Espagnole, a fortified brown veal stock sauce.
Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
Sauce Tomate, tomato-based

Additional sauces of French origin include:

Rouille sauce

Roast beefinBourguignonne sauce, served with potatoes and red cabbage

Georgia

Sauces in Georgian cuisine include:

Walnut sauce

Germany

Sauces in German cuisine include:

Duckefett

Greece

Tzatziki

Sauces in Greek cuisine include:

India

Sauces in Indian cuisine include:

Indonesia

A version of Babi panggang sauce

Sauces in Indonesian cuisine include:

Babi panggang sauce

Iran

Sauces in Iranian cuisine include:

Mahyawa

Italy

Pizza marinara – a simple pizza prepared with marinara sauce

Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

Japan

Sauces in Japanese cuisine include:

Korea

Traditional Korean soy sauce

Sauces in Korean cuisine include:

Korean soy sauce ^[12]

Libya

Sauces in Libyan cuisine include:

Filfel chuma ^[13]

Malaysia

Sauces in Malaysian cuisine include:

Cincalok

Mexico

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

Guacamole ^[14]
Mole ^[15]

Netherlands

Sauces in Dutch cuisine include:

Fritessaus ^[16]

Philippines

Cassava suman smothered in Latik

Sauces in Philippine cuisine include:

Romania

Sauces in Romanian cuisine include:

Mujdei ^[18]

Russia

Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

Khrenovina sauce

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Mojo (sauce)

Switzerland

Sauces in Swiss cuisine include:

Café de Paris sauce ^[19]

Thailand

Nam chim paesa sauce

Sauces in Thai cuisine include:

United States

Sauces in the cuisine of the United States include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Prepared sauces

A1 Steak Sauce

Somebody's Mother's Chocolate Sauce

References

File:Surprise hot sauce.jpg

Hot sauce

Mojo sauce atop Canarian wrinkly potatoes

Chimichurri sauce

^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.

^ Schlesinger, Fay (Updated: November 3, 2009). "It's out after 170 years, the secret of Worcestershire Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012. {{cite web}}: Check date values in: |date= (help); Italic or bold markup not allowed in: |publisher= (help)

^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.

^ Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0688102298. {{cite book}}: Invalid |nopp=524 (help); Unknown parameter |nopp= ignored (|no-pp= suggested) (help)

^ Prosper Montagné (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved 16 April 2012. {{cite book}}: Unknown parameter |editors= ignored (|editor= suggested) (help)

^ Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking. Vol. 1. New York: Alfred A. Knopf. ISBN 987-0-307-95817-4. Retrieved 2 June 2012. {{cite book}}: Check |isbn= value: invalid prefix (help); Check date values in: |year= (help)CS1 maint: multiple names: authors list (link)

^ "Béchamel definition". Merriam-Webster.

^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. Template:Es

^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6. {{cite book}}: |access-date= requires |url= (help); Cite has empty unknown parameter: |month= (help)

^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.

^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0

^ Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Retrieved 7 January 2008. {{cite web}}: C1 control character in |author= at position 16 (help)CS1 maint: multiple names: authors list (link)

^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242

^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.

^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.

^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 21 May 2012.

^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.

^ Template:Ro"Definition of mujdei". DEX online.

^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012. {{cite web}}: Italic or bold markup not allowed in: |publisher= (help)

^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.

^ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012.

^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5

External links

Wikiquote has quotations related to List of sauces.

Wikimedia Commons has media related to Sauces.

Wikibooks Cookbook has a recipe/module on

Sauces

"Sauce" entry at Encyclopedia Britannica

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