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* {{annotated link|Avgolemono}} |
* {{annotated link|Avgolemono}} |
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* {{annotated link|Avocado sauce}} |
* {{annotated link|Avocado sauce}} |
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* {{annotated link|Barbecue sauce}}<ref>{{cite book | |
* {{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}}</ref> |
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* {{annotated link|Bread sauce}} |
* {{annotated link|Bread sauce}} |
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* {{annotated link|Cheese sauce}} |
* {{annotated link|Cheese sauce}} |
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* {{annotated link|Peppercorn sauce}} |
* {{annotated link|Peppercorn sauce}} |
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* {{annotated link|Rainbow sauce}} |
* {{annotated link|Rainbow sauce}} |
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* {{annotated link|Chalet sauce}} |
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* {{annotated link|Sauce ravigote|Ravigote sauce}} |
* {{annotated link|Sauce ravigote|Ravigote sauce}} |
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* {{annotated link|Romesco}} |
* {{annotated link|Romesco}} |
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* {{annotated link|Satsebeli}} |
* {{annotated link|Satsebeli}} |
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* {{annotated link|Sauce andalouse}} |
* {{annotated link|Sauce andalouse}} |
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* {{annotated link|Sauce aurore}} – a [[velouté]] sauce flavored with tomato<ref>{{cite book | |
* {{annotated link|Sauce aurore}} – a [[velouté]] sauce flavored with tomato<ref>{{cite book |last=Peterson |first=J. |title=Sauces: Classical and Contemporary Sauce Making |publisher=Houghton Mifflin Harcourt |year=2017 |isbn=978-0-544-81982-5 |url=https://books.google.com/books?id=2WM6DwAAQBAJ&pg=PA148 |access-date=December 16, 2020 |page=148}}</ref> |
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* {{annotated link|Sauce bercy}} |
* {{annotated link|Sauce bercy}} |
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* {{annotated link|Sauce poulette}} – prepared using mushrooms and lemon<ref>{{cite book | |
* {{annotated link|Sauce poulette}} – prepared using mushrooms and lemon<ref>{{cite book |last=Peterson |first=J. |title=Sauces: Classical and Contemporary Sauce Making, Fourth Edition |publisher=HMH Books |year=2017 |isbn=978-0-544-81983-2 |url=https://books.google.com/books?id=GX8sDwAAQBAJ&pg=PA154 |access-date=December 16, 2020 |page=154}}</ref> |
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* {{annotated link|Sauce vin blanc}} |
* {{annotated link|Sauce vin blanc}} |
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* {{annotated link|Sofrito}} |
* {{annotated link|Sofrito}} |
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* {{annotated link|Sour cream sauce}} |
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* {{annotated link|Steak sauce}} |
* {{annotated link|Steak sauce}} |
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* {{annotated link|Sweet chili sauce}} |
* {{annotated link|Sweet chili sauce}} |
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* {{annotated link|Vinaigrette}} |
* {{annotated link|Vinaigrette}} |
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* {{annotated link|Wine sauce}} |
* {{annotated link|Wine sauce}} |
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* {{annotated link|Worcestershire sauce}} |
* {{annotated link|Worcestershire sauce}} |
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The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces – Sauce made with brown meat stock include:
Sauces in African cuisine include:
Sauces in Caucasian cuisine (the Caucasus region) include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
Sauces in Bolivian cuisine include:
Sauces in Canadian cuisine include:
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:
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]
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:
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:
Sauce | Main ingredients | Ref |
---|---|---|
Beurres composés – compound butters | ||
Beurre blanc | Reduction of butter, vinegar, white wine and shallots. | [18] |
Beurre maître d'hôtel | Fresh butter kneaded with chopped parsley, pepper and lemon juice. | [19] |
Beurre noir | Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (skate). | [20] |
Beurre noisette | Lightly browned butter with lemon juice. | [21] |
Beurre vert | Butter mixed with the juice extracted from spinach. | [22] |
Sauces | ||
Allemande | Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. | [23] |
Américaine | Mayonnaise, blended with puréed lobster and mustard. | [24] |
Béarnaise | Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. | [25] |
Bercy | Chopped shallots, butter and white wine, with either fish stock or meat stock. | [25] |
Bordelaise | Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. | [26] |
Bourguignonne | Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. | [27] |
Bretonne | Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienneofleeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. | [28] |
Charcutière | Sauce Robert (below) garnished with gherkins. | [28] |
Chasseur | Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. | [28] |
Demi-glace | A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. | [29] |
Gribiche | Mayonnaise with hard-boiled eggs, mustard, capers and herbs | [30] |
Hollandaise | Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. | [31] |
Lyonnaise | Fried onions with white wine and vinegar reduced and mixed with demi-glace. | [32] |
Mayonnaise | Egg yolks with vinegar or lemon juice, beaten with oil. | [32] |
Nantua | Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. | [33] |
Périgueux | Demi-glace, chopped truffles and madeira. | [34] |
Poivrade | Diced vegetables with herbs, with demi-glace | [35] |
Ravigote | Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. | [36] |
Rémoulade | Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil. | [37] |
Robert | Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. | [36] |
Rouennaise | Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots | [38] |
Rouille | Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. | [39] |
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. | [38] |
Tartare | Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. | [38] |
Vénitienne | White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. | [38] |
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
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.
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Jamaican cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
Sauces in Philippine cuisine include:
Sauces in Polish cuisine include:
Sauces in Portuguese cuisine include:
Sauces in Puerto Rican cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swedish cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[53][better source needed]
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Chili sauce |
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Chili paste |
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Sauces |
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Dips |
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Pickles and preserves |
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Spreads and pastes |
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Oils and liquids |
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Spices and powders |
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Salads |
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Dressings |
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Ketchups |
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Mustards |
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Vinegars |
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List articles |
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Accoutrements |
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