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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 G e n e r a l
2 B y t y p e
T o g g l e B y t y p e s u b s e c t i o n
2 . 1 B r o w n s a u c e s
2 . 2 B u t t e r s a u c e s
2 . 3 E m u l s i f i e d s a u c e s
2 . 4 F i s h s a u c e s
2 . 5 G r e e n s a u c e s
2 . 6 T o m a t o s a u c e s
2 . 7 H o t s a u c e s
2 . 8 M e a t - b a s e d s a u c e s
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2 . 1 0 S w e e t s a u c e s
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3 B y r e g i o n
T o g g l e B y r e g i o n s u b s e c t i o n
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3 . 2 A s i a
3 . 2 . 1 E a s t A s i a n s a u c e s
3 . 2 . 2 S o u t h e a s t A s i a n s a u c e s
3 . 3 C a u c a s u s
3 . 4 M e d i t e r r a n e a n
3 . 5 M i d d l e E a s t
3 . 6 S o u t h A m e r i c a
4 B y c o u n t r y
T o g g l e B y c o u n t r y s u b s e c t i o n
4 . 1 A r g e n t i n a
4 . 2 B a r b a d o s
4 . 3 B e l g i u m
4 . 4 B o l i v i a
4 . 5 B r a z i l
4 . 6 C a n a d a
4 . 7 C h i l e
4 . 8 C h i n a
4 . 9 C o l o m b i a
4 . 1 0 F r a n c e
4 . 1 1 G e o r g i a
4 . 1 2 G e r m a n y
4 . 1 3 G r e e c e
4 . 1 4 I n d o n e s i a
4 . 1 5 I r a n
4 . 1 6 I t a l y
4 . 1 7 J a p a n
4 . 1 8 K o r e a
4 . 1 9 L i b y a
4 . 2 0 M a l a y s i a
4 . 2 1 M e x i c o
4 . 2 2 N e t h e r l a n d s
4 . 2 3 P e r u
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4 . 2 6 R o m a n i a
4 . 2 7 R u s s i a
4 . 2 8 S p a i n
4 . 2 8 . 1 C a n a r y I s l a n d s
4 . 2 8 . 2 V a s q u e
4 . 2 8 . 3 C a t a l o n i a
4 . 2 9 S w i t z e r l a n d
4 . 3 0 T h a i l a n d
4 . 3 1 U n i t e d K i n g d o m
4 . 3 2 U n i t e d S t a t e s
4 . 3 2 . 1 P u e r t o R i c o
4 . 3 3 U r u g u a y
5 P r e p a r e d s a u c e s
6 S e e a l s o
7 R e f e r e n c e s
8 F u r t h e r r e a d i n g
9 E x t e r n a l l i n k s
T o g g l e t h e t a b l e o f c o n t e n t s
L i s t o f s a u c e s : D i f f e r e n c e b e t w e e n r e v i s i o n s
3 l a n g u a g e s
● D e u t s c h ● F r a n ç a i s ● M a g y a r
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
P r i n t / e x p o r t
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
H e l p
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
B r o w s e h i s t o r y i n t e r a c t i v e l y ← P r e v i o u s e d i t N e x t e d i t →
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* [[Sweet chilli sauce]]
* [[Sweet chilli sauce]]
* [[Tomato sauce]]
* [[Tomato sauce]]
* [[V sauce]]
* [[Vinaigrette]]
* [[Vinaigrette]]
* [[Wine sauce]]
* [[Wine sauce]]
R e v i s i o n a s o f 0 6 : 3 6 , 3 1 J u l y 2 0 1 8
General
Steak au poivre with a peppercorn sauce Spaghetti with tomato sauce and cheese
Avgolemono
Avocado sauce
Barbecue sauce [1]
Bread sauce
Capital sauce
Cocktail sauce
Coffee sauce
Coulis
Duck sauce
Egusi sauce
Fry sauce
Halvaytar
Mahyawa
Mignonette sauce
Mint sauce
Mushroom ketchup
Normande sauce
Pan sauce
Peppercorn sauce
Rainbow sauce
Ravigote sauce
Romesco
Salad dressing
Salsa (salsa roja)
Satzibeli
Sauce andalouse
Sauce aurore
Sauce bercy
Sauce poulette
Sauce vin blanc
Sofrito
Sour cream sauce
Steak sauce
Sweet chilli sauce
Tomato sauce
V sauce
Vinaigrette
Wine sauce
Worcestershire sauce [2]
By type
Brown sauces
Pork fillet with Bordelaise sauce
Brown sauces include:
Butter sauces
Seared ahi tuna in a beurre blanc sauce
Emulsified sauces
Fish sauces
Green sauces
Tomato sauces
Hot sauces
Pepper sauces
Pique sauce
Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine
Meat-based sauces
Neapolitan ragù sauce atop pasta
Sauces made of chopped fresh ingredients
Fresh-ground pesto sauce , prepared with a mortar and pestle
Sweet sauces
Crème anglaise pain d'épices Pork with peach sauce
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
Southeast Asian sauces
Traditional sambal terasi served on stone mortar with garlic and lime A bowl of Nước chấm
Caucasus
Sauces in Caucasian cuisine (the Caucasus region) include:
Mediterranean
An historic Garum (fermented fish sauce ) factory at Baelo Claudia in the Cádiz , Spain
Middle East
Commercially prepared red Sahawiq , a Middle Eastern hot sauce
Sauces in Middle Eastern cuisine include:
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:
Barbados
Sauces in the cuisine of Barbados include:
Belgium
Sauces in Belgian cuisine include:
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose
Brasil sauce – mayonnaise with pureed pineapple , tomato and spices[11]
Joppiesaus
Sauce "Pickles "– a yellow vinegar based sauce with turmeric , mustard and crunchy vegetable chunks, similar to Piccalilli .
Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Bolivia
Llajwa
Sauces in Bolivian cuisine include:
Brazil
Canada
Sauces in Canadian cuisine include:
Chile
China
Colombia
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:
Additional sauces of French origin include:
Rouille sauce Roast beef in Bourguignonne sauce , served with potatoes and red cabbage
Georgia
Chicken in satsivi sauce
Sauces in Georgian cuisine include:
Germany
Sauces in German cuisine include:
Greece
Tzatziki
Sauces in Greek cuisine include:
Indonesia
A European version of Babi panggang sauce
Sauces in Indonesian cuisine include:
Iran
Sauces in Iranian cuisine include:
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:
Libya
Sauces in Libyan cuisine include:
Malaysia
Sauces in Malaysian cuisine include:
Mexico
Chicken in a red mole sauce
Sauces in Mexican cuisine include:
Netherlands
Sauces in Dutch cuisine include:
Peru
Puerto Rico
Philippines
Cassava suman Latik
Sauces in Philippine cuisine include:
Bagoong [19]
Banana ketchup
Latik
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 – 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.
Portugal
Sauces in Portuguese cuisine include:
Romania
Sauces in Romanian cuisine include:
Russia
Khrenovina sauce , a spicy horseradish sauce originating from Siberia
Sauces in Russian cuisine include:
Spain
Sauces in Spanish cuisine include:
Canary Islands
Sauces used in the cuisine of the Canary Islands include:
Vasque
Catalonia
Sauces in Catalan cuisine include:
Switzerland
Sauces in Swiss cuisine include:
Thailand
Nam chim chaeo sauce
Sauces in Thai cuisine include:
United Kingdom
Homemade apple sauce being prepared Mint sauce
Sauces in British cuisine include:
United States
Sausage gravy served atop biscuits
Sauces in the cuisine of the United States include:
Puerto Rico
Sauces in Puerto Rican cuisine include:
Uruguay
Prepared sauces
Ketchup
Alfredo sauce
Baconnaise
Cheez Whiz
Daddies
HP sauce
Ketchup
Maggi
Magic Shell
Mustard (condiment)
OK Sauce
Pickapeppa sauce
Salsa Lizano
Salsa (prepared)
Prego
See also
Compound butter
Condiment
Deglazing (cooking)
Dip (food)
List of dips
Fermented bean paste
Fondue
Gastrique – caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[25]
List of condiments
List of dessert sauces
List of fish sauces
List of hot sauces
List of meat-based sauces
Marination
Outline of food preparation
Reduction (cooking)
Relish
Sauce boat
Saucery
Saucier
Soup
Spread (food)
Sweet bean paste
References
Mojo sauce atop Canarian wrinkly potatoes Chimichurri sauceFermented hot sauce
^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering . Retrieved June 15, 2017 .
^ 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 0-688-10229-8
^ Prosper Montagné (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery ISBN 0-517-50333-6 . Retrieved April 16, 2012 .
^ Louisette Bertholle; Julia Child; Simone Beck (2011). Mastering the Art of French Cooking ISBN 978-0-307-95817-4
^ "Béchamel definition" . Merriam-Webster .
^ Victor Ego Ducrot (1998), Los sabores de la Patria , Grupo Editorial Norma. Template:Es icon
^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage . Macmillan Caribbean. p. 150. ISBN 0-333-92068-6
^ D&L Archived August 19, 2014, at the Wayback Machine , La William
^ 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; Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea" . Archived from the original on December 23, 2007. Retrieved January 7, 2008 .
^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey ISBN 9780805212242
^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink 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 ISBN 978-0-313-34808-2 . Retrieved May 21, 2012 .
^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World ISBN 978-0-89732-372-7
^ "Definition of mujdei" (in Romanian). 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 .
^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About" . New York Times. Retrieved May 20, 2009 .
^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City . Beneva Publishing. p. 148. ISBN 9780996626101
^ Burke, Virginia (2005). Eat Caribbean ISBN 0-7432-5948-3 . Retrieved April 18, 2012 .
^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5
Further reading
External links
Wikimedia Commons has media related to
Sauces .
Wikibooks
Cookbook has a recipe/module on
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e
Varieties
Manufacturers
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e
Dishes
Africa
North America
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Asia
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By type
By type
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=List_of_sauces&oldid=852767000 " C a t e g o r i e s : ● L i s t s o f f o o d s b y t y p e ● S a u c e s H i d d e n c a t e g o r i e s : ● C S 1 e r r o r s : m a r k u p ● C S 1 e r r o r s : u n s u p p o r t e d p a r a m e t e r ● W e b a r c h i v e t e m p l a t e w a y b a c k l i n k s ● C S 1 R o m a n i a n - l a n g u a g e s o u r c e s ( ro ) ● A r t i c l e s u s i n g s m a l l m e s s a g e b o x e s ● I n c o m p l e t e l i s t s f r o m A u g u s t 2 0 1 2 ● C o m m o n s c a t e g o r y l i n k i s o n W i k i d a t a
● T h i s p a g e w a s l a s t e d i t e d o n 3 1 J u l y 2 0 1 8 , a t 0 6 : 3 6 ( U T C ) . ● T h i s v e r s i o n o f t h e p a g e h a s b e e n r e v i s e d . B e s i d e s n o r m a l e d i t i n g , t h e r e a s o n f o r r e v i s i o n m a y h a v e b e e n t h a t t h i s v e r s i o n c o n t a i n s f a c t u a l i n a c c u r a c i e s , v a n d a l i s m , o r m a t e r i a l n o t c o m p a t i b l e w i t h t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
