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( d i f f ) ← P r e v i o u s r e v i s i o n | L a t e s t r e v i s i o n ( d i f f ) | N e w e r r e v i s i o n → ( d i f f )
A cook whisking a sauce
Hollandaise sauce , on asparagus
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.
The following is a list of notable culinary and prepared sauces used in cooking and food service .
General
Steak au poivre with a peppercorn sauce
Spaghetti being prepared with tomato sauce
Avgolemono – Egg-lemon sauce or soup
Avocado sauce – Sauce prepared using avocado as a primary ingredient
Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment[1]
Bread sauce – Sauce made with milk and bread crumbs
Cheese sauce – Sauce made with cheese
Cocktail sauce – Condiment served usually with seafoods
Coffee sauce – Culinary sauce that includes coffee
Corn sauce
Coulis – Thin sauce made from vegetables or fruits
Duck sauce – American Chinese condiment with a translucent orange appearance
Egusi sauce
Fry sauce – Condiment for French fries
Mahyawa – Iranian cuisine tangy sauce made out of fermented fish
Mignonette sauce – Condiment served with oysters
Mint sauce – Sauce made of chopped mint
Mushroom ketchup – Style of ketchup
Normande sauce
Pan sauce – Cooking technique to create a saucePages displaying short descriptions of redirect targets
Peppercorn sauce – Culinary cream sauce
Rainbow sauce – Type of culinary sauce
Ravigote sauce – Classic, lightly acidic sauce in French cuisine
Romesco – Catalan sauce of tomatoes, garlic, and nuts
Salad dressing – Food mixture, served chilled or at room temperature
Salsa – Condiment used in Mexican cuisinePages displaying short descriptions of redirect targets (salsa roja)
Satsebeli
Sauce andalouse – Belgian sauce
Sauce aurore – a velouté sauce flavored with tomato[2]
Sauce bercy – French saucePages displaying wikidata descriptions as a fallback
Sauce poulette – prepared using mushrooms and lemon[3]
Sauce vin blanc
Sofrito – Cooked vegetable foundation for cooking
Steak sauce – Brown sauce for seasoning of steaks
Sweet chili sauce – Condiment primarily used as a dip
Tomato sauce – Sauce made primarily from tomatoes
Vinaigrette – Sauce made from oil and vinegar and commonly used as a salad dressing
Wine sauce
Worcestershire sauce – English fermented condiment
By type
Brown sauces
Pork fillet with Bordelaise sauce
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]
Butter sauces
Seared ahi tuna in a beurre blanc sauce
Emulsified sauces
Remoulade seaweed sauce
Fish sauces
Green sauces
Tomato sauces
Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets
Ketchup – Sauce used as a condiment
Hot sauces
Pique sauce
Mustard sauces
Mustard – Condiment made from mustard seeds
Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine
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
Meat-based sauces
Neapolitan ragù sauce atop paccheri
Pink sauces
Sauces made of chopped fresh ingredients
Fresh-ground pesto sauce , prepared with a mortar and pestle
Sweet sauces
Crème anglaise over a slice of 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 peanuts
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
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
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
Southeast Asian sauces
Traditional sambal terasi served on stone mortar with garlic and lime
A bowl of Nước chấm
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
Caucasus
Sauces in Caucasian cuisine (the Caucasus region) include:
Mediterranean
An historic Garum (fermented fish sauce ) factory at Baelo Claudia in the Cádiz , Spain
Garum – Historical fermented fish sauce
Middle East
Commercially prepared red Sahawiq , a Middle Eastern hot 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
South America
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
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:
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
Bolivia
Llajwa
Sauces in Bolivian cuisine include:
Llajwa – Bolivian spicy saucePages displaying wikidata descriptions as a fallback
Brazil
Vinagrete – Typical Brazilian condiment
Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root
Canada
Sauces in Canadian cuisine include:
Chile
Pebre – Chilean condiment
Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots
China
Colombia
Hogao – Colombian style sofrito
Denmark
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
England
France
Beef with espagnole sauce and fries
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]
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] of French 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]
Rouille sauce
Roast beef in Bourguignonne sauce , served with potatoes and red cabbage
Additional sauces of French origin include:
Georgia
Chicken in satsivi sauce
Sauces in Georgian cuisine include:
Germany
Sauces in German cuisine include:
Greece
Tzatziki
Sauces in Greek cuisine include:
India
Sauces are usually called Chatni or Chutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
Indonesia
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
Iran
Sauces in Iranian cuisine include:
Mahyawa – Iranian cuisine tangy sauce made out of fermented fish
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:
Jamaica
Sauces in Jamaican cuisine include:
Jerk sauce – Style of cooking native to JamaicaPages displaying short descriptions of redirect targets
Japan
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
Korea
Traditional Korean soy sauce
Sauces in Korean cuisine include:
Libya
Sauces in Libyan cuisine include:
Filfel chuma – Israeli chilli-garlic pastePages displaying short descriptions of redirect targets [43]
Malaysia
Sauces in Malaysian cuisine include:
Cincalok – Malay salted shrimp condiment
Mexico
Chicken in a red mole sauce
Sauces in Mexican cuisine include:
Netherlands
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
Peru
Huancaina – Peruvian appetizerPages displaying short descriptions of redirect targets
Ocopa
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)
Philippines
Cassava suman with Latik
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.
Poland
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 golabki or meatballs , 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.
Portugal
Sauces in Portuguese cuisine include:
Cebolada – An onion sauce of Portuguese 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.
Puerto Rico
Sauces in Puerto Rican cuisine include:
Chicken with Ajilimójili , rice, and salsa
Mojito Isleño
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
Romania
Sauces in Romanian cuisine include:
Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil[49]
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:
Mojo – Several types of sauces
Catalonia
Romesco ingredients and sauce
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
Sweden
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
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:
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
Vietnam
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[53] [better source needed ]
Prepared sauces
Ketchup
Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets
Baconnaise – Brand of bacon-flavored condiment
Cheez Whiz – Trademarked processed cheese dip
Daddies – Brand of ketchup and brown sauce
HP sauce – British sauce made with tamarind
Ketchup – Sauce used as a condiment
Maggi – International food brand
Magic Shell – Dessert topping
McDonald's sauces
Mustard (condiment) – Condiment made from mustard seeds
OK Sauce – Brand of brown sauce
Pickapeppa Sauce – Jamaican sauce
Salsa Lizano – Costa Rican condimentPages displaying short descriptions of redirect targets
Salsa (prepared) – Condiment used in Mexican cuisinePages displaying short descriptions of redirect targets
Tapatío hot sauce – American hot sauce
Prego – American pasta sauce brand
See also
Chutney – South Asian condiments made of spices, vegetables, and fruit
Compound butter – Butter mixed with other ingredients
Condiment – Substance added to food for flavour
Deglazing (cooking) – Cooking technique to create a sauce
Dipping sauce – Type of sauce
List of dips – Type of saucePages displaying short descriptions of redirect targets
Fermented bean paste – Fermented foods made from ground soybeans
Fondue – Swiss melted cheese dish
Gastrique – Caramelized sugar, deglazed with vinegar
List of condiments
List of dessert sauces
List of fish sauces
List of hot sauces
List of mayonnaises
List of meat-based sauces
List of syrups
Marination – Process of soaking foods in a seasoned, often acidic, liquid before cooking
Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat
Reduction (cooking) – Cooking process
Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
Sauce boat – Low lipped vessel in which sauce is served
Saucery – Medieval office of sauce preparation
Saucier – Type of chef
Soup – Primarily liquid food
Spread (food) – Food that is spread onto bread
Sweet bean paste – Bean paste used in Asian cuisines
References
^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition . HMH Books. p. 154. ISBN 978-0-544-81983-2 . Retrieved December 16, 2020 .
^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering . The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. 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). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery . Crown Publishers. p. 861. ISBN 0-517-50333-6 . Retrieved April 16, 2012 .
^ Beck, Bertholle and Child, pp. 94−95
^ "Béchamel definition" . Merriam-Webster .
^ Victor Ego Ducrot (1998), Los sabores de la Patria , Grupo Editorial Norma. (in Spanish)
^ 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
^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier . Emile Colin (imprimerie de Lagny). pp. 132–135.
^ a b Escoffier, Auguste (1934). Ma cuisine. 2 500 recettes . p. 28.
Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier . p. 48.
Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier . pp. 33–34.
^ Escoffier, Auguste (1907). A guide to Modern Cookery . p. 27.
^ "The 5 French Mother Sauces Explained" . Michelin Guide.
^ Escoffier, A. (1979) [1921]. Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN 0-8317-5478-8 . Retrieved 16 December 2020 .
^ Fuller and Renold, recipe no. 80
^ Hering, p. 46
^ Fuller and Renold, recipe no. 81
^ Fuller and Renold, recipe no. 82
^ Saulnier, p. 6
^ Fuller and Renold, recipe no. 54
^ Hering, p. 37
^ a b Saulnier, p. 17
^ Saulnier, p. 18
^ Fuller and Renold, recipe no. 16
^ a b c Saulnier, p. 18
^ Fuller and Renold, recipe no. 29
^ Saulnier, p. 20
^ Fuller and Renold, recipe no. 34
^ a b Saulnier, p. 21
^ Saulnier, p. 22
^ Beck, Bertholle and Child, p. 184
^ Saulnier, p. 23
^ a b Saulnier, p. 23
^ Hering, p. 54
^ a b c d Saulnier, p. 24
^ Beck, Bertholle and Child, p. 51
^ 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 . 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 May 21, 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 .
^ "À la Polonaise" . CooksInfo . Retrieved February 28, 2021 .
^ "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 .
^ "10 Popular Vietnamese Dipping Sauces" . Vietnamese Home Cooking Recipes . Retrieved 2020-12-21 .
Book sources
Further reading
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 .
External links
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