Examine individual changes

'{{short description|Wikipedia list article}} {{expand list|date=August 2012}} [[File:Whisking sauce-01.jpg|thumb|270px|A chef [[whisk]]ing a sauce]] [[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]], on [[asparagus]]]] [[File:Rujak manis sauce.jpg|thumb|270px|Sweet [[Rojak|rujak]] sauce. Made of palm sugar, tamarind, peanuts, and chilli.]] The following is a list of notable [[Culinary art|culinary]] and prepared [[sauce]]s used in [[cooking]] and [[food service]]. <!-- please keep the list items in alphabetical order--> ==General== [[File:Steak au poivre.jpg|thumb|[[Steak au poivre]] with a [[peppercorn sauce]]]] [[File:Spaghetti-prepared.jpg|thumb|right|[[Spaghetti]] with [[tomato sauce]] and [[cheese]]]] {{div col}} * {{annotated link|Anchovy essence}} * {{annotated link|Avgolemono}} * {{annotated link|Avocado sauce}} * {{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> * {{annotated link|Bread sauce}} * {{annotated link|Capital sauce}}{{cn|date=December 2020}} * {{annotated link|Cocktail sauce}} * {{annotated link|Coffee sauce}} * {{annotated link|Corn sauce}} * {{annotated link|Coulis}} * {{annotated link|Duck sauce}} * {{annotated link|Egusi sauce}} * {{annotated link|Fry sauce}} * {{annotated link|Halvaytar}}{{cn|date=December 2020}} * {{annotated link|Mahyawa}} * {{annotated link|Mignonette sauce}} * {{annotated link|Mint sauce}} * {{annotated link|Mushroom ketchup}} * {{annotated link|Normande sauce}} * {{annotated link|Pan sauce}} * {{annotated link|Peppercorn sauce}} * {{annotated link|Rainbow sauce}} * {{annotated link|Sauce ravigote|Ravigote sauce}} * {{annotated link|Romesco}} * {{annotated link|Salad#Dressings|Salad dressing}} * {{annotated link|Salsa (sauce)|Salsa}} (salsa roja) * {{annotated link|Satsebeli}} * {{annotated link|Sauce andalouse}} * {{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> * {{annotated link|Sauce bercy}} * {{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> * {{annotated link|Sauce vin blanc}} * {{annotated link|Sofrito}} * {{annotated link|Sour cream sauce}} * {{annotated link|Steak sauce}} * {{annotated link|Sweet chili sauce}} * {{annotated link|Tomato sauce}} * {{annotated link|Vinaigrette}} * Whipped Cream * {{annotated link|Wine sauce}} * {{annotated link|Worcestershire sauce}} {{div col end}} ==By type== ===Brown sauces=== <!-- please keep the list items in alphabetical order--> [[File:Filet de Porc à la Bordelaise.JPG|thumb|right|Pork fillet with [[Bordelaise sauce]]]] {{annotated link|Brown sauce (meat stock based)|Brown sauces}} include: * {{annotated link|Bordelaise sauce}} * {{annotated link|Chateaubriand sauce}} * {{annotated link|Charcutiere sauce}} * {{annotated link|Chaudfroid sauce}}<ref>{{cite book | last=Whitehead | first=J. | title=The Steward's Handbook and Guide to Party Catering | publisher=J. Anderson & Company, printers | series=The Steward's Handbook and Guide to Party Catering | year=1889 | url=https://books.google.com/books?id=cJBCAQAAIAAJ&pg=PA273 | access-date=June 15, 2017 | page=273}}</ref> * {{annotated link|Demi-glace|Demi glace}} * {{annotated link|Gravy}} * {{annotated link|Mushroom gravy}} * {{annotated link|Romesco sauce}} * {{annotated link|Sauce Africaine}} * {{annotated link|Sauce au Poivre}} * {{annotated link|Sauce Robert}}<ref>Escoffier, Auguste (1969). ''The Escoffier Cookbook''. Crown Publishers, Inc.</ref> ===Butter sauces=== <!-- please keep the list items in alphabetical order--> [[File:Bali Hai seared ahi.jpg|right|thumb|Seared [[Yellowfin tuna|ahi tuna]] in a [[beurre blanc]] sauce]] * {{annotated link|Beurre blanc}} * {{annotated link|Beurre manie}} * {{annotated link|Beurre monté}} * [[Beurre noisette]] * {{annotated link|Café de Paris sauce|Café de Paris}} * {{annotated link|Meuniere sauce}} ===Emulsified sauces=== <!-- please keep the list items in alphabetical order--> [[File:Remoulade frisch.jpg|thumb|[[Remoulade]] seaweed sauce]] * {{annotated link|Aioli}} * {{annotated link|Béarnaise sauce}} * {{annotated link|Garlic sauce}} * {{annotated link|Hollandaise sauce}}<ref>{{cite book |last=Corriher |first=Shirley |author-link=Shirley Corriher |title=Cookwise, the Hows and Whys of Successful Cooking |edition=1st |year=1997 |publisher=William Morrow & Company, Inc. |location=New York |isbn=0-688-10229-8 |chapter=Ch. 4: sauce sense |ref=cookw |url=https://archive.org/details/cookwisehowswhys00corr }}</ref> * {{annotated link|Mayonnaise}} * {{annotated link|Remoulade}}<ref>{{cite book | title = Larousse gastronomique: the encyclopedia of food, wine & cookery | author = Prosper Montagné |editor=Charlotte Snyder Turgeon |editor2=Nina Froud |publisher = Crown Publishers |url =https://books.google.com/books?id=THoOAQAAIAAJ&q=Remoulade | year = 1961 | page = 861 | isbn = 0-517-50333-6 | access-date = April 16, 2012 }}</ref> * {{annotated link|Salad cream}} * {{annotated link|Tartar sauce}}(w/ chilli)<ref>{{cite book | title=Mastering the Art of French Cooking | year=2011| publisher= Alfred A. Knopf | volume = 1 | location= New York| isbn=978-0-307-95817-4 | url=https://books.google.com/books?id=CFdcCy_AYAkC&q=sauce+tartare&pg=PT204 |author1=Louisette Bertholle |author2=Julia Child |author3=Simone Beck }}</ref><br /> ===Fish sauces=== * {{annotated link|Bagna càuda}} * {{annotated link|Garum}} ===Green sauces=== * See {{annotated link|Green sauce}} ===Tomato sauces=== * {{annotated link|Tomato sauces}} * {{annotated link|Ketchup}} ===Hot sauces=== * Pepper sauces *[[File:Pique sauce.jpg|thumb|upright|Pique sauce]]Mustard sauces **{{annotated link|Mustard (condiment)|Mustard}} * Chile pepper-tinged sauces <!-- please keep the list items in alphabetical order--> {{See also|List of hot sauces}} [[File:Phrik nam pla (cropped).jpg|thumb|''Phrik nam pla'' is a common hot sauce in [[Thai cuisine]]]] * {{annotated link|Hot sauce}}s include: **{{annotated link|Buffalo Sauce}} ** {{annotated link|Chili sauce}} ** {{annotated link|Datil pepper}} sauce ** {{annotated link|Enchilada}} sauce **{{annotated link|Pique sauce|Pique Sauce}} **{{annotated link|Sriracha sauce}} **{{annotated link|Tabasco sauce}} ===Meat-based sauces=== [[File:Ragù napoletano.jpg|thumb|upright|[[Neapolitan ragù]] sauce atop pasta]]{{Main|List of meat-based sauces}} * {{annotated link|Amatriciana sauce}} * {{annotated link|Bari#Cuisine and gastronomy|Barese ragù}} * {{annotated link|Bolognese sauce|Bolognese}} * {{annotated link|Carbonara}} * {{annotated link|Cincinnati chili}} * {{annotated link|Neapolitan ragù}} * {{annotated link|Picadillo}} * {{annotated link|Ragù}} ===Pink sauces=== * See [[Pink sauce (disambiguation)|Pink sauce]] ===Sauces made of chopped fresh ingredients=== <!-- please keep the list items in alphabetical order--> [[File:BasilkumPesto.jpg|thumb|Fresh-ground [[pesto sauce]], prepared with a [[mortar and pestle]]]] * {{annotated link|Chimichurri}} * {{annotated link|Gremolata}} * {{annotated link|Mujdei}} * {{annotated link|Onion sauce}} * {{annotated link|Persillade}} * {{annotated link|Pesto}} * {{annotated link|Pico de gallo}} * Latin American [[Salsa (sauce)|Salsa cruda]] of various kinds * {{annotated link|Salsa verde}} * {{annotated link|Sauce gribiche}} * {{annotated link|Sauce vierge}} * {{annotated link|Tkemali}} ===Sweet sauces=== <!-- please keep the list items in alphabetical order--> [[File:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''[[Crème anglaise]]'' over a slice of ''[[pain d'épices]]'']] [[File:Foodjf9863.JPG|thumb|Pork with [[peach sauce]]]] * {{annotated link|Apple sauce}} * {{annotated link|Blueberry sauce}} * {{annotated link|Butterscotch|Butterscotch sauce}} * {{annotated link|Caramel}} * {{annotated link|Chocolate gravy}} * {{annotated link|Chocolate syrup}} * {{annotated link|Cranberry sauce}} * {{annotated link|Crème anglaise}} * {{annotated link|Custard}} * {{annotated link|Chocolate syrup|Fudge sauce}} * {{annotated link|Hard sauce}}{{spaced ndash}} not liquid, but called a sauce nonetheless * {{annotated link|Sweet Chilli sauce}} * {{annotated link|Mango sauce}} * {{annotated link|Peach sauce}} * {{annotated link|Plum sauce}} * {{annotated link|Strawberry sauce}} * {{annotated link|Syrup}} * {{annotated link|Tkemali}} * {{annotated link|Zabaione}} ===White sauces=== <!-- please keep the list items in alphabetical order--> [[File:Sauce Mornay.jpg|thumb|right|[[Mornay sauce]] poured over an [[orecchiette]] pasta dish]] * {{annotated link|Alfredo sauce}} * {{annotated link|Béchamel sauce}}<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/bechamel|title=Béchamel definition|work=Merriam-Webster}}</ref> * {{annotated link|Caruso sauce}} * {{annotated link|Mushroom sauce}} * {{annotated link|Mornay sauce}} * {{annotated link|Allemande sauce|Sauce Allemande}} * {{annotated link|Sauce Américaine}} * {{annotated link|Suprême sauce}} * {{annotated link|Velouté sauce}} * {{annotated link|Yogurt|Yogurt sauce}} ==By region== ===Africa=== [[File:Mafe SN.JPG|thumb|150px|[[Maafe]] sauce is based upon [[peanut]]s]] Sauces in [[African cuisine]] include: * {{annotated link|Chermoula}} * {{annotated link|Harissa}} * {{annotated link|Maafe}} * {{annotated link|Moambe}} * {{annotated link|Shito}} ===Asia=== ====East Asian sauces==== <!-- please keep the list items in alphabetical order--> [[File:Korean sauce-Choganjang-01.jpg|thumb|upright|Choganjang, a [[Korea]]n sauce prepared with the base ingredients of [[ganjang]] (a Korean soy sauce made with fermented [[soybean]]s) and [[vinegar]]]] : Prepared sauces * {{annotated link|Doubanjiang}} * {{annotated link|Hoisin sauce}} * {{annotated link|Mala sauce}} * {{annotated link|Mirin}} * {{annotated link|Oyster sauce}} * {{annotated link|Plum sauce}} (Chinese; see umeboshi paste below for Japanese pickled plum sauce) * {{annotated link|Ponzu}} * {{annotated link|Soy sauce}} ** {{annotated link|Sweet soy sauce}} * {{annotated link|Sriracha sauce}} * {{annotated link|Ssamjang}} * {{annotated link|Sweet bean sauce}} * {{annotated link|Tentsuyu}} * {{annotated link|Umeboshi paste}}, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot * {{annotated link|XO sauce}} : Cooked sauces * {{annotated link|Lobster sauce}} * {{annotated link|Shacha sauce}} * {{annotated link|Siu haau sauce}} * {{annotated link|Sweet and sour sauce}} * {{annotated link|Sweet bean sauce|aka=Tianmianjiang}} * {{annotated link|Teriyaki}} – a way of cooking in Japan, a branch of sauces in North America ====Southeast Asian sauces==== <!-- please keep the list items in alphabetical order--> [[File:Sambal cobek.JPG|thumb|Traditional [[sambal]] [[terasi]] served on stone mortar with garlic and lime]] [[File:Banh_te_My_Duc_2.png|thumb|A bowl of [[Nước chấm]]]] * {{annotated link|Budu (sauce)|Budu}} * {{annotated link|Fish sauce}} * {{annotated link|Nam chim}} * {{annotated link|Nam phrik}} * {{annotated link|Nước chấm}} * {{annotated link|Padaek}} * {{annotated link|Pecel}} * {{annotated link|Pla ra}} * {{annotated link|Sambal}} * {{annotated link|Peanut sauce|aka=Satay sauce}} * {{annotated link|Chili sauce#Sambal sauce|Saus cabai}} * {{annotated link|Sriracha sauce}} * {{annotated link|Sweet soy sauce}} * {{annotated link|Tương}} ===Caucasus=== Sauces in [[Caucasian cuisine]] (the [[Caucasus]] region) include: * {{annotated link|Ajika}} * {{annotated link|Tkemali}} * {{annotated link|Satsivi}} ===Mediterranean=== [[File:Factoría de salazones 001.jpg|thumb|An historic [[Garum]] (fermented [[fish sauce]]) factory at [[Baelo Claudia]] in the [[Province of Cádiz|Cádiz]], [[Spain]]]] * {{annotated link|Garum}} ===Middle East=== [[File:skhug.jpg|thumb|150px|right|Commercially prepared red [[Zhug|Sahawiq]], a [[Middle Eastern cuisine|Middle Eastern]] hot sauce]] Sauces in [[Middle Eastern cuisine]] include: * {{annotated link|Muhammara}} * {{annotated link|Zhug|Sahawiq}} * {{annotated link|Toum}} ===South America=== Sauces in [[South American cuisine#South America|South American cuisine]] include: * {{annotated link|Ají (sauce)}} * {{annotated link|Caruso sauce}} * {{annotated link|Chancaca}} * {{annotated link|Chimichurri}} * {{annotated link|Hogao}} * {{annotated link|Tucupi}} ==By country== ===Argentina=== [[File:Salsa golf.jpg|thumb|upright=0.8|[[Salsa golf]] served at a "taste-off" in [[Buenos Aires]]]] Sauces in [[Argentine cuisine]] include: * {{annotated link|Caruso sauce}} * {{annotated link|Chimichurri}} * {{annotated link|Salsa golf}}<ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref> * {{annotated link|Salsa criolla}} * Picantina * {{annotated link|:es:Tuco|Tuco}} ===Barbados=== Sauces in the cuisine of [[Barbados]] include: * {{annotated link|Bajan pepper sauce}}<ref>{{cite book |last1=Carrington |first1=Sean |last2=Fraser |first2=Henry C. |title=A~Z of Barbados Heritage | date= 2003 |publisher=Macmillan Caribbean |isbn=0-333-92068-6 |pages=150 |chapter=Pepper sauce }}</ref> ===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<ref>[http://www.saucesdl.fr/sauce/brasil/ D&L] {{webarchive|url=https://web.archive.org/web/20140819102849/http://www.saucesdl.fr/sauce/brasil/ |date=August 19, 2014 }}, [http://www.lawilliam.be/fr/products/brasil La William]</ref> * Sauce "[[Pickled cucumber|Pickles]]"– a yellow vinegar based sauce with [[turmeric]], mustard and crunchy vegetable chunks, similar to [[Piccalilli]]. * {{annotated link|Zigeuner sauce}} – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from [[Germany]] ===Bolivia=== [[File:Salsa de rocotó-2009.jpg|thumb|[[Llajwa]]]] Sauces in [[Bolivian cuisine]] include: * {{annotated link|Llajwa}} ===Brazil=== * {{annotated link|Vinagrete}} * {{annotated link|Tucupi}} ===Canada=== Sauces in [[Canadian cuisine]] include: * {{annotated link|King of Donair|Donair sauce}} * {{annotated link|Honey garlic sauce}} ===Chile=== * {{annotated link|Pebre}} * [[Salsa Americana]] – Chilean relish made of Pickles, Picked Onions and Pickled Carrots * Chancho en piedra ===China=== {{main|List of Chinese sauces}} ===Colombia=== *{{annotated link|Hogao}} ===England=== * [[Halford Leicestershire Table Sauce]] ===France=== <!-- please keep the list items in alphabetical order--> [[File:Sauce Spagnole-09.JPG|thumb|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'''''.<ref name="Le guide culinaire 1903"> <!-- Original French title-case not subject to English title-case rules --> {{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |publisher=Emile Colin (imprimerie de Lagny) |pages=132–135 |url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}} </ref> They are: * {{annotated link|Espagnole sauce|Sauce Espagnole}} – a fortified brown veal [[Stock (food)|stock]] sauce. * {{annotated link|Velouté sauce|Sauce Velouté}} – white stock-based sauce, thickened with a roux or a liaison. * {{annotated link|Béchamel sauce|Sauce Béchamel}} – milk-based sauce, thickened with a white roux. * {{annotated link|Tomato sauce|Sauce Tomate}} – 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.<ref name="Escoffier Mayo"> {{cite book |last1=Escoffier |first1=Auguste |title=Ma cuisine. 2 500 recettes |date=1934 |page=28 |url=https://gallica.bnf.fr/ark:/12148/bpt6k1265511c/f35.image.r=mayonnaise }} {{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1912 |page=48 |url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f76.image.r=%22sauce%20Mere%22# }} {{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1912 |pages=33–34 |url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f61.image.r=hollandaise }} </ref> * {{annotated link|Mayonnaise|Sauce Mayonnaise}} – 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<ref> {{cite book |last1=Escoffier |first1=Auguste |title=A guide to Modern Cookery |date=1907 |page=27 |url=https://archive.org/details/cu31924000610117/page/n27/mode/1up}} </ref> that have also come to be known as the Five [[Mother Sauces]]<ref> {{cite web |title=The 5 French Mother Sauces Explained |url=https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/dining-in/the-5-mother-sauces-of-french-cuisine |publisher=Michelin Guide}}</ref> of [[French 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'''''<!-- Original, French title-case as published --> 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.<ref name="Escoffier Mayo" /> The 1979 English translation by Cracknell and Kaufmann of the 4th edition of ''Le guide culinaire'' also maintains similar wording.<ref> {{cite book |last1=Escoffier |first1=A. |title=Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English |year=1979 |orig-year=1921 |publisher=Mayflower Books |location=New York |isbn=0831754788 |page=64 |edition=1st American |url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}} </ref> Additional sauces of French origin include: [[File:Rouillesauce1.jpg|thumb|right|[[Rouille|Rouille sauce]]]] [[File:Roti de boeuf à la bourguignonne.jpg|thumb|[[Roast beef]] in [[Sauce Bourguignonne|Bourguignonne sauce]], served with potatoes and red cabbage]] * {{annotated link|Au Jus}} * {{annotated link|Beurre Blanc}} * {{annotated link|Beurre Maître d'Hôtel}} * {{annotated link|Beurre Monté}} * {{annotated link|Beurre Noir}} * {{annotated link|Beurre Noisette}} * {{annotated link|Beurre à la Bourguignonne}} * {{annotated link|Remoulade}} * {{annotated link|Rouille}} * {{annotated link|Allemande sauce|Sauce Allemande}} * {{annotated link|Sauce Américaine|Sauce Américaine}} * {{annotated link|Sauce Bercy}} * {{annotated link|Sauce Bourguignonne}} * {{annotated link|Sauce Béarnaise}} * {{annotated link|Breton sauce|Sauce Bretonne}} * {{annotated link|Café de Paris sauce|Sauce Café de Paris}} * {{annotated link|Sauce Charcutière}} * {{annotated link|Chasseur (sauce)|Sauce Chasseur}} * {{annotated link|Sauce Gribiche}} * {{annotated link|Hollandaise sauce|Sauce Hollandaise}} * {{annotated link|Sauce Lyonnaise}} * {{annotated link|Mayonnaise|Sauce Mayonnaise}} * {{annotated link|Sauce Nantua}} * {{annotated link|Sauce Poivrade}} * {{annotated link|Sauce Ravigote}} * {{annotated link|Sauce Robert}} * {{annotated link|Rouennaise sauce|Sauce Rouennaise}} * {{annotated link|Soubise sauce|Sauce Soubise}} * {{annotated link|Sauce Tartare}} * {{annotated link|Venetian sauce|Sauce Vénitienne}} ===Georgia=== [[File:Satsivi (2).jpg|thumb|Chicken in satsivi sauce]] Sauces in [[Georgian cuisine]] include: * {{annotated link|Ajika}} * {{annotated link|Tkemali}} * {{annotated link|Satsebeli}} ===Germany=== Sauces in [[German cuisine]] include: * {{annotated link|Duckefett}} * {{annotated link|Green sauce#German Grüne Soße|Frankfurt green sauce}} ===Greece=== [[File:Tzatziki meze or appetizer, also used as a sauce.jpg|thumb|[[Tzatziki]]]] Sauces in [[Greek cuisine]] include: * {{annotated link|Skordalia}} * {{annotated link|Tzatziki}} * {{annotated link|Avgolemono}} * {{annotated link|Melitzanosalata}} * {{annotated link|Taramasalata}} ===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. * [[Coconut chutney]] (South India) * [[Garlic chutney]] (South India) * [[Coriander]] (North India) * [[Mint chutney]] (North India) * [[Tomato chutney]] * [[Tamarind|Imli]] (North India) * [[Green chillies]] * [[Plum|Aloobukhara]] (North India) * [[Date (fruit)|Khajoor]] (North India) ===Indonesia=== Sauces in [[Indonesian cuisine]] include: * {{annotated link|Dabu-dabu}} * {{annotated link|Colo-colo (condiment)|Colo-colo}} * {{annotated link|Peanut sauce}} * {{annotated link|Pecel}} * {{annotated link|Sambal}} * {{annotated link|Sweet soy sauce}} ===Iran=== Sauces in [[Iranian cuisine]] include: * {{annotated link|Mahyawa}} ===Italy=== [[File:Pizza marinara.jpg|thumb|[[Pizza]] marinara{{spaced ndash}} a simple pizza prepared with [[marinara sauce]]]] [[File:El Altissimo - the sauces.jpg|thumb|Sauces at a family run parilla (grill) in [[Palermo]], [[Sicily]], [[Italy]]]] Sauces in [[Italian cuisine]] include: * {{annotated link|Agliata}} – a garlic sauce in Italian cuisine * {{annotated link|Agrodolce}} *{{annotated link|Fettuccine Alfredo|Alfredo}} * {{annotated link|Arrabbiata sauce}} * {{annotated link|Bagna càuda}} * {{annotated link|Bolognese sauce}} * {{annotated link|Checca sauce}} * {{annotated link|Fra diavolo sauce}} * {{annotated link|Genovese sauce}} * {{annotated link|Marinara sauce}}<ref>[[Elizabeth David]], ''Italian Food'' (1954, 1999), p 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> * {{annotated link|Neapolitan sauce}} * Parma Rosa - A blend of marinara and alfredo. * {{annotated link|Pearà}} * {{annotated link|Pesto}} * {{annotated link|Ragù}}<ref>Accademia Italiana della Cuisine, ''La Cucina - The Regional Cooking of Italy'' (English translation), 2009, Rizzoli, {{ISBN|978-0-8478-3147-0}}</ref> * {{annotated link|Neapolitan ragù}} * {{annotated link|Ragù alla salsiccia}} * {{annotated link|Savore Sanguino}} * {{annotated link|Sugo all'amatriciana}} * {{annotated link|Spaghetti alla puttanesca|Sugo alla puttanesca}} * {{annotated link|Vincotto}} * {{annotated link|Vodka sauce}} ===Japan=== Sauces in [[Japanese cuisine]] include: * {{annotated link|Shottsuru}} * {{annotated link|Tare sauce}} * {{annotated link|Ponzu}} * {{annotated link|Umeboshi paste}}, or Japanese pickled plum sauce * {{annotated link|Tonkatsu sauce}} ===Korea=== [[File:Traditional Korean soy sauce.jpg|thumb|Traditional [[Soy sauce#Korean|Korean soy sauce]]]] Sauces in [[Korean cuisine]] include: * {{annotated link|Soy sauce#Korean|Korean soy sauce}}<ref>{{cite web | author1 = Jung, Soon Teck | author2 = Kang, Seong-Gook | name-list-style = amp | title = The Past and Present of Traditional Fermented Foods in Korea | url = http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | year = 2002 | access-date = January 7, 2008 | url-status = dead | archive-url = https://web.archive.org/web/20071223042530/http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | archive-date = December 23, 2007 }}</ref> ===Libya=== Sauces in [[Libyan cuisine]] include: * {{annotated link|Filfel chuma}}<ref>Gur, Jana; (et al.) (2007). [https://books.google.com/books?id=zkbGpxM6QYgC&printsec=frontcover&dq=The+book+of+New+Israeli+food+:+a+culinary+journey&source=bl&ots=6D19hZKJ5r&sig=NvLKzheSK-3i61zt9Fx9hx_V4m8&hl=en&src=bmrr&sa=X&ei=dthHUL32BMjRiAKA7oC4BQ&ved=0CDAQ6AEwAA#v=onepage&q=The%20book%20of%20New%20Israeli%20food%20%3A%20a%20culinary%20journey&f=false ''The Book of New Israeli Food: A Culinary Journey'']. Schocken Books. pg. 295. {{ISBN|9780805212242}}</ref> ===Malaysia=== Sauces in [[Malaysian cuisine]] include: * {{annotated link|Cincalok}} ===Mexico=== [[File:ChickRedMole.JPG|thumb|[[Chicken]] in a red [[Mole sauce|mole]] sauce]] Sauces in [[Mexican cuisine]] include: * {{annotated link|Guacamole}}<ref>{{cite book|last=Smith|first=Andrew F. |title=The Oxford companion to American food and drink|url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171|access-date=March 14, 2012|date=May 1, 2007|publisher=Oxford University Press|isbn=978-0-19-530796-2|page=29}}</ref> * {{annotated link|Mole sauce|Mole}}<ref>{{cite news |title= Holy Mole |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2008/mar/19/holymole |newspaper=The Guardian |location=London |date=March 19, 2008 |access-date=August 20, 2010 | first=Phil | last=Hall}}</ref> * {{annotated link|Pico de gallo}} *Salsa Macha *Salsa Verde *Salsa Roja *Salsa Borracha ===Netherlands=== Sauces in [[Dutch cuisine]] include: * {{annotated link|Fritessaus}}<ref>{{cite book | title = Culture and Customs of the Netherlands | author = John B. Roney |publisher = ABC-CLIO, LLC |url =https://books.google.com/books?id=4CkbUdbAF7EC&q=Fritessaus&pg=PA133 | year = 2009 | page = 133 | isbn = 978-0-313-34808-2 | access-date = May 21, 2012 }}</ref> * {{annotated link|Joppiesaus}} ===Peru=== *{{annotated link|Papa a la Huancaína|Huancaina}} *[[Ocopa]] Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise) ===Philippines=== [[File:Suman with latik.jpg|right|thumb|[[Cassava]] ''[[suman (food)|suman]]'' with [[Latik]]]] Sauces in [[Philippine cuisine]] include: * {{annotated link|Bagoong}}<ref>{{cite book|author=Eve Zibart|title =The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World|publisher =Menasha Ridge Press|year =2001|page=270|isbn =978-0-89732-372-7|url=https://books.google.com/books?id=y6vTun3i4NQC&q=Bagoong}}</ref> * {{annotated link|Banana ketchup}} * {{annotated link|Latik}} *{{annotated link|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]]. *{{annotated link|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. ===Poland=== Sauces in [[Polish cuisine]] include: * {{annotated link|Polonaise (sauce)|Polonaise}} – a garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. * {{annotated link|Velouté sauce|Velouté à la polonaise}} – a velouté sauce mixed with horseradish, lemon juice and sour cream.<ref>{{cite web | title=À la Polonaise | website=CooksInfo | url=https://www.cooksinfo.com/a-la-polonaise | access-date=February 28, 2021}}</ref> * {{annotated link|Mizeria}} – a [[kefir]] or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs. ===Portugal=== Sauces in [[Portuguese cuisine]] include: * {{annotated link|Cebolada}} – an [[onion sauce]] of [[Portuguese cuisine|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. * {{annotated link|Francesinha#Sauce|Francesinha sauce}} . ===Puerto Rico=== Sauces in [[Puerto Rican cuisine]] include: [[File:Ajilimojili Chicken (9373907910).jpg|thumb|Chicken with [[Ajilimójili]], rice, and salsa]] [[File:Mojito Isleño.jpg|thumb|[[Mojito isleño|Mojito Isleño]]]] * {{annotated link|Adobo|Adobo Mojado}} * {{annotated link|Ajilimójili}} * {{annotated link|Mojito_isleño|Mojito Isleño}} * {{annotated link|Mojo_(sauce)|Mojo Criollo}} * {{annotated link|Pique sauce|Pique}} * {{annotated link|Pique_verde_boricua|Pique Verde}} * {{annotated link|Recaíto}} * {{annotated link|Sofrito}} ===Romania=== Sauces in [[Romanian cuisine]] include: * {{annotated link|Mujdei}}<ref>{{cite web|url=http://www.dexonline.news20.ro/cuvant/mujdei.html|title=Definition of mujdei|publisher=DEX online|language=ro}}</ref> ===Russia=== [[File:Khrenovina-sauce.jpg|thumb|[[Khrenovina sauce]], a spicy [[horseradish]] sauce originating from [[Siberia]]]] Sauces in [[Russian cuisine]] include: * {{annotated link|Khrenovina sauce}} ===Spain=== Sauces in [[Spanish cuisine]] include: * {{annotated link|Alioli}} ====Canary Islands==== Sauces used in the cuisine of the [[Canary Islands]] include: * {{annotated link|Mojo (sauce)|Mojo}} ====Vasque==== * {{annotated link|Vizcaína}} ====Catalonia==== [[File:Romesco i ingredients.jpg|thumb|[[Romesco]] ingredients and sauce]] Sauces in [[Catalan cuisine]] include: * {{annotated link|Salvitxada}} * {{annotated link|Xató}} * {{annotated link|Romesco}} ===Sweden=== Sauces in [[Swedish cuisine]] include: * {{annotated link|Brown sauce (meat stock based)|Brunsås}} * Hovmästarsås - made with mustard and dill * Lingonberry sauce * Skagen sauce - made with shrimp, mayonnaise and other ingredients ===Switzerland=== Sauces in [[Swiss cuisine]] include: * {{annotated link|Café de Paris sauce}}<ref>{{cite news | url=https://www.independent.co.uk/opinion/commentators/john-lichfield-our-man-in-paris-455515.html | title=John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue | newspaper=The Independent | date=July 2, 2007 | access-date=September 5, 2012}}</ref> – a butter-based sauce served with grilled beef ===Thailand=== [[File:Nam chim chaeo 2.jpg|thumb|[[Nam chim]] chaeo sauce]] Sauces in [[Thai cuisine]] include: * {{annotated link|Nam chim}} * {{annotated link|Nam phrik}} * {{annotated link|Sriracha sauce}}<ref>{{cite news|url=https://www.nytimes.com/2009/05/20/dining/20united.html|title=A Chili Sauce to Crow About|last=Edge|first=John|date=May 19, 2009|newspaper=New York Times|access-date=May 20, 2009}}</ref> * {{annotated link|Sweet chili sauce}} * {{annotated link|Nam chim seafood}} * {{annotated link|Prik nam pra}} * {{annotated link|Nam chim gai}} ===United Kingdom=== [[File:Homemade-applesauce-in-progress.png|thumb|Homemade [[apple sauce]] being prepared]] [[File:Mint Sauce.jpg|thumbnail|[[Mint sauce]]]] Sauces in [[British cuisine]] include: * {{annotated link|Albert sauce}} * {{annotated link|Apple sauce}} * {{annotated link|Bread sauce}} * {{annotated link|Brown sauce}} * {{annotated link|Cheddar sauce}} * {{annotated link|Cumberland sauce}} (Oxford sauce) * {{annotated link|Gravy}} * {{annotated link|Horseradish sauce}} * {{annotated link|Marie Rose sauce}} * {{annotated link|Mint sauce}} * {{annotated link|Mushroom sauce}} * {{annotated link|Onion gravy}} * {{annotated link|Parsley sauce}} * {{annotated link|Redcurrant sauce}} * {{annotated link|Shrewsbury sauce}} * {{annotated link|Tewkesbury mustard}} * {{annotated link|Whisky sauce}} * {{annotated link|White sauce}} * {{annotated link|Worcestershire sauce}} * {{annotated link|Wow-Wow sauce|aka=Bow Wow Sauce}} ===United States=== [[File:American biscuits and gravy.jpg|thumb|Sausage gravy served atop [[Biscuits and gravy|biscuits]]]] Sauces in the [[cuisine of the United States]] include: * {{annotated link|Cincinnati chili|Cincinnati Chili}} * {{annotated link|Comeback sauce}} * {{annotated link|Coney Island hot dog|Coney sauce}}<ref>{{Cite book|title=Seven Neighborhoods in Detroit: Recipes from the City|last=Cameron|first=J.N.|publisher=Beneva Publishing|year=2015|isbn=9780996626101|pages=148}}</ref> * {{annotated link|Henry Bain sauce}} * {{annotated link|Mumbo sauce}} * {{annotated link|Old Sour}} * {{annotated link|Red-eye gravy}} * {{annotated link|Sausage gravy}} * {{annotated link|Barbecue sauce|Barbecue Sauce}} * {{annotated link|Gravy|Brown Gravy}} * {{annotated link|Remoulade}} ===Vietnam=== Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:<ref>{{Cite web|title=10 Popular Vietnamese Dipping Sauces|url=https://www.vickypham.com/blog/10-popular-vietnamese-dipping-sauces|access-date=2020-12-21|website=Vietnamese Home Cooking Recipes|language=en-US}}</ref>{{Better source needed|date=December 2020}} * {{annotated link|Mam tom|Mắm tôm}} - Fermented shrimp sauce * {{annotated link|Mắm Kho Quẹt}} - Caramalised, vegetable dip * {{annotated link|Mắm Nêm}} - Anchovy sauce * {{annotated link|Muối ớt xanh sữa đặc chấm hải sản}} - Green chili with seafood sauce * {{annotated link|Nước chấm}} ** {{annotated link|Nước mắm chấm}} - Salty fish sauce ** {{annotated link|Nước mắm đường}} - Sweet fish sauce ** {{annotated link|Nứơc mắm gừng}} - Ginger fish sauce * {{annotated link|Tương Chấm Gỏi Cuốn}} - Peanut sauce ==Prepared sauces== [[File:2015-04-25 Erdbeerketchup anagoria.JPG|thumb|[[Ketchup]]]] {{div col}} * {{annotated link|A.1. Sauce}} * {{annotated link|Alfredo sauce#Alfredo sauce|Alfredo sauce}} * {{annotated link|Baconnaise}} * {{annotated link|Cheez Whiz}} * {{annotated link|Daddies}} * {{annotated link|HP Sauce|HP sauce}} * {{annotated link|Ketchup}} * {{annotated link|Maggi}} * {{annotated link|Magic Shell}} * {{annotated link|Mustard (condiment)}} * {{annotated link|OK Sauce}} * {{annotated link|Pickapeppa Sauce}} * {{annotated link|Salsa Lizano}} * {{annotated link|Salsa (sauce)#Prepared salsa|Salsa (prepared)}} * {{annotated link|Prego}} {{div col end}} ==See also== {{Portal|Food|Lists}} {{div col}} * {{annotated link|Chutney}} * {{annotated link|Compound butter}} * {{annotated link|Condiment}} * {{annotated link|Deglazing (cooking)}} * {{annotated link|Dipping sauce}} * {{annotated link|Dip (food)#List of common dips|List of dips}} * {{annotated link|Fermented bean paste}} * {{annotated link|Fondue}} * {{annotated link|Gastrique}} * {{annotated link|List of condiments}} * {{annotated link|List of dessert sauces}} * {{annotated link|List of fish sauces}} * {{annotated link|List of hot sauces}} * {{annotated link|List of meat-based sauces}} * [[List of syrups]] * {{annotated link|Marination}} * {{annotated link|Outline of food preparation}} * {{annotated link|Reduction (cooking)}} * {{annotated link|Relish}} * {{annotated link|Sauce boat}} * {{annotated link|Saucery}} * {{annotated link|Saucier}} * {{annotated link|Soup}} * {{annotated link|Spread (food)}} * {{annotated link|Sweet bean paste}} {{div col end}} ==References== [[File:Papasarrugadas.jpg|thumb|110px|[[Mojo (sauce)|Mojo sauce]] atop [[Canarian wrinkly potatoes]]]] [[File:Chimichurri2.jpg|110px|thumb|[[Chimichurri]] sauce]] [[File:Fermented hot sauce.jpg|thumb|110px|Fermented [[hot sauce]]]] {{reflist}} ==Further reading== * {{cite book|author=Sokolov, Raymond|title=The Saucier's Apprentice|url=https://books.google.com/books?id=HKUSH4Pu_f0C|publisher=Knopf|year=1976|isbn=0-394-48920-9}} * {{cite book|last=Corriher|first=Shirley|author-link=Shirley Corriher|title=Cookwise, the Hows and Whys of Successful Cooking|edition=1st|year=1997|publisher=William Morrow & Company, Inc.|location=New York|isbn=0-688-10229-8|chapter=Ch. 4: sauce sense|ref=cookw|url=https://archive.org/details/cookwisehowswhys00corr}} * Murdoch (2004) [https://books.google.com/books?id=Ro3e18nC6psC&printsec=frontcover&dq=%22Essential+Seafood+Cookbook%22&hl=en&sa=X&ei=zdK0T7KAPOqSiAeGyIGwAw&ved=0CEcQ6AEwAA#v=onepage&q=%22Essential%20Seafood%20Cookbook%22&f=false ''Essential Seafood Cookbook''] Seafood sauces, p.&nbsp;128–143. Murdoch Books. {{ISBN|9781740454124}} * {{cite web | url=http://nrn.com/article/restaurant-chains-experiment-sauces-add-flavor | title=Restaurant chains experiment with sauces to add flavor | publisher=Nation's Restaurant News magazine | date=August 30, 2012 | access-date=September 5, 2012 | author=Brandau, Mark}} * {{cite web | url=http://foodserviceresearchinstitute.com/news/menumine-trend/emerging-sauces.html | title=Emerging Sauces | publisher=Foodservice Research Institute | year=2011 | access-date=September 5, 2012 | archive-url=https://web.archive.org/web/20160304071435/http://foodserviceresearchinstitute.com/news/menumine-trend/emerging-sauces.html | archive-date=March 4, 2016 | url-status=dead }} ==External links== {{wikiquote}} {{Commons category|Sauces}} {{Cookbook|Sauces}} * [http://www.britannica.com/EBchecked/topic/525307/sauce "Sauce" entry at Encyclopædia Britannica] {{Barbecue sauces}} {{Brown sauces}} {{Dessert sauces}} {{Fish sauce}} {{Hot sauces}} {{Mayonnaise-based sauces}} {{Tomato sauces}} {{White sauces}} {{Lists of prepared foods}} {{Condiments}} [[Category:Condiments]] [[Category:Lists of foods by type|Sauces]] [[Category:Sauces|*]]'