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'{{expand list|date=August 2012}} [[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]]]] [[File:Flickr sekimura 2390523527--Smoked salmon eggs Benedict.jpg|thumb|270px|[[Hollandaise sauce]] served atop a [[smoked salmon]] [[Eggs Benedict]]]] [[File:Whisking sauce-01.jpg|thumb|270px|A chef [[whisk]]ing a sauce]] [[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 [[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]]]] [[Image:Spaghetti-prepared.jpg|thumb|right|[[Spaghetti]] with [[tomato sauce]] and [[cheese]]]] {{div col|colwidth=30em}} * [[Anchovy essence]] * [[Avgolemono]] * [[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> * [[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]] * [[Romesco]] * [[Salad#Dressings|Salad dressing]] * [[Salsa (sauce)|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]] * [[Vinaigrette]] * [[Whipped cream]] * [[Wine sauce]] * [[Worcestershire Sauce]] <ref>{{cite web | url=http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html | title=It's out after 170 years, the secret of Worcestershire Sauce... found in a skip | publisher=''Daily Mail'' | date=November 3, 2009 | accessdate=September 16, 2012 | author=Schlesinger, Fay}}</ref> {{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]]]] [[Brown sauce (meat stock based)|Brown sauces]] include: * [[Bordelaise sauce]] * [[Chateaubriand sauce]] * [[Charcutiere sauce]] * [[Demi-glace|Demi glace]] * [[Gravy]] ** [[Mushroom gravy]] * [[Poutine]] sauce * [[Romesco sauce]] * [[Sauce Africaine]] * [[Sauce au Poivre]] * [[Sauce Robert]] <ref>Escoffier, Auguste (1969). ''The Escoffier Cookbook''. Crown Publishers, Inc.</ref> ===Butter sauces=== <!-- please keep the list items in alphabetical order--> [[Image:Bali Hai seared ahi.jpg|right|thumb|Seared [[Yellowfin tuna|ahi tuna]] in a [[beurre blanc]] sauce]] * [[Beurre maine]] * [[Café de Paris sauce|Café de Paris]] * [[Meuniere sauce]] ===Emulsified sauces=== <!-- please keep the list items in alphabetical order--> * [[Aioli]] * [[Béarnaise sauce]] * [[Hollandaise sauce]] <ref>{{cite book |last=Corriher |first=Shirley |authorlink=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 |oclc= |doi= |bibcode= |page= |pages= |nopp=524 |chapter=Ch. 4: sauce sense |ref=cookw }}</ref> * [[Mayonnaise]] * [[Remoulade]] <ref>{{cite book | title = Larousse gastronomique: the encyclopedia of food, wine & cookery | author = Prosper Montagné | editors = Charlotte Snyder Turgeon & Nina Froud |publisher = Crown Publishers |url =http://books.google.com/books?ei=NmWMT7LSNciCOtDPgdIJ&id=THoOAQAAIAAJ&dq=Larousse+gastronomique%3A+the+encyclopedia+of+food%2C+wine+%26+cookery&q=Remoulade | year = 1961 | page = 861 | isbn = 0-517-50333-6 | accessdate = 16 April 2012 }}</ref> * [[Salad cream]] * [[Tartar sauce]] <ref>{{cite book | title=Mastering the Art of French Cooking | year= 1961, 1983, 2001| publisher= Alfred A. Knopf | volume = 1 | location= New York| isbn=978-0-307-95817-4 | page= | url=http://books.google.com/?id=CFdcCy_AYAkC&pg=PT204&dq=sauce+tartare#v=onepage&q=sauce%20tartare&f=false | accessdate = 2 June 2012| author=Louisette Bertholle, Julia Child, Simone Beck }}</ref> ===Green sauces=== * See [[Green sauce]] (salsa verde) ===Hot sauces (Chile pepper-tinged sauces)=== <!-- please keep the list items in alphabetical order--> {{See also|List of North American hot sauces}} [[File:Phrik nam pla (cropped).jpg|thumb|''Phrik nam pla'' is a common hot sauce in [[Thai cuisine]]]] [[Hot sauce]]s include: * [[Buffalo Sauce]] * [[Chili sauce]] * [[Datil pepper]] sauce * [[Enchilada]] sauce * [[Tabasco sauce]] ===Meat-based sauces=== * [[Amatriciana]] * [[Bari#Cuisine_and_gastronomy|Barese ragù]] * [[Bolognese sauce|Bolognese]] * [[Carbonara]] * [[Cincinnati chili|Cincinnati Chili]] * [[Neapolitan ragù]] * [[Picadillo]] * [[Ragù]] * [[Sloppy joe|Sloppy Joe]] ===Sauces made of chopped fresh ingredients=== <!-- please keep the list items in alphabetical order--> [[Image:BasilkumPesto.jpg|thumb|Fresh-ground [[pesto sauce]], prepared with a [[mortar and pestle]]]] * [[Chimichurri]] * [[Gremolata]] * [[Mujdei]] * [[Onion sauce]] * [[Persillade]] * [[Pesto]] * [[Pico de gallo]] * Latin American [[Salsa (sauce)|Salsa cruda]] of various kinds * [[Salsa verde]] * [[Sauce gribiche]] * [[Sauce vierge]] * [[Tkemali]] ===Sweet sauces=== <!-- please keep the list items in alphabetical order--> [[Image:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''[[Crème anglaise]]'' over a slice of ''[[pain d'épices]]'']] * [[Butterscotch|Butterscotch sauce]] * [[Caramel sauce]] * [[Chocolate gravy]] * [[Chocolate sauce]] * [[Custard]] ** [[Crème anglaise]] * [[Chocolate syrup|Fudge sauce]] * [[Hard sauce]]{{spaced ndash}} not liquid, but called a sauce nonetheless * Fruit sauces ** [[Applesauce]] ** [[Blueberry sauce]] ** [[Cranberry sauce]] ** [[Mango sauce]] ** [[Peach sauce]] ** [[Plum sauce]] *** [[Tkemali]] ** [[Strawberry sauce]] ===White sauces=== <!-- please keep the list items in alphabetical order--> [[Image:Sauce Mornay.jpg|thumb|right|[[Mornay sauce]] poured over an [[orecchiette]] pasta dish]] * [[Béchamel sauce]] <ref>{{cite web|url=http://www.merriam-webster.com/dictionary/bechamel|title=Béchamel definition|work=Merriam-Webster}}</ref> * [[Mushroom sauce]] * [[Mornay sauce]] * [[Allemande sauce|Sauce Allemande]] * [[Sauce Americaine|Sauce Américaine]] * [[Suprême sauce]] * [[Veloute|Velouté]] * [[Yogurt]] sauce ==By region== ===Africa=== [[File:Mafe SN.JPG|thumb|150px|[[Maafe]] sauce is based upon [[groundnut]]s]] Sauces in [[African cuisine]] include: * [[Chermoula]] * [[Harissa]] * [[Maafe]] * [[Moambe]] sauce * [[Shito]] sauce ===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 ** [[Doubanjiang]] ** [[Sweet bean sauce]] ** [[Hoisin sauce]] ** [[Oyster sauce]] ** [[Ponzu]] ** [[Sichuan mala|Mala sauce]] ** [[Soy sauce]] ** [[Sriracha sauce]] ** [[Ssamjang]] ** [[Tentsuyu]] ** [[XO sauce]] * 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==== <!-- please keep the list items in alphabetical order--> [[File:Factoría de salazones 001.jpg|thumb|An historic [[Garum]] (fermented [[fish sauce]]) factory at [[Baelo Claudia]] in the [[Province of Cádiz|Cádiz]], [[Spain]]]] * [[Budu (sauce)]] * [[Fish sauce]] or ([[Garum]]) * [[Nam chim]] * [[Nam phrik]] *[[Nước chấm]] * [[Padaek]] * [[Pla ra]] * [[Sambal]] * [[Satay sauce]] or [[Peanut sauce]] * [[Sriracha sauce]] * [[Soy sauce#Kecap manis|Sweet soy sauce]] *[[Tương]] =====Oceania===== [[File:Sambal cobek.JPG|thumb|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: * [[Ajika]] * [[Tkemali]] * [[Satsivi]] ===Great Britain=== [[File:Homemade-applesauce-in-progress.png|thumb|Homemade [[apple sauce]] being prepared]] [[File:Mint Sauce.jpg|thumbnail|[[Mint sauce]]]] Sauces in [[British cuisine]] include: * [[Gravy]] * [[Bread sauce]] * [[Parsley Sauce]] * [[Onion gravy]] * [[Bow Wow Sauce]] * [[Marie Rose sauce]] * [[Brown sauce]] * [[White sauce]] * [[Mushroom sauce]] * [[Cheddar sauce]] * [[Whisky sauce]] * [[Worchestershire sauce]] * [[Redcurrant sauce]] * [[Albert sauce]] * [[Cumberland sauce]] (Oxford sauce) * [[Mint sauce]] * [[Apple sauce]] * [[Horseradish sauce]] * [[Tewkesbury mustard]] ===Middle East=== [[Image:skhug.jpg|thumb|150px|right|Commercially-prepared red [[skhug]], a [[Middle Eastern cuisine|Middle Eastern]] hot sauce]] Sauces in [[Middle Eastern cuisine]] include: * [[Muhammara]] * [[Skhug]] * [[Toum]] ===South America=== Sauces in [[South American cuisine#South America|South American cuisine]] include: * [[Aji (food)]] * [[Caruso Sauce]] * [[Chancaca]] * [[Chimichurri]] * [[Hogao]] * [[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: * [[Salsa golf]] <ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{es icon}}</ref> ===Barbados=== Sauces in the cuisine of [[Barbados]] include: * [[Bajan pepper sauce]] <ref>{{cite book |last1=Carrington |first1=Sean |last2=Fraser |first2=Henry C. |title=A~Z of Barbados Heritage |accessdate=1 August 2010 |edition= |series= |volume= |date= |year=2003 |month= |origyear= |publisher=Macmillan Caribbean |location= |isbn=0-333-92068-6 |pages=150 |chapter=Pepper sauce |quote= }}</ref> ===Bolivia=== Sauces in [[Bolivian cuisine]] include: * [[Llajwa]] ===Canada=== Sauces in [[Canadian cuisine]] include: * [[Honey garlic]] 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 Carême's list to five mother sauces in [[French cuisine]]. They are: * [[Béchamel sauce|Sauce Béchamel]], milk-based sauce, thickened with a white roux. * [[Espagnole sauce|Sauce Espagnole]], a fortified brown veal [[Stock (food)|stock]] sauce. * [[Velouté sauce|Sauce Velouté]], white stock-based sauce, thickened with a roux or a liaison. * [[Hollandaise sauce|Sauce Hollandaise]], an [[emulsion]] of egg yolk, butter and lemon or vinegar. * [[Tomato sauce|Sauce Tomate]], tomato-based Additional sauces of French origin include: [[Image: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]] * [[Allemande sauce]] * [[Au jus]] * [[Sauce Bourguignonne]] * [[Breton sauce]] * [[Beurre noir]] * [[Beurre noisette]] * [[Sauce charcutière]] * [[Chasseur (sauce)|Chasseur]] * [[Nantua sauce]] * [[Sauce ravigote|Ravigote]] * [[Sauce Robert]] * [[Rouennaise sauce]] * [[Rouille]] * [[Sauce gribiche]] * [[Sauce lyonnaise]] * [[Sauce poivrade]] * [[Soubise sauce]] ===Georgia=== Sauces in [[Georgian cuisine]] include: * [[Ajika]] * [[Tkemali]] * [[Satsivi]] ===Germany=== Sauces in [[German cuisine]] include: * [[Duckefett]] ===Greece=== [[File:Tzatziki Greek meze or appetizer, also used as a sauce.jpg|thumb|[[Tzatziki]]]] Sauces in [[Greek cuisine]] include: * [[Skordalia]] * [[Tzatziki]] ===India=== Sauces in [[Indian cuisine]] include: * [[Madras curry sauce]] * [[Thumbuli]] ===Indonesia=== [[File:Babi panggang sauce.JPG|thumb|160px|A European version of [[Babi panggang sauce]]]] Sauces in [[Indonesian cuisine]] include: * [[Babi panggang#Sauce|Babi panggang sauce]] ===Iran=== Sauces in [[Iranian cuisine]] include: * [[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: * [[Agrodolce]] * [[Arrabbiata sauce]] * [[Bagna càuda]] * [[Bolognese sauce]] * [[Checca sauce]] * [[Fra diavolo (sauce)|Fra diavolo sauce]] * [[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> * [[Neapolitan sauce]] * [[Ragù]] <ref>Accademia Italiana della Cuisine, ''La Cucina - The Regional Cooking of Italy'' (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0</ref> ** [[Neapolitan ragù]] * [[Pesto]] * [[Savore Sanguino]] * [[Sugo all'amatriciana]] * [[Spaghetti alla puttanesca|Sugo alla puttanesca]] * [[Vincotto]] * [[Vodka sauce]] ===Japan=== Sauces in [[Japanese cuisine]] include: * [[Shottsuru]] * [[Tare sauce]] * [[Ponzu]] ===Korea=== [[File:Traditional Korean soy sauce.jpg|thumb|Traditional [[Soy sauce#Korean|Korean soy sauce]]]] Sauces in [[Korean cuisine]] include: * [[Soy sauce#Korean|Korean soy sauce]] <ref>{{cite web | author = Jung, Soon Teck and Kang, Seong-Gook | title = The Past and Present of Traditional Fermented Foods in Korea | url = http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | year = 2002 | accessdate =7 January 2008}}</ref> ===Libya=== Sauces in [[Libyan cuisine]] include: * [[Filfel chuma]] <ref>Gur, Jana; (et al.) (2007). [http://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: * [[Cincalok]] ===Mexico=== [[File:ChickRedMole.JPG|thumb|[[Chicken]] in a red [[Mole (sauce)|mole]] sauce]] Sauces in [[Mexican cuisine]] include: * [[Guacamole]] <ref>{{cite book|last=Smith|first=Andrew F. |title=The Oxford companion to American food and drink|url=http://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171|accessdate=March 14, 2012|date=May 1, 2007|publisher=Oxford University Press|isbn=978-0-19-530796-2|page=29}}</ref> * [[Mole (sauce)|Mole]] <ref>{{cite news |title= Holy Mole |url= http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/mar/19/holymole |newspaper=The Guardian |location=London |date=March 19, 2008 |accessdate=August 20, 2010 | first=Phil | last=Hall}}</ref> ===Netherlands=== Sauces in [[Dutch cuisine]] include: * [[Fritessaus]] <ref>{{cite book | title = Culture and Customs of the Netherlands | author = John B. Roney |publisher = ABC-CLIO, LLC |url =http://books.google.com/books?id=4CkbUdbAF7EC&pg=PA133&dq=Fritessaus&hl=en&sa=X&ei=aaW6T6OcB8eg6QGygp2ACw&ved=0CDwQ6AEwAg#v=onepage&q=Fritessaus&f=false | year = 2009 | page = 133 | isbn = 978-0-313-34808-2 | accessdate = 21 May 2012 }}</ref> ===Philippines=== [[File:Suman with latik.jpg|right|thumb|[[Cassava]] ''[[suman (food)|suman]]'' smothered in [[Latik]]]] Sauces in [[Philippine cuisine]] include: * [[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=http://books.google.com/books?id=y6vTun3i4NQC&printsec=frontcover#v=snippet&q=Bagoong&f=false}}</ref> * [[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: * [[Cebolada]], an [[onion sauce]] of [[Portuguese cuisine|Portuguese]] origin used for fish and game. ===Romania=== Sauces in [[Romanian cuisine]] include: * [[Mujdei]] <ref>{{cite web|url=http://www.dexonline.news20.ro/cuvant/mujdei.html|title=Definition of mujdei|publisher=DEX online|language=ro}}</ref> ===Russia=== [[Image:Khrenovina-sauce.jpg|thumb|[[Khrenovina sauce]], a spicy [[horseradish]] sauce originating from [[Siberia]]]] Sauces in [[Russian cuisine]] include: * [[Khrenovina sauce]] ===Spain=== Sauces in [[Spanish cuisine]] include: * [[Salvitxada]] * [[Xató]] * [[Romesco]] ====Canary Islands==== Sauces used in the cuisine of the [[Canary Islands]] include: * [[Mojo (sauce)]] ===Switzerland=== Sauces in [[Swiss cuisine]] include: * [[Café de Paris sauce]] <ref>{{cite web | url=http://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 | publisher=''The Independent'' | date=July 2, 2007 | accessdate=September 5, 2012}}</ref> ===Thailand=== [[File:Nam Chim Paesa - Thai dip.jpg|thumb|[[Nam chim]] paesa sauce]] Sauces in [[Thai cuisine]] include: * [[Nam chim]] * [[Nam phrik]] * [[Sriracha sauce]] <ref>{{cite news|url=http://www.nytimes.com/2009/05/20/dining/20united.html|title=A Chili Sauce to Crow About|last=Edge|first=John|date=May 19, 2009|publisher=New York Times|accessdate=2009-05-20}}</ref> ===United States=== Sauces in the [[cuisine of the United States]] include: * [[Cincinnati chili|Cincinnati Chili]] * [[Comeback sauce]] * [[Henry Bain sauce]] * [[Mumbo sauce]] * [[Red-eye gravy]] * [[Sausage gravy]] ====Puerto Rico==== Sauces in [[Puerto Rican cuisine]] include: * [[Ajilimójili]] <ref>{{cite book | title= Eat Caribbean | last= Burke | first= Virginia | year= 2005 | publisher= Simon & Schuster UK Ltd. | volume = | location= | isbn= 0-7432-5948-3 | page= 106 | url=http://books.google.com/books?ei=62CPT7mCNqaw2QXYqZyKBQ&id=dTljAAAAMAAJ&dq=Burke%2C+Virginia.+Eat+Caribbean&q=Ajilim%C3%B3jili#search_anchor | accessdate = 18 April 2012 }}</ref> * [[Mojito isleño]] * [[Pique verde boricua]] ==Prepared sauces== {{div col|colwidth=30em}} * [[A1 Steak Sauce]] * [[Alfredo sauce#Alfredo sauce|Alfredo sauce]] * [[Baconnaise]] * [[Cheez Whiz]] * [[Daddies]] * [[HP Sauce|HP sauce]] * [[Ketchup]] * [[Maggi]] * [[Magic Shell]] * [[Mustard (condiment)]] * [[OK Sauce]] * [[Pickapeppa sauce]] * [[Salsa Lizano]] * [[Salsa (sauce)#Prepared salsa|Salsa (prepared)]] * [[Somebody's Mother's Chocolate Sauce]] {{div col end}} *[[pizza sause]]<ref></ref> ==See also== {{portal|Food|Lists}} {{div col|colwidth=30em}} * [[Chutney]] * [[Compound butter]] * [[Condiment]] * [[Deglazing (cooking)]] * [[Dip (food)]] * [[Fermented bean paste]] * [[Fondue]] * [[Gastrique]]{{spaced ndash}} caramelized sugar, [[Deglazing (cooking)|deglazed]] with vinegar, used as a flavoring for sauces.<ref>Sarah Labensky, Alan Hause (1999) ''On Cooking'' 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5</ref> * [[List of condiments]] * [[List of dessert sauces]] * [[List of fish sauces]] * [[Marination]] * [[Outline of food preparation]] * [[Reduction (cooking)]] * [[Relish]] * [[Sauce boat]] * [[Saucery]] * [[Saucier]] * [[Soup]] * [[Spread (food)]] * [[Sweet bean paste]] {{div col end}} ==References== [[Image:Papasarrugadas.jpg|thumb|110px|[[Mojo (sauce)|Mojo sauce]] atop [[Canarian wrinkly potatoes]]]] [[Image: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=http://books.google.com/books?id=HKUSH4Pu_f0C&printsec=frontcover&dq=&source=bl&ots=qBuKcmLexj&sig=VUevbT1oaXiCqYrWovKf6Z0_kjk&hl=en&sa=X&ei=vjwmUNuSO7DpiwKi3YG4CQ&ved=0CDkQ6AEwAQ#v=onepage&q&f=false|publisher=Knopf|year=1976|isbn=0-394-48920-9}} * {{cite book|last=Corriher |first=Shirley|authorlink=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|nopp=524|chapter=Ch. 4: sauce sense|ref=cookw|url=http://www.worldcat.org/title/cookwise-the-hows-and-whys-of-successful-cooking/oclc/36824935&referer=brief_results}} * Murdoch (2004) [http://books.google.co.nz/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 | accessdate=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 | accessdate=September 5, 2012}} ==External links== {{wikiquote}} {{Commons category|Sauces}} {{Cookbook|Sauces}} * [http://www.britannica.com/EBchecked/topic/525307/sauce "Sauce" entry at Encyclopedia Britannica] {{Barbecue sauces}} {{Brown sauces}} {{Dessert sauces}} {{Fish sauce}} {{Hot sauces}} {{Mayonnaise-based sauces}} {{Tomato sauces}} {{White sauces}} {{Lists of prepared foods}} {{Condiments}} [[Category:Lists of foods|Sauces]] [[Category:Sauces|*]]'