* {{annotated link|Avocado sauce}} |
* {{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|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 |
* {{annotated link|Bread sace}} |
||
* {{annotated link|Capital |
* {{annotated link|Capital sace}} |
||
* {{annotated link|Cocktail |
* {{annotated link|Cocktail sace}} |
||
* {{annotated link|Coffee |
* {{annotated link|Coffee sace}} |
||
* {{annotated link|Corn |
* {{annotated link|Corn sace}} |
||
* {{annotated link|Coulis}} |
* {{annotated link|Coulis}} |
||
* {{annotated link|Duck |
* {{annotated link|Duck sace}} |
||
* {{annotated link|Egusi |
* {{annotated link|Egusi sace}} |
||
* {{annotated link|Fry |
* {{annotated link|Fry sace}} |
||
* {{annotated link|Halvaytar}} |
* {{annotated link|Halvaytar}} |
||
* {{annotated link|Mahyawa}} |
* {{annotated link|Mahyawa}} |
||
* {{annotated link|Mignonette |
* {{annotated link|Mignonette sace}} |
||
* {{annotated link|Mint |
* {{annotated link|Mint sace}} |
||
* {{annotated link|Mushroom ketchup}} |
* {{annotated link|Mushroom ketchup}} |
||
* {{annotated link|Normande sauce}} |
* {{annotated link|Normande sauce}} |
||
* {{annotated link|Pan |
* {{annotated link|Pan sace}} |
||
* {{annotated link|Peppercorn |
* {{annotated link|Peppercorn sace}} |
||
* {{annotated link|Rainbow |
* {{annotated link|Rainbow sace}} |
||
* {{annotated link| |
* {{annotated link|Sace ravigote|Ravigote sace}} |
||
* {{annotated link|Romesco}} |
* {{annotated link|Romesco}} |
||
* {{annotated link|Salad#Dressings|Salad dressing}} |
* {{annotated link|Salad#Dressings|Salad dressing}} |
||
* {{annotated link|Salsa ( |
* {{annotated link|Salsa (sace)|Salsa}} (salsa roja) |
||
* {{annotated link|Satzibeli}} |
* {{annotated link|Satzibeli}} |
||
* {{annotated link| |
* {{annotated link|Sace andalouse}} |
||
* {{annotated link| |
* {{annotated link|Sace aurore}} |
||
* {{annotated link| |
* {{annotated link|Sace bercy}} |
||
* {{annotated link| |
* {{annotated link|Sace poulette}} |
||
* {{annotated link| |
* {{annotated link|Sace vin blanc}} |
||
* {{annotated link|Sofrito}} |
* {{annotated link|Sofrito}} |
||
* {{annotated link|Sour cream sauce}} |
* {{annotated link|Sour cream sauce}} |
||
* {{annotated link|Steak |
* {{annotated link|Steak sace}} |
||
* {{annotated link|Sweet chili sauce}} |
* {{annotated link|Sweet chili sauce}} |
||
* {{annotated link|Tomato |
* {{annotated link|Tomato sace}} |
||
* {{annotated link|Vinaigrette}} |
* {{annotated link|Vinaigrette}} |
||
* {{annotated link|Wine |
* {{annotated link|Wine sace}} |
||
* {{annotated link|Worcestershire sauce}} <ref>{{cite news | 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 | newspaper=Daily Mail | date=November 3, 2009 | accessdate=September 16, 2012 | author=Schlesinger, Fay}}</ref> |
* {{annotated link|Worcestershire sauce}} <ref>{{cite news | 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 | newspaper=Daily Mail | date=November 3, 2009 | accessdate=September 16, 2012 | author=Schlesinger, Fay}}</ref> |
||
{{div col end}} |
{{div col end}} |
||
{{annotated link|Brown sauce (meat stock based)|Brown sauces}} include: |
{{annotated link|Brown sauce (meat stock based)|Brown sauces}} include: |
||
* {{annotated link|HP sauce}} |
* {{annotated link|HP sauce}} |
||
* {{annotated link|Bordelaise |
* {{annotated link|Bordelaise sace}} |
||
* {{annotated link|Chateaubriand |
* {{annotated link|Chateaubriand sace}} |
||
* {{annotated link|Charcutiere |
* {{annotated link|Charcutiere sace}} |
||
* {{annotated link|Chaudfroid |
* {{annotated link|Chaudfroid sa<ref></ref>ce}} <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|Demi-glace|Demi glace}} |
||
* {{annotated link|Gravy}} |
* {{annotated link|Gravy}} |
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'{{short description|Wikipedia list article}}
{{expand list|date=August 2012}}
[[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]], using [[durians]] instead of eggs, on raw [[asparagus]]]]
[[File:Flickr sekimura 2390523527--Smoked salmon eggs Benedict.jpg|thumb|270px|[[Hollandaise sauce]] served atop [[Eggs Benedict|Eggs Royale]]]]
[[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 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 an orange [[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}}
* {{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}}
* {{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|Satzibeli}}
* {{annotated link|Sauce andalouse}}
* {{annotated link|Sauce aurore}}
* {{annotated link|Sauce bercy}}
* {{annotated link|Sauce poulette}}
* {{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}}
* {{annotated link|Wine sauce}}
* {{annotated link|Worcestershire sauce}} <ref>{{cite news | 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 | newspaper=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]]]]
{{annotated link|Brown sauce (meat stock based)|Brown sauces}} include:
* {{annotated link|HP sauce}}
* {{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]] chocolate 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 |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= |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 | editors = Charlotte Snyder Turgeon & Nina Froud |publisher = Crown Publishers |url =https://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 = April 16, 2012 }}</ref>
* {{annotated link|Salad cream}}
* {{annotated link|Tartar sauce}} <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 | page= | url=https://books.google.com/books?id=CFdcCy_AYAkC&pg=PT204&dq=sauce+tartare#v=onepage&q=sauce%20tartare&f=false |author1=Louisette Bertholle |author2=Julia Child |author3=Simone Beck }}</ref>
===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}}
===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|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|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|Sweet bean sauce}}
* {{annotated link|Hoisin sauce}}
* {{annotated link|Oyster sauce}}
* {{annotated link|Plum sauce}} (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
* {{annotated link|Ponzu}}
* {{annotated link|Mala sauce}}
* {{annotated link|Mirin}}
* {{annotated link|Soy sauce}}
** {{annotated link|Sweet soy sauce}}
* {{annotated link|Sriracha sauce}}
* {{annotated link|Ssamjang}}
* {{annotated link|Tentsuyu}}
* {{annotated link|XO sauce}}
* {{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
* 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|Salsa golf}} <ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref>
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa criolla}}
===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 |edition= |series= |volume= | date= 2003 |origyear= |publisher=Macmillan Caribbean |location= |isbn=0-333-92068-6 |pages=150 |chapter=Pepper sauce |quote= }}</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>
* {{annotated link|Joppiesaus}}
* 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 Carême's list to five mother sauces in [[French cuisine]]. They are:
* {{annotated link|Béchamel sauce|Sauce Béchamel}} – milk-based sauce, thickened with a white roux.
* {{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|Hollandaise sauce|Sauce Hollandaise}} – an [[emulsion]] of egg yolk, butter and lemon or vinegar.
* {{annotated link|Tomato sauce|Sauce Tomate}} – tomato-based
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|Allemande sauce}}
* {{annotated link|Au jus}}
* {{annotated link|Sauce bourguignonne}}
* {{annotated link|Breton sauce}}
* {{annotated link|Beurre noir}}
* {{annotated link|Beurre noisette}}
* {{annotated link|Sauce Américaine}}
* {{annotated link|Sauce charcutière}}
* {{annotated link|Chasseur (sauce)|Chasseur}}
* {{annotated link|Nantua sauce}}
* {{annotated link|Sauce ravigote|Ravigote}}
* {{annotated link|Sauce Robert}}
* {{annotated link|Rouennaise sauce}}
* {{annotated link|Rouille}}
* {{annotated link|Sauce gribiche}}
* {{annotated link|Sauce lyonnaise}}
* {{annotated link|Sauce poivrade}}
* {{annotated link|Soubise sauce}}
* {{annotated link|Venetian sauce}}
===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 Greek 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]]
* [[Garlic chutney]]
* [[Coriander]]
* [[Mint chutney]]
* [[Tomato chutney]]
* [[Tamarind]]
* [[Green chillies]]
===Indonesia===
[[File:Babi panggang sauce.JPG|thumb|A European version of [[Babi panggang sauce]]]]
Sauces in [[Indonesian cuisine]] include:
* {{annotated link|Babi panggang#Sauce|Babi panggang sauce}}
* {{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}}
* {{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 | lastauthoramp = yes | 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 = January 7, 2008 | url-status = dead | archiveurl = https://web.archive.org/web/20071223042530/http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | archivedate = 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|accessdate=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 |accessdate=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&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 = 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&printsec=frontcover#v=snippet&q=Bagoong&f=false}}</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.
===Portugal===
Sauces in [[Portuguese cuisine]] include:
* {{annotated link|Cebolada}} – an [[onion sauce]] of [[Portuguese cuisine|Portuguese]] origin used for fish and game.
* {{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)}}
====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}}
===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 | accessdate=September 5, 2012}}</ref>
===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|accessdate=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|location=|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}}
===Uruguay===
* {{annotated link|Caruso sauce}}
* Mostaza La Pasiva
* Picantina
* {{annotated link|:es:Tuco|Tuco}}
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa criolla}}
==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&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|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. 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 | 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|*]]'
|
New page wikitext, after the edit ($1) (new_wikitext) |
'{{short description|Wikipedia list article}}
{{expand list|date=August 2012}}
[[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]], using [[durians]] instead of eggs, on raw [[asparagus]]]]
[[File:Flickr sekimura 2390523527--Smoked salmon eggs Benedict.jpg|thumb|270px|[[Hollandaise sauce]] served atop [[Eggs Benedict|Eggs Royale]]]]
[[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 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 an orange [[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 sace}}
* {{annotated link|Capital sace}}
* {{annotated link|Cocktail sace}}
* {{annotated link|Coffee sace}}
* {{annotated link|Corn sace}}
* {{annotated link|Coulis}}
* {{annotated link|Duck sace}}
* {{annotated link|Egusi sace}}
* {{annotated link|Fry sace}}
* {{annotated link|Halvaytar}}
* {{annotated link|Mahyawa}}
* {{annotated link|Mignonette sace}}
* {{annotated link|Mint sace}}
* {{annotated link|Mushroom ketchup}}
* {{annotated link|Normande sauce}}
* {{annotated link|Pan sace}}
* {{annotated link|Peppercorn sace}}
* {{annotated link|Rainbow sace}}
* {{annotated link|Sace ravigote|Ravigote sace}}
* {{annotated link|Romesco}}
* {{annotated link|Salad#Dressings|Salad dressing}}
* {{annotated link|Salsa (sace)|Salsa}} (salsa roja)
* {{annotated link|Satzibeli}}
* {{annotated link|Sace andalouse}}
* {{annotated link|Sace aurore}}
* {{annotated link|Sace bercy}}
* {{annotated link|Sace poulette}}
* {{annotated link|Sace vin blanc}}
* {{annotated link|Sofrito}}
* {{annotated link|Sour cream sauce}}
* {{annotated link|Steak sace}}
* {{annotated link|Sweet chili sauce}}
* {{annotated link|Tomato sace}}
* {{annotated link|Vinaigrette}}
* {{annotated link|Wine sace}}
* {{annotated link|Worcestershire sauce}} <ref>{{cite news | 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 | newspaper=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]]]]
{{annotated link|Brown sauce (meat stock based)|Brown sauces}} include:
* {{annotated link|HP sauce}}
* {{annotated link|Bordelaise sace}}
* {{annotated link|Chateaubriand sace}}
* {{annotated link|Charcutiere sace}}
* {{annotated link|Chaudfroid sa<ref></ref>ce}} <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]] chocolate 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 |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= |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 | editors = Charlotte Snyder Turgeon & Nina Froud |publisher = Crown Publishers |url =https://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 = April 16, 2012 }}</ref>
* {{annotated link|Salad cream}}
* {{annotated link|Tartar sauce}} <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 | page= | url=https://books.google.com/books?id=CFdcCy_AYAkC&pg=PT204&dq=sauce+tartare#v=onepage&q=sauce%20tartare&f=false |author1=Louisette Bertholle |author2=Julia Child |author3=Simone Beck }}</ref>
===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}}
===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|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|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|Sweet bean sauce}}
* {{annotated link|Hoisin sauce}}
* {{annotated link|Oyster sauce}}
* {{annotated link|Plum sauce}} (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
* {{annotated link|Ponzu}}
* {{annotated link|Mala sauce}}
* {{annotated link|Mirin}}
* {{annotated link|Soy sauce}}
** {{annotated link|Sweet soy sauce}}
* {{annotated link|Sriracha sauce}}
* {{annotated link|Ssamjang}}
* {{annotated link|Tentsuyu}}
* {{annotated link|XO sauce}}
* {{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
* 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|Salsa golf}} <ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref>
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa criolla}}
===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 |edition= |series= |volume= | date= 2003 |origyear= |publisher=Macmillan Caribbean |location= |isbn=0-333-92068-6 |pages=150 |chapter=Pepper sauce |quote= }}</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>
* {{annotated link|Joppiesaus}}
* 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 Carême's list to five mother sauces in [[French cuisine]]. They are:
* {{annotated link|Béchamel sauce|Sauce Béchamel}} – milk-based sauce, thickened with a white roux.
* {{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|Hollandaise sauce|Sauce Hollandaise}} – an [[emulsion]] of egg yolk, butter and lemon or vinegar.
* {{annotated link|Tomato sauce|Sauce Tomate}} – tomato-based
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|Allemande sauce}}
* {{annotated link|Au jus}}
* {{annotated link|Sauce bourguignonne}}
* {{annotated link|Breton sauce}}
* {{annotated link|Beurre noir}}
* {{annotated link|Beurre noisette}}
* {{annotated link|Sauce Américaine}}
* {{annotated link|Sauce charcutière}}
* {{annotated link|Chasseur (sauce)|Chasseur}}
* {{annotated link|Nantua sauce}}
* {{annotated link|Sauce ravigote|Ravigote}}
* {{annotated link|Sauce Robert}}
* {{annotated link|Rouennaise sauce}}
* {{annotated link|Rouille}}
* {{annotated link|Sauce gribiche}}
* {{annotated link|Sauce lyonnaise}}
* {{annotated link|Sauce poivrade}}
* {{annotated link|Soubise sauce}}
* {{annotated link|Venetian sauce}}
===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 Greek 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]]
* [[Garlic chutney]]
* [[Coriander]]
* [[Mint chutney]]
* [[Tomato chutney]]
* [[Tamarind]]
* [[Green chillies]]
===Indonesia===
[[File:Babi panggang sauce.JPG|thumb|A European version of [[Babi panggang sauce]]]]
Sauces in [[Indonesian cuisine]] include:
* {{annotated link|Babi panggang#Sauce|Babi panggang sauce}}
* {{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}}
* {{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 | lastauthoramp = yes | 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 = January 7, 2008 | url-status = dead | archiveurl = https://web.archive.org/web/20071223042530/http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | archivedate = 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|accessdate=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 |accessdate=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&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 = 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&printsec=frontcover#v=snippet&q=Bagoong&f=false}}</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.
===Portugal===
Sauces in [[Portuguese cuisine]] include:
* {{annotated link|Cebolada}} – an [[onion sauce]] of [[Portuguese cuisine|Portuguese]] origin used for fish and game.
* {{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)}}
====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}}
===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 | accessdate=September 5, 2012}}</ref>
===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|accessdate=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|location=|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}}
===Uruguay===
* {{annotated link|Caruso sauce}}
* Mostaza La Pasiva
* Picantina
* {{annotated link|:es:Tuco|Tuco}}
* {{annotated link|Chimichurri}}
* {{annotated link|Salsa criolla}}
==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&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|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. 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 | 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|*]]'
|
Unified diff of changes made by edit ($1) (edit_diff) |
'@@ -17,39 +17,39 @@
* {{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}}
-* {{annotated link|Cocktail sauce}}
-* {{annotated link|Coffee sauce}}
-* {{annotated link|Corn sauce}}
+* {{annotated link|Bread sace}}
+* {{annotated link|Capital sace}}
+* {{annotated link|Cocktail sace}}
+* {{annotated link|Coffee sace}}
+* {{annotated link|Corn sace}}
* {{annotated link|Coulis}}
-* {{annotated link|Duck sauce}}
-* {{annotated link|Egusi sauce}}
-* {{annotated link|Fry sauce}}
+* {{annotated link|Duck sace}}
+* {{annotated link|Egusi sace}}
+* {{annotated link|Fry sace}}
* {{annotated link|Halvaytar}}
* {{annotated link|Mahyawa}}
-* {{annotated link|Mignonette sauce}}
-* {{annotated link|Mint sauce}}
+* {{annotated link|Mignonette sace}}
+* {{annotated link|Mint sace}}
* {{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|Pan sace}}
+* {{annotated link|Peppercorn sace}}
+* {{annotated link|Rainbow sace}}
+* {{annotated link|Sace ravigote|Ravigote sace}}
* {{annotated link|Romesco}}
* {{annotated link|Salad#Dressings|Salad dressing}}
-* {{annotated link|Salsa (sauce)|Salsa}} (salsa roja)
+* {{annotated link|Salsa (sace)|Salsa}} (salsa roja)
* {{annotated link|Satzibeli}}
-* {{annotated link|Sauce andalouse}}
-* {{annotated link|Sauce aurore}}
-* {{annotated link|Sauce bercy}}
-* {{annotated link|Sauce poulette}}
-* {{annotated link|Sauce vin blanc}}
+* {{annotated link|Sace andalouse}}
+* {{annotated link|Sace aurore}}
+* {{annotated link|Sace bercy}}
+* {{annotated link|Sace poulette}}
+* {{annotated link|Sace vin blanc}}
* {{annotated link|Sofrito}}
* {{annotated link|Sour cream sauce}}
-* {{annotated link|Steak sauce}}
+* {{annotated link|Steak sace}}
* {{annotated link|Sweet chili sauce}}
-* {{annotated link|Tomato sauce}}
+* {{annotated link|Tomato sace}}
* {{annotated link|Vinaigrette}}
-* {{annotated link|Wine sauce}}
+* {{annotated link|Wine sace}}
* {{annotated link|Worcestershire sauce}} <ref>{{cite news | 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 | newspaper=Daily Mail | date=November 3, 2009 | accessdate=September 16, 2012 | author=Schlesinger, Fay}}</ref>
{{div col end}}
@@ -61,8 +61,8 @@
{{annotated link|Brown sauce (meat stock based)|Brown sauces}} include:
* {{annotated link|HP sauce}}
-* {{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|Bordelaise sace}}
+* {{annotated link|Chateaubriand sace}}
+* {{annotated link|Charcutiere sace}}
+* {{annotated link|Chaudfroid sa<ref></ref>ce}} <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}}
'
|
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32406
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24 => '* {{annotated link|Chateaubriand sace}}',
25 => '* {{annotated link|Charcutiere sace}}',
26 => '* {{annotated link|Chaudfroid sa<ref></ref>ce}} <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>'
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|
Lines removed in edit ($1) (removed_lines) |
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4 => '* {{annotated link|Corn sauce}}',
5 => '* {{annotated link|Duck sauce}}',
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17 => '* {{annotated link|Sauce bercy}}',
18 => '* {{annotated link|Sauce poulette}}',
19 => '* {{annotated link|Sauce vin blanc}}',
20 => '* {{annotated link|Steak sauce}}',
21 => '* {{annotated link|Tomato sauce}}',
22 => '* {{annotated link|Wine sauce}}',
23 => '* {{annotated link|Bordelaise sauce}}',
24 => '* {{annotated link|Chateaubriand sauce}}',
25 => '* {{annotated link|Charcutiere sauce}}',
26 => '* {{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>'
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Whether or not the change was made through a Tor exit node ($1) (tor_exit_node) |
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Unix timestamp of change ($1) (timestamp) |
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|