A cook whisking a sauce
Hollandaise sauce on asparagus
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

The following is a list of notable culinary and prepared sauces used in cooking and food service.


Steak au poivre with a peppercorn sauce
Spaghetti being prepared with tomato sauce

Prepared sauces


By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces – Sauce made with brown meat stock include:

Butter sauces

Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Remoulade seaweed sauce

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Main article: List of hot sauces

Pique sauce

See also: List of hot sauces

Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based sauces

Neapolitan ragù sauce atop paccheri

Main article: List of meat-based sauces

Pink sauces

Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle

Sweet sauces

Crème anglaise over a slice of pain d'épices
Pork with peach sauce

White sauces

Mornay sauce poured over an orecchiette pasta dish

By region


Maafe sauce is based upon peanuts and calvados

Sauces in African cuisine include:


East Asian sauces

Sauces in East Asian cuisine include:

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar
Cooked sauces

Southeast Asian sauces

Sauces in Southeast Asian cuisine include:

Traditional sambal terasi served on stone mortar with garlic and lime
A bowl of Nước chấm


Sauces in Caucasian cuisine include:


Sauces in Mediterranean cuisine include:

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

Middle East

Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

South America

Sauces in South American cuisine include:

By country


Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:


Sauces in the cuisine of Barbados include:


Sauces in Belgian cuisine include:



Sauces in Bolivian cuisine include:


Sauces in Brazilian cuisine include:


Sauces in Canadian cuisine include:


Sauces in Chilean cuisine include:


Main article: List of Chinese sauces

Soy sauce
Soy sauce


Sauces in Colombian cuisine include:


Sauces in Danish cuisine include:


Sauces in English cuisine include:


Sauces in French cuisine include:

Beef with espagnole sauce and fries
Rouille sauce


Chicken in satsivi sauce

Sauces in Georgian cuisine include:


Sauces in German cuisine include:



Sauces in Greek cuisine include:


Sauces in Indian cuisine include:


Sauces in Indonesian cuisine include:


Sauces in Iranian cuisine include:


Pizza marinara – a simple pizza prepared with marinara sauce
Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:


Sauces in Jamaican cuisine include:


Sauces in Japanese cuisine include:


Traditional Korean soy sauce

Sauces in Korean cuisine include:


Sauces in Libyan cuisine include:


Sauces in Malaysian cuisine include:


Chicken in a red mole sauce

Sauces in Mexican cuisine include:


Sauces in Dutch cuisine include:


Sauces in Peruvian cuisine include:

Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)


Cassava suman with Latik

Sauces in Filipino cuisine include:


Sauces in Polish cuisine include:


Sauces in Portuguese cuisine include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa
Mojito Isleño


Sauces in Romanian cuisine include:


Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:


Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:


Romesco ingredients and sauce

Sauces in Catalan cuisine include:


Sauces in Swedish cuisine include:


Sauces in Swiss cuisine include:


Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade apple sauce being prepared
Mint sauce

Sauces in British cuisine include:

United States

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:


Sauces in the cuisine of Uruguay include:


Sauces in Vietnamese cuisine include:

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[60][better source needed]

See also


  1. ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. Ten Speed Press. p. 112. ISBN 0-89594-806-0.
  2. ^ Dictionnaire Larousse Gastronomique (in French). p. 334-335.
  3. ^ "Here's a Classic Cream Sauce for Fish and Seafood". The Spruce Eats.
  4. ^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN 978-0-544-81982-5. Retrieved December 16, 2020.
  5. ^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. 154. ISBN 978-0-544-81983-2. Retrieved December 16, 2020.
  6. ^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
  7. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  8. ^ Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
  9. ^ Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved April 16, 2012.
  10. ^ Beck, Bertholle and Child, pp. 94−95
  11. ^ "Béchamel definition". Merriam-Webster. 13 February 2024.
  12. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 151.
  13. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 145.
  14. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.
  15. ^ Zahn, R. (1912). Real-Encyclopaedia der klassischen Altertumswissenschaft. pp. 841–849.
  16. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  17. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  18. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  19. ^ Vos, Heidemarie (2010). Passion of a Foodie. Strategic Book. p. 591. ISBN 978-1-934925-63-8.
  20. ^ Fuller and Renold, recipe no. 54
  21. ^ Hering, p. 37
  22. ^ a b Saulnier, p. 17
  23. ^ Dictionnaire Larousse Gastronomique (in French). p. 946.
  24. ^ Fuller and Renold, recipe no. 80
  25. ^ Hering, p. 46
  26. ^ Fuller and Renold, recipe no. 81
  27. ^ Fuller and Renold, recipe no. 82
  28. ^ Saulnier, p. 6
  29. ^ Saulnier, p. 18
  30. ^ Fuller and Renold, recipe no. 16
  31. ^ Dictionnaire Larousse Gastronomique. p. 946.
  32. ^ a b c Saulnier, p. 18
  33. ^ Fuller and Renold, recipe no. 29
  34. ^ Escoffier, A. (1979) [1921]. Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN 0-8317-5478-8. Retrieved 16 December 2020.
  35. ^ Saulnier, p. 20
  36. ^ Fuller and Renold, recipe no. 34
  37. ^ a b Saulnier, p. 21
  38. ^ Saulnier, p. 22
  39. ^ Beck, Bertholle and Child, p. 184
  40. ^ Saulnier, p. 23
  41. ^ a b Saulnier, p. 23
  42. ^ Hering, p. 54
  43. ^ a b c d Saulnier, p. 24
  44. ^ Beck, Bertholle and Child, p. 51
  45. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
  46. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 133.
  47. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  48. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  49. ^ Jung, Soon Teck & Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on December 23, 2007. Retrieved January 7, 2008.
  50. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  51. ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
  52. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  53. ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved May 21, 2012.
  54. ^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.
  55. ^ "À la Polonaise". CooksInfo. Retrieved February 28, 2021.
  56. ^ "Definition of mujdei" (in Romanian). DEX online.
  57. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  58. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  59. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
  60. ^ "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.

Book sources

Further reading