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

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

General

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

By type

Brown sauces

Pork fillet with Bordelaise sauce
Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Seared ahi tuna in a beurre blanc sauce
Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Remoulade seaweed sauce
Remoulade seaweed sauce

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Main article: List of hot sauces

See also: List of hot sauces

Phrik nam pla is a common hot sauce in Thai cuisine
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
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
Pork with peach sauce

White sauces

Mornay sauce poured over an orecchiette pasta dish
Mornay sauce poured over an orecchiette pasta dish

By region

Africa

Maafe sauce is based upon peanuts
Maafe sauce is based upon peanuts

Sauces in African cuisine include:

Asia

East Asian sauces

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

Southeast Asian sauces

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

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Mediterranean

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

Argentina

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

Sauces in Argentine cuisine include:

Barbados

Sauces in the cuisine of Barbados include:

Belgium

Sauces in Belgian cuisine include:

Bolivia

Llajwa

Sauces in Bolivian cuisine include:

Brazil

Canada

Sauces in Canadian cuisine include:

Chile

China

Main article: List of Chinese sauces

Colombia

England

France

Beef with espagnole sauce and fries
Beef with espagnole sauce and fries

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire.[13] They are:

In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.[14]

In Escoffier's 1907 book A Guide to Modern Cookery, an abridged English version of his Le guide culinaire , it presented readers with a list of sauces[15] that have also come to be known as the Five Mother Sauces[16] of French cuisine:

Of his French language publications, both Le guide culinaire and his last book, Ma cuisine that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.[14] The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.[17]

Additional sauces of French origin include:

Rouille sauce
Roast beef in Bourguignonne sauce, served with potatoes and red cabbage
Roast beef in Bourguignonne sauce, served with potatoes and red cabbage

Georgia

Chicken in satsivi sauce
Chicken in satsivi sauce

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

Greece

Tzatziki

Sauces in Greek cuisine include:

India

Sauces are usually called Chatni or Chutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.

Indonesia

Sauces in Indonesian cuisine include:

Iran

Sauces in Iranian cuisine include:

Italy

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

Sauces in Italian cuisine include:

Jamaica

Sauces in Jamaican cuisine include:

Japan

Sauces in Japanese cuisine include:

Korea

Traditional Korean soy sauce
Traditional Korean soy sauce

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

Malaysia

Sauces in Malaysian cuisine include:

Mexico

Chicken in a red mole sauce
Chicken in a red mole sauce

Sauces in Mexican cuisine include:

Netherlands

Sauces in Dutch cuisine include:

Peru

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

Philippines

Cassava suman with Latik

Sauces in Philippine cuisine include:

Poland

Sauces in Polish cuisine include:

Portugal

Sauces in Portuguese cuisine include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa
Chicken with Ajilimójili, rice, and salsa
Mojito Isleño

Romania

Sauces in Romanian cuisine include:

Russia

Khrenovina sauce, a spicy horseradish sauce originating from Siberia
Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Vasque

Catalonia

Romesco ingredients and sauce
Romesco ingredients and sauce

Sauces in Catalan cuisine include:

Sweden

Sauces in Swedish cuisine include:

Switzerland

Sauces in Swiss cuisine include:

Thailand

Nam chim chaeo sauce
Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade apple sauce being prepared
Homemade apple sauce being prepared
Mint sauce

Sauces in British cuisine include:

United States

Sausage gravy served atop biscuits
Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

Vietnam

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[31][better source needed]

Prepared sauces

Ketchup

See also

References

Chimichurri sauce
Chimichurri sauce
Fermented hot sauce
Fermented hot sauce
  1. ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
  2. ^ Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN 978-0-544-81982-5. Retrieved December 16, 2020.
  3. ^ 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.
  4. ^ Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
  5. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  6. ^ 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.
  7. ^ 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.
  8. ^ Louisette Bertholle; Julia Child; Simone Beck (2011). Mastering the Art of French Cooking. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4.
  9. ^ "Béchamel definition". Merriam-Webster.
  10. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  11. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  12. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  13. ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
  14. ^ a b Escoffier, Auguste (1934). Ma cuisine. 2 500 recettes. p. 28. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. p. 48. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. pp. 33–34.
  15. ^ Escoffier, Auguste (1907). A guide to Modern Cookery. p. 27.
  16. ^ "The 5 French Mother Sauces Explained". Michelin Guide.
  17. ^ 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 0831754788. Retrieved 16 December 2020.
  18. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  19. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  20. ^ 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.
  21. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  22. ^ 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.
  23. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  24. ^ 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.
  25. ^ 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.
  26. ^ "À la Polonaise". CooksInfo. Retrieved February 28, 2021.
  27. ^ "Definition of mujdei" (in Romanian). DEX online.
  28. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  29. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  30. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
  31. ^ "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.

Further reading