A cook whisking a sauce
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.
The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces include:
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Main article: List of hot sauces |
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See also: List of hot sauces |
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Main article: List of meat-based sauces |
Sauces in African cuisine include:
Sauces in Caucasian cuisine (the Caucasus region) include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
Sauces in Bolivian cuisine include:
Sauces in Canadian cuisine include:
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Main article: List of Chinese sauces |
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:
| Sauce | Main ingredients | Ref |
|---|---|---|
| Beurres composés – compound butters | ||
| Beurre blanc | Reduction of butter, vinegar, white wine and shallots. | [18] |
| Beurre maître d'hôtel | Fresh butter kneaded with chopped parsley, pepper and lemon juice. | [19] |
| Beurre noir | Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (skate). | [20] |
| Beurre noisette | Lightly browned butter with lemon juice. | [21] |
| Beurre vert | Butter mixed with the juice extracted from spinach. | [22] |
| Sauces | ||
| Allemande | Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. | [23] |
| Américaine | Mayonnaise, blended with puréed lobster and mustard. | [24] |
| Béarnaise | Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. | [25] |
| Bercy | Chopped shallots, butter and white wine, with either fish stock or meat stock. | [25] |
| Bordelaise | Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. | [26] |
| Bourguignonne | Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. | [27] |
| Bretonne | Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. | [28] |
| Charcutière | Sauce Robert (below) garnished with gherkins. | [28] |
| Chasseur | Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. | [28] |
| Demi-glace | A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. | [29] |
| Gribiche | Mayonnaise with hard-boiled eggs, mustard, capers and herbs | [30] |
| Hollandaise | Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. | [31] |
| Lyonnaise | Fried onions with white wine and vinegar reduced and mixed with demi-glace. | [32] |
| Mayonnaise | Egg yolks with vinegar or lemon juice, beaten with oil. | [32] |
| Nantua | Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. | [33] |
| Périgueux | Demi-glace, chopped truffles and madeira. | [34] |
| Poivrade | Diced vegetables with herbs, with demi-glace | [35] |
| Ravigote | Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. | [36] |
| Rémoulade | Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil. | [37] |
| Robert | Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. | [36] |
| Rouennaise | Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots | [38] |
| Rouille | Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. | [39] |
| Soubise | Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream. | [38] |
| Tartare | Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. | [38] |
| Vénitienne | White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. | [38] |
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
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.
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Jamaican cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
Sauces in Philippine cuisine include:
Sauces in Polish cuisine include:
Sauces in Portuguese cuisine include:
Sauces in Puerto Rican cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swedish cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[53][better source needed]
