List of sauces

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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
A cook whisking a sauce
Hollandaise sauce, on asparagus
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

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

By type

Brown sauces
Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces
Seared ahi tuna in a beurre blanc sauce

Emulsified sauces
Remoulade seaweed sauce

Fish sauces
  • Bagna càuda – Italian hot dish made from garlic and anchovies
  • Clam sauce – Pasta sauce
  • Garum – Classical period fermented fish sauce

Green sauces

Tomato sauces

Hot sauces
Main article: List of hot sauces
  • Pepper sauces
  • Pique sauce
    Mustard sauces
    • Mustard – Condiment made from mustard seeds
  • Chile pepper-tinged sauces
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

Africa
Maafe sauce is based upon peanuts

Sauces in African cuisine include:

  • Chermoula – Relish from Maghrebi cuisine
  • Harissa – North African hot chili pepper paste
  • Maafe
  • Moambe – Ingredient made from palm nuts
  • Shito – Ghanaian hot black pepper sauce

East Asian sauces
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
A bowl of Nước chấm
  • Budu – Fish sauce originating from east coast of Peninsular Malaysia
  • Fish sauce – Condiment made from fish
  • Nam chim
  • Nam phrik – Thai chili sauce
  • Nước chấm – Vietnamese dipping sauce
  • Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
  • Pecel – Indonesian vegetable dish
  • Pla ra – Southeast Asian fermented fish seasoning
  • Sambal – Spicy relish or sauce
  • Peanut sauce, also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
  • Saus cabai
  • Sriracha sauce
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
  • Tương

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Mediterranean
An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain
  • Garum – Classical period fermented fish sauce

Middle East
Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

  • Muhammara – Hot pepper dip from Syrian cuisine
  • Sahawiq – Yemeni hot sauce
  • Toum – Garlic sauce common in the Levant

South America

Sauces in South American cuisine include:

  • Ají (sauce) – Ají-based condiment traditional in Andean cuisine
  • Caruso sauce – Cream sauce for pasta
  • Chancaca – Sweet sauce traditional to southern Andean cuisine
  • Chimichurri – Food sauce
  • Hogao – Colombian style sofrito
  • Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

By country

Argentina
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:

  • Andalouse sauce - a mildly spiced sauce made from mayonnaise, tomatoes and peppers.
  • "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[12]
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli.
  • Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
  • Sauce Lapin - a popular sauce made with Sirop de Liège

Bolivia
Llajwa

Sauces in Bolivian cuisine include:

Brazil
  • Vinagrete – Typical Brazilian condiment
  • Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

Canada

Sauces in Canadian cuisine include:

Chile
  • Pebre – Chilean condiment
  • Salsa Americana – Chilean relish made of Pickles, Picked Onions and Pickled Carrots
  • Chancho en piedra

China
Main article: List of Chinese sauces

Colombia
  • Hogao – Colombian style sofrito

England

France
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:

  • Sauce Espagnole – One of the basic sauces of classic French cuisine – a fortified brown veal stock sauce.
  • Sauce Velouté – Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
  • Sauce Béchamel – Sauce of the Italian and French cuisines – milk-based sauce, thickened with a white roux.
  • Sauce Tomate – Sauce made primarily from tomatoes – a tomato-based sauce.

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]

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

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]

Georgia
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:

  • Dabu-dabu – Indonesian hot and spicy condiment
  • Colo-colo – Indonesian hot and spicy condiment
  • Peanut sauce – Indonesian sauce made from ground roasted or fried peanuts
  • Pecel – Indonesian vegetable dish
  • Sambal – Spicy relish or sauce
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia

Iran

Sauces in Iranian cuisine include:

Italy
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:

Jamaica

Sauces in Jamaican cuisine include:

Japan

Sauces in Japanese cuisine include:

Korea
Traditional Korean soy sauce

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

Malaysia

Sauces in Malaysian cuisine include:

  • Cincalok – Malay salted shrimp condiment

Mexico
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:

  • Bagoong – Type of Philippine condiment[47]
  • Banana ketchup – Sauce made from bananas
  • Latik – Filipino dessert garnishing and condiment
  • Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
  • Liver sauce – used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture.

Poland

Sauces in Polish cuisine include:

  • Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today.
  • Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter . Served with various meats to eat with bread.
  • Cranberry horseradish sauce – Consists of horseradish, minced cranberries, sour cream and mayonnaise.
  • Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with golabki or meatballs, cold one with cooked fish.
  • Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced horseradish. It may be eaten with hard-boiled eggs, bacon or baked/fried meats. It can also be put on sandwiches.
  • Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar, perhaps, to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
  • Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream.
  • Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
  • Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
  • Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites.
  • Polonaise – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green beans, cauliflower, broccoli or Brussels sprouts next to potatoes and meat.
  • Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
  • Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.[48]
  • Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Portugal

Sauces in Portuguese cuisine include:

  • Cebolada – An onion sauce of Portuguese origin used for fish and game.
  • Cervejeira sauce – A beer sauce predominantly used for steaks.
  • Escabeche sauce – A vinegar-based sauce predominantly used for fish.
  • Francesinha sauce – Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa
Mojito Isleño

Romania

Sauces in Romanian cuisine include:

  • Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil[49]

Russia
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
  • Vizcaína

Catalonia
Romesco ingredients and sauce

Sauces in Catalan cuisine include:

  • Salvitxada – Sauce from Catalan cuisine
  • Xató – Sauce in Catlan cooking
  • Romesco
  • Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Sweden

Sauces in Swedish cuisine include:

  • Brunsås
  • Hovmästarsås - made with mustard and dill
  • Lingonberry sauce
  • Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland

Sauces in Swiss cuisine include:

Thailand
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:

Vietnam

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[53]

  • Mắm tôm - Fermented shrimp sauce
  • Mắm Kho Quẹt - Caramalised, vegetable dip
  • Mắm Nêm - Anchovy sauce
  • Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
  • Nước chấm – Vietnamese dipping sauce
    • Nước mắm chấm - Salty fish sauce
    • Nước mắm đường - Sweet fish sauce
    • Nứơc mắm gừng - Ginger fish sauce
  • Tương Chấm Gỏi Cuốn - Peanut sauce

Prepared sauces
Ketchup

See also

References
Mojo sauce atop Canarian wrinkly potatoes
Chimichurri 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. Beck, Bertholle and Child, pp. 94−95
  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. 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. Fuller and Renold, recipe no. 80
  19. Hering, p. 46
  20. Fuller and Renold, recipe no. 81
  21. Fuller and Renold, recipe no. 82
  22. Saulnier, p. 6
  23. Fuller and Renold, recipe no. 54
  24. Hering, p. 37
  25. Saulnier, p. 17
  26. Saulnier, p. 18
  27. Fuller and Renold, recipe no. 16
  28. Saulnier, p. 18
  29. Fuller and Renold, recipe no. 29
  30. Saulnier, p. 20
  31. Fuller and Renold, recipe no. 34
  32. Saulnier, p. 21
  33. Saulnier, p. 22
  34. Beck, Bertholle and Child, p. 184
  35. Saulnier, p. 23
  36. Saulnier, p. 23
  37. Hering, p. 54
  38. Saulnier, p. 24
  39. Beck, Bertholle and Child, p. 51
  40. Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  41. Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  42. 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.
  43. Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  44. 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.
  45. Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  46. 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.
  47. 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.
  48. "À la Polonaise". CooksInfo. Retrieved February 28, 2021.
  49. "Definition of mujdei" (in Romanian). DEX online.
  50. "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  51. Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  52. Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
  53. "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.

Book sources
  • Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
  • Fuller, John; Edward Renold (1992). The Chef's Compendium of Professional Recipes. Oxford: Butterworth-Heinemann. ISBN 978-0-7506-0490-1.
  • Hering, Richard (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
  • Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.

Further reading
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