sauce. Made of palm sugar, tamarind, peanuts, and chilli.
The following is a
list of notable used in culinary and prepared sauces cooking and food service.
Brown sauces include:
Mustard – Usage of mustard condiment in foods Chile pepper-tinged sauces
Sauces made of chopped fresh ingredients
African cuisine include:
East Asian sauces Prepared sauces Cooked sauces
Southeast Asian sauces
served on stone mortar with garlic and lime
Caucasian cuisine (the Caucasus region) include:
Mediterranean Garum – Classical period fermented fish sauce
Middle Eastern cuisine include:
South American cuisine include:
Argentine cuisine include:
Sauces in the cuisine of
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  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
Bolivian cuisine include:
Canadian cuisine include:
Pebre – Chilean condiment
Salsa Americana - Chilean relish made of Pickles, Picked Onions and Pickled Carrots Chancho en piedra
Colombia Hogao – Colombian style sofrito
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:
Additional sauces of French origin include:
Georgian cuisine include:
German cuisine include:
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.
Indonesian cuisine include:
Iranian cuisine include:
Italian cuisine include:
Japanese cuisine include:
Korean cuisine include:
Libyan cuisine include:
Malaysian cuisine include:
Cincalok – A Malay salted shrimp condiment
Mexican cuisine include:
Dutch cuisine include:
Crema de Rocoto
Mayonesa de aceitunas (black olive mayonnaise
Philippine cuisine include:
Banana ketchup – Sauce made from bananas
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.
Polish cuisine include:
Polonaise - a garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs.
Velouté à la polonaise - a velouté sauce mixed with horseradish, lemon juice and sour cream.  Mizeria - a kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
Portuguese cuisine include:
Puerto Rican cuisine include:
Romanian cuisine include:
Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil 
Russian cuisine include:
Spanish cuisine include:
Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
Sauces used in the cuisine of the
Canary Islands include:
Catalan cuisine include:
Swedish cuisine include:
Brunsås Hovmästarsås - made with mustard and dill
Skagen sauce - made with shrimp, mayonnaise and other ingredients
Swiss cuisine include:
Thai cuisine include:
British cuisine include:
Sauces in the
cuisine of the United States include:
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The Escoffier Cookbook. Crown Publishers, Inc.
Corriher, Shirley (1997). "Ch. 4: sauce sense". (1st ed.). New York: William Morrow & Company, Inc. Cookwise, the Hows and Whys of Successful Cooking ISBN . 0-688-10229-8
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^ Victor Ego Ducrot (1998),
Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
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D&L Archived August 19, 2014, at the Wayback Machine, La William
Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
^ Accademia Italiana della Cuisine,
La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
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 2008.
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"Definition of mujdei" (in Romanian). DEX online.
"John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007 . Retrieved 2012.
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