List of Sauces
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List of Sauces
A chef 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.


By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Seared ahi tuna in a beurre blanc chocolate sauce

Emulsified sauces

Remoulade seaweed sauce

Fish sauces

Green sauces

Tomato sauces

Hot sauces

  • Pepper sauces
  • Pique sauce
    Mustard sauces
    • Mustard – Usage of mustard condiment in foods
  • Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based sauces

Neapolitan ragù sauce atop pasta

Pink sauces

Sauces made of chopped fresh ingredients

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

Sweet sauces

Pork with peach sauce

White sauces

Mornay sauce poured over an orecchiette pasta dish

By region


Maafe sauce is based upon peanuts

Sauces in African cuisine include:


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 Nc ch?m


Sauces in Caucasian cuisine (the Caucasus region) include:


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:

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:

  • "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[10]
  • 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


Sauces in Bolivian cuisine include:



Sauces in Canadian cuisine include:


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



  • Hogao – Colombian style sofrito



Beef with espagnole sauce and fries

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:

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


Chicken in satsivi sauce

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.


A European version of Babi panggang sauce

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 Japanese cuisine include:


Traditional Korean soy sauce

Sauces in Korean cuisine include:


Sauces in Libyan cuisine include:


Sauces in Malaysian cuisine include:

  • Cincalok – A Malay salted shrimp condiment


Chicken in a red mole sauce

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:

  • Bagoong [18]
  • Banana ketchup – Sauce made from bananas
  • Latik
  • 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.


Sauces in 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.[19]
  • Mizeria - a kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.


Sauces in Portuguese cuisine include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa


Sauces in Romanian cuisine include:

  • Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil [20]


Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:


Sauces in Spanish cuisine include:

  • Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

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:

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


Sauces in Swiss cuisine include:


Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade apple sauce being prepared

Sauces in British cuisine include:

United States

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

Prepared sauces

See also


Fermented hot sauce
  1. ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
  2. ^ 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 2017.
  3. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  4. ^ 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.
  5. ^ 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 2012.
  6. ^ 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.
  7. ^ "Béchamel definition". Merriam-Webster.
  8. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  9. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  10. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  11. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  12. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  13. ^ 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.
  14. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  15. ^ 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 2012.
  16. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved 2010.
  17. ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 2012.
  18. ^ 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.
  19. ^
  20. ^ "Definition of mujdei" (in Romanian). DEX online.
  21. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved 2012.
  22. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009.
  23. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.

Further reading

External links

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