List of sauces

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Hollandaise sauce
Hollandaise sauce served atop Eggs Royale
A chef whisking a sauce
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

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

General

Steak au poivre with a peppercorn sauce
Spaghetti with tomato sauce and cheese

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Green sauces

Hot sauces (Chile pepper-tinged sauces)

Phrik nam pla is a common hot sauce in Thai cuisine

Hot sauces include:

Meat-based sauces

Neapolitan ragù sauce atop pasta

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 groundnuts

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

Southeast Asian sauces

Traditional sambal terasi served on stone mortar with garlic and lime
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

Middle East

Commercially prepared red skhug, 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

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:

Canada

Sauces in Canadian cuisine include:

France

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:

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

Georgia

Chicken in satsivi sauce

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

Greece

Tzatziki

Sauces in Greek cuisine include:

Melitzanosalata Taramosalata

Indonesia

A European version of Babi panggang sauce

Sauces in Indonesian cuisine include:

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:

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:

Mexico

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

Netherlands

Sauces in Dutch cuisine include:

Philippines

Cassava suman smothered in Latik

Sauces in Philippine cuisine include:

Portugal

Sauces in Portuguese cuisine include:

Romania

Sauces in Romanian cuisine include:

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:

Catalonia

Sauces in Catalan cuisine include:

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:

Puerto Rico

Sauces in Puerto Rican cuisine include:

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. ↑ Schlesinger, Fay (November 3, 2009). "It's out after 170 years, the secret of Worcestershire Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012.
  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 16 April 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. (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, 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". Retrieved 7 January 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 March 14, 2012.
  16. ↑ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  17. ↑ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 21 May 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. ↑ "Definition of mujdei" (in Romanian). DEX online.
  20. ↑ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012.
  21. ↑ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.
  22. ↑ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
  23. ↑ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012.
  24. ↑ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5

Further reading

External links

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