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List of sauces facts for kids

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Whisking sauce-01
A cook whisking a sauce
Fresh Asparagus and hollandaise
Hollandaise sauce, on asparagus
Rujak manis 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.

General

Steak au poivre
Steak au poivre with a peppercorn sauce
Spaghetti al pomodoro, icona della cucina italiana nel mondo.
Spaghetti being prepared with tomato sauce

By type

Brown sauces

Filet de Porc à la Bordelaise
Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Bali Hai seared ahi
Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Remoulade frisch
Remoulade seaweed sauce

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Main page: List of hot sauces
  • Pepper sauces
Pique sauce
Pique sauce
  • Mustard sauces
  • Chile pepper-tinged sauces
See also: List of hot sauces
Phrik nam pla (cropped)
Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based sauces

Paccheri rigati al ragù Napoletano
Neapolitan ragù sauce atop paccheri
Main page: List of meat-based sauces

Pink sauces

  • See Pink sauce

Sauces made of chopped fresh ingredients

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

Sweet sauces

Creme anglaise et pain d'epices DSC00137
Crème anglaise over a slice of pain d'épices
Foodjf9863
Pork with peach sauce

White sauces

Sauce Mornay
Mornay sauce poured over an orecchiette pasta dish

By region

Africa

Maafé
Maafe sauce is based upon peanuts

Sauces in African cuisine include:

Asia

East Asian sauces

Korean.cuisine-Choganjang-01
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
  • Lobster sauce
  • Shacha sauce
  • Siu haau sauce
  • Sweet and sour sauce
  • Sweet bean sauce, also known as Tianmianjiang
  • Teriyaki – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces

Sambal cobek
Traditional sambal terasi served on stone mortar with garlic and lime
Banh te My Duc 2
A bowl of Nước chấm

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Mediterranean

Factoría de salazones 001
An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

Middle East

Skhug
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

Argentina

Salsa golf
Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:

Barbados

Sauces in the cuisine of Barbados include:

  • Bajan pepper sauce

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
  • 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

Salsa de rocotó-2009
Llajwa

Sauces in Bolivian cuisine include:

  • Llajwa

Brazil

Canada

Sauces in Canadian cuisine include:

Chile

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

China

Main page: List of Chinese sauces

Colombia

Denmark

  • Persillesovs - A key ingrediant in the Danish national dish Stegt flæsk med persillesovs.
  • Brun sovs
  • Rævesauc
  • Danish Remoulade

England

France

Sauce Spagnole-09
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. 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.

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 that have also come to be known as the Five Mother Sauces 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. The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.

Rouillesauce1
Rouille sauce
Roti de boeuf à la bourguignonne
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.
Beurre maître d'hôtel Fresh butter kneaded with chopped parsley, pepper and lemon juice.
Beurre noir Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (skate).
Beurre noisette Lightly browned butter with lemon juice.
Beurre vert Butter mixed with the juice extracted from spinach.
Sauces
Allemande Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.
Américaine Mayonnaise, blended with puréed lobster and mustard.
Béarnaise Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.
Bercy Chopped shallots, butter and white wine, with either fish stock or meat stock.
Bordelaise Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.
Bourguignonne Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.
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.
Charcutière Sauce Robert (below) garnished with gherkins.
Chasseur Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.
Demi-glace A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.
Gribiche Mayonnaise with hard-boiled eggs, mustard, capers and herbs
Hollandaise Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.
Lyonnaise Fried onions with white wine and vinegar reduced and mixed with demi-glace.
Mayonnaise Egg yolks with vinegar or lemon juice, beaten with oil.
Nantua Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.
Périgueux Demi-glace, chopped truffles and madeira.
Poivrade Diced vegetables with herbs, with demi-glace
Ravigote Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.
Rémoulade Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.
Robert Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.
Rouennaise Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots
Rouille Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.
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.
Tartare Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.
Vénitienne White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.

Georgia

Satsivi (2)
Chicken in satsivi sauce

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

Greece

Tzatziki meze or appetizer, also used as a sauce
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:

Iran

Sauces in Iranian cuisine include:

Italy

Pizza marinara
Pizza marinara – a simple pizza prepared with marinara sauce
El Altissimo - the sauces
Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

Jamaica

Sauces in Jamaican cuisine include:

  • Jerk sauce

Japan

Sauces in Japanese cuisine include:

Korea

Traditional Korean soy sauce
Traditional Korean soy sauce

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

  • Filfel chuma

Malaysia

Sauces in Malaysian cuisine include:

Mexico

ChickRedMole
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

Suman with latik
Cassava suman with Latik

Sauces in Philippine cuisine include:

  • Bagoong
  • Banana ketchup
  • 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.

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 – 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 – A velouté sauce mixed with horseradish, lemon juice and sour cream.
  • 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 – 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:

Ajilimojili Chicken (9373907910)
Chicken with Ajilimójili, rice, and salsa
Mojito Isleño
Mojito Isleño

Romania

Sauces in Romanian cuisine include:

Russia

Khrenovina-sauce
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:

Basque

  • Vizcaína

Catalonia

Romesco i ingredients
Romesco ingredients and sauce

Sauces in Catalan cuisine include:

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 2
Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade-applesauce-in-progress
Homemade apple sauce being prepared
Mint Sauce
Mint sauce

Sauces in British cuisine include:

United States

American biscuits and gravy
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:

  • 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
    • 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

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