List of sauces
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The following is a list of culinary and prepared sauces used in cooking and food service.
Contents
- 1 General
- 2 By type
- 3 By region
- 4 By country
- 4.1 Argentina
- 4.2 Barbados
- 4.3 Belgium
- 4.4 Bolivia
- 4.5 Canada
- 4.6 Catalonia
- 4.7 UK
- 4.8 France
- 4.9 Georgia
- 4.10 Germany
- 4.11 Greece
- 4.12 India
- 4.13 Indonesia
- 4.14 Iran
- 4.15 Italy
- 4.16 Japan
- 4.17 Korea
- 4.18 Libya
- 4.19 Malaysia
- 4.20 Mexico
- 4.21 Netherlands
- 4.22 Philippines
- 4.23 Portugal
- 4.24 Romania
- 4.25 Russia
- 4.26 Spain
- 4.27 Switzerland
- 4.28 Thailand
- 4.29 United States
- 5 Prepared sauces
- 6 See also
- 7 References
- 8 Further reading
- 9 External links
General
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- Anchovy essence
- Avgolemono
- Barbecue sauce [1]
- Bread sauce
- Capital sauce
- Cocktail sauce
- Coffee sauce
- Coulis
- Duck sauce
- Egusi sauce
- Fry sauce
- Halvaytar
- Mahyawa
- Mignonette sauce
- Mint sauce
- Mushroom ketchup
- Normande sauce
- Pan sauce
- Peppercorn sauce
- Rainbow sauce
- Romesco
- Salad dressing
- Salsa (salsa roja)
- Satzibeli
- Sauce andalouse
- Sauce aurore
- Sauce bercy
- Sauce poulette
- Sauce vin blanc
- Sofrito
- Sour cream sauce
- Steak sauce
- Sweet chilli sauce
- Tomato sauce
- Vinaigrette
- Whipped cream
- Wine sauce
- Worcestershire sauce [2]
By type
Brown sauces
Brown sauces include:
- Bordelaise sauce
- Chateaubriand sauce
- Charcutiere sauce
- Demi glace
- Gravy
- Poutine sauce
- Romesco sauce
- Sauce Africaine
- Sauce au Poivre
- Sauce Robert [3]
Butter sauces
Emulsified sauces
Green sauces
- See Green sauce (salsa verde)
Hot sauces (Chile pepper-tinged sauces)
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Hot sauces include:
- Buffalo Sauce
- Chili sauce
- Datil pepper sauce
- Enchilada sauce
- Sriracha Sauce
- Tabasco sauce
Meat-based sauces
- Amatriciana
- Barese ragù
- Bolognese
- Carbonara
- Cincinnati Chili
- Neapolitan ragù
- Picadillo
- Ragù
- Sloppy Joe
Sauces made of chopped fresh ingredients
- Chimichurri
- Gremolata
- Mujdei
- Onion sauce
- Persillade
- Pesto
- Pico de gallo
- Latin American Salsa cruda of various kinds
- Salsa verde
- Sauce gribiche
- Sauce vierge
- Tkemali
Sweet sauces
- Butterscotch sauce
- Caramel sauce
- Chocolate gravy
- Chocolate sauce
- Custard
- Fudge sauce
- Hard sauce – not liquid, but called a sauce nonetheless
- Fruit sauces
White sauces
- Béchamel sauce [7]
- Mushroom sauce
- Mornay sauce
- Sauce Allemande
- Sauce Américaine
- Suprême sauce
- Velouté
- Yogurt sauce
By region
Africa
Sauces in African cuisine include:
Asia
East Asian sauces
- Prepared sauces
- Doubanjiang
- Sweet bean sauce
- Hoisin sauce
- Oyster sauce
- Plum sauce (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
- Ponzu
- Mala sauce
- Soy sauce
- Sriracha sauce
- Ssamjang
- Tentsuyu
- XO sauce
- Umeboshi paste, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
- Cooked sauces
- Lobster sauce
- Shacha sauce
- Siu haau sauce
- Sweet and sour sauce
- Tianmianjiang
- Teriyaki – a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces
- Budu
- Fish sauce
- Nam chim
- Nam phrik
- Nước chấm
- Padaek
- Pecel
- Pla ra
- Sambal
- Satay sauce or Peanut sauce
- Saus cabai
- Sriracha sauce
- Sweet soy sauce
- Tương
Caucasus
Sauces in Caucasian cuisine (the Caucasus region) include:
Great Britain
Sauces in British cuisine include:
- Gravy
- Bread sauce
- Parsley sauce
- Onion gravy
- Bow Wow Sauce
- Marie Rose sauce
- Brown sauce
- White sauce
- Mushroom sauce
- Cheddar sauce
- Whisky sauce
- Worcestershire sauce
- Redcurrant sauce
- Albert sauce
- Cumberland sauce (Oxford sauce)
- Mint sauce
- Apple sauce
- Horseradish sauce
- Tewkesbury mustard
Mediterranean
Middle East
Sauces in Middle Eastern cuisine include:
South America
Sauces in South American cuisine include:
By country
Argentina
Sauces in Argentine cuisine include:
Barbados
Sauces in the cuisine of Barbados include:
Belgium
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]
- Joppiesaus
- 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
Bolivia
Sauces in Bolivian cuisine include:
Canada
Sauces in Canadian cuisine include:
- Honey garlic sauce
Catalonia
Sauces in Catalan cuisine include:
UK
- Shrewsbury sauce – an English savoury pouring sauce
- Gravy
- Cheddar sauce
- Mint sauce
- Albert sauce
- Apple sauce
France
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:
- Sauce Béchamel – milk-based sauce, thickened with a white roux.
- Sauce Espagnole – a fortified brown veal stock sauce.
- Sauce Velouté – white stock-based sauce, thickened with a roux or a liaison.
- Sauce Hollandaise – an emulsion of egg yolk, butter and lemon or vinegar.
- Sauce Tomate – tomato-based
Additional sauces of French origin include:
- Allemande sauce
- Au jus
- Sauce Bourguignonne
- Breton sauce
- Beurre noir
- Beurre noisette
- Sauce Américaine
- Sauce charcutière
- Chasseur
- Nantua sauce
- Ravigote
- Sauce Robert
- Rouennaise sauce
- Rouille
- Sauce gribiche
- Sauce lyonnaise
- Sauce poivrade
- Soubise sauce
Georgia
Sauces in Georgian cuisine include:
Germany
Sauces in German cuisine include:
Greece
Sauces in Greek cuisine include:
India
Sauces in Indian cuisine include:
Indonesia
Sauces in Indonesian cuisine include:
Iran
Sauces in Iranian cuisine include:
Italy
Sauces in Italian cuisine include:
- Agliata – a garlic sauce in Italian cuisine
- Agrodolce
- Arrabbiata sauce
- Bagna càuda
- Bolognese sauce
- Checca sauce
- Fra diavolo sauce
- Marinara sauce [11]
- Neapolitan sauce
- Pesto
- Ragù [12]
- Savore Sanguino
- Sugo all'amatriciana
- Sugo alla puttanesca
- Vincotto
- Vodka sauce
Japan
Sauces in Japanese cuisine include:
- Shottsuru
- Tare sauce
- Ponzu
- Umeboshi paste, or Japanese pickled plum sauce
Korea
Sauces in Korean cuisine include:
Libya
Sauces in Libyan cuisine include:
Malaysia
Sauces in Malaysian cuisine include:
Mexico
Sauces in Mexican cuisine include:
Netherlands
Sauces in Dutch cuisine include:
Philippines
Sauces in Philippine cuisine include:
- Bagoong [18]
- 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.
Portugal
Sauces in Portuguese cuisine include:
- Cebolada – an onion sauce of Portuguese origin used for fish and game.
Romania
Sauces in Romanian cuisine include:
Russia
Sauces in Russian cuisine include:
Spain
Sauces in Spanish cuisine include:
Canary Islands
Sauces used in the cuisine of the Canary Islands include:
Switzerland
Sauces in Swiss cuisine include:
Thailand
Sauces in Thai cuisine include:
United States
Sauces in the cuisine of the United States include:
- Cincinnati Chili
- Comeback sauce
- Detroit Coney Sauce
- Henry Bain sauce
- Mumbo sauce
- Red-eye gravy
- Sausage gravy
Puerto Rico
Sauces in Puerto Rican cuisine include:
Prepared sauces
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See also
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- Chutney
- Compound butter
- Condiment
- Deglazing (cooking)
- Dip (food)
- Fermented bean paste
- Fondue
- Gastrique – caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[23]
- List of condiments
- List of dessert sauces
- List of fish sauces
- Marination
- Outline of food preparation
- Reduction (cooking)
- Relish
- Sauce boat
- Saucery
- Saucier
- Soup
- Spread (food)
- Sweet bean paste
References
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- ↑ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
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- ↑ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (Spanish)
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- ↑ D&L, 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
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
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- ↑ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5
Further reading
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- Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128–143. Murdoch Books. ISBN 9781740454124
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External links
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