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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.

Contents

GeneralEdit

By typeEdit

Brown saucesEdit

 
Pork fillet with Bordelaise sauce

Brown sauces include:

Butter saucesEdit

 
Seared ahi tuna in a beurre blanc sauce

Emulsified saucesEdit

Fish saucesEdit

Green saucesEdit

Tomato saucesEdit

Hot saucesEdit

  • Pepper sauces
  •  
    Pique sauce
    Mustard sauces
  • Chile pepper-tinged sauces
 
Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based saucesEdit

 
Neapolitan ragù sauce atop pasta

Sauces made of chopped fresh ingredientsEdit

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

Sweet saucesEdit

 
Pork with peach sauce

White saucesEdit

 
Mornay sauce poured over an orecchiette pasta dish

By regionEdit

AfricaEdit

 
Maafe sauce is based upon groundnuts

Sauces in African cuisine include:

AsiaEdit

East Asian saucesEdit

 
Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar

Southeast Asian saucesEdit

 
Traditional sambal terasi served on stone mortar with garlic and lime
 
A bowl of Nước chấm

CaucasusEdit

Sauces in Caucasian cuisine (the Caucasus region) include:

MediterraneanEdit

 
An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain
  • Garum – Fermented fish sauce used as a condiment

Middle EastEdit

 
Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

South AmericaEdit

Sauces in South American cuisine include:

By countryEdit

ArgentinaEdit

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

Sauces in Argentine cuisine include:

BarbadosEdit

Sauces in the cuisine of Barbados include:

BelgiumEdit

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[11]
  • 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

BoliviaEdit

Sauces in Bolivian cuisine include:

BrazilEdit

CanadaEdit

Sauces in Canadian cuisine include:

ChileEdit

  • Pebre – Chilean condiment
  • Chancho en piedra

ChinaEdit

ColombiaEdit

EnglandEdit

FranceEdit

 
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

GeorgiaEdit

 
Chicken in satsivi sauce

Sauces in Georgian cuisine include:

GermanyEdit

Sauces in German cuisine include:

GreeceEdit

Sauces in Greek cuisine include:

IndonesiaEdit

 
A European version of Babi panggang sauce

Sauces in Indonesian cuisine include:

IranEdit

Sauces in Iranian cuisine include:

ItalyEdit

 
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:

JapanEdit

Sauces in Japanese cuisine include:

KoreaEdit

 
Traditional Korean soy sauce

Sauces in Korean cuisine include:

LibyaEdit

Sauces in Libyan cuisine include:

MalaysiaEdit

Sauces in Malaysian cuisine include:

MexicoEdit

 
Chicken in a red mole sauce

Sauces in Mexican cuisine include:

NetherlandsEdit

Sauces in Dutch cuisine include:

PeruEdit

PhilippinesEdit

Sauces in Philippine cuisine include:

  • Bagoong [19]
  • 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.

PortugalEdit

Sauces in Portuguese cuisine include:

Puerto RicoEdit

Sauces in Puerto Rican cuisine include:

 
Chicken with Ajilimójili, rice, and salsa

RomaniaEdit

Sauces in Romanian cuisine include:

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

RussiaEdit

 
Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

SpainEdit

Sauces in Spanish cuisine include:

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

Canary IslandsEdit

Sauces used in the cuisine of the Canary Islands include:

VasqueEdit

CataloniaEdit

 
Romesco ingredients and sauce

Sauces in Catalan cuisine include:

SwitzerlandEdit

Sauces in Swiss cuisine include:

ThailandEdit

 
Nam chim chaeo sauce

Sauces in Thai cuisine include:

United KingdomEdit

 
Homemade apple sauce being prepared

Sauces in British cuisine include:

United StatesEdit

 
Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

UruguayEdit

Prepared saucesEdit

See alsoEdit

ReferencesEdit

 
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. ^ 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 June 15, 2017.
  4. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  5. ^ 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.
  6. ^ 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 April 16, 2012.CS1 maint: Uses editors parameter (link)
  7. ^ 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.
  8. ^ "Béchamel definition". Merriam-Webster.
  9. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  10. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  11. ^ D&L Archived August 19, 2014, at the Wayback Machine, La William
  12. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  13. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  14. ^ 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 January 7, 2008.
  15. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  16. ^ 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.
  17. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20, 2010.
  18. ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved May 21, 2012.
  19. ^ 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.
  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 September 5, 2012.
  22. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved May 20, 2009.
  23. ^ Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.

Further readingEdit

External linksEdit