List of sauces



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

General



 * – Creamy sauce accompanies with seafood
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – Creamy sauce accompanies with seafood
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – Creamy sauce accompanies with seafood
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – Creamy sauce accompanies with seafood
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – Creamy sauce accompanies with seafood
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * (salsa roja)
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – a velouté sauce flavored with tomato
 * – prepared using mushrooms and lemon
 * – prepared using mushrooms and lemon
 * – prepared using mushrooms and lemon

Prepared sauces




Brown sauces
include:

Butter sauces

 * – Butter emulsified with water
 * Beurre noisette – Brown butter sauce
 * – Butter emulsified with water
 * Beurre noisette – Brown butter sauce

Emulsified sauces

 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)
 * (w/ chilli)

Green sauces

 * See

Hot sauces

 * Pepper sauces


 * Mustard sauces
 * Chile pepper-tinged sauces
 * Chile pepper-tinged sauces


 * s include:
 * sauce
 * sauce
 * sauce
 * sauce

Meat-based sauces




Pink sauces

 * See Pink sauce

Sauces made of chopped fresh ingredients

 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds
 * Latin American Salsa cruda of various kinds

Sweet sauces

 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless
 * – not liquid, but called a sauce nonetheless

Africa
Sauces in African cuisine include:

East Asian sauces
Sauces in East Asian cuisine include:


 * (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
 * , 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
 * (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
 * , 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
 * (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
 * , 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
 * , 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
 * , 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
 * , 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
 * Cooked sauces


 * – a way of cooking in Japan, a branch of sauces in North America
 * – a way of cooking in Japan, a branch of sauces in North America
 * – a way of cooking in Japan, a branch of sauces in North America
 * – a way of cooking in Japan, a branch of sauces in North America
 * – a way of cooking in Japan, a branch of sauces in North America
 * – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces
Sauces in Southeast Asian cuisine include:



Caucasus
Sauces in Caucasian cuisine include:

Mediterranean
Sauces in Mediterranean cuisine include:

Middle East
Sauces in Middle Eastern cuisine include:
 * Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece
 * Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece
 * Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece
 * Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece

South America
Sauces in South American cuisine include:

Argentina
Sauces in Argentine cuisine include:

Barbados
Sauces in the cuisine of Barbados include:

Belgium
Sauces in Belgian cuisine include:
 * Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers
 * Brasil sauce – mayonnaise with pureed pineapple, tomato and spices
 * – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Bolivia
Sauces in Bolivian cuisine include:

Brazil
Sauces in Brazilian cuisine include:

Canada
Sauces in Canadian cuisine include:

Chile
Sauces in Chilean cuisine include:
 * Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots
 * Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots

China

 * Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce
 * Dark soy sauce (老抽) – a darker-colored sauce used for color
 * Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces
 * Sweet bean sauce (甜面酱) – a thick savory paste
 * Oyster sauce (蚝油)
 * Fermented bean curd (腐乳) – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine
 * Douchi (豆豉) – fermented black beans, usually in a brine
 * Cooking wine (料酒)
 * Black vinegar (陈醋)
 * Cha Shao sauce (叉烧酱, Cantonese: Char Siu)
 * Duo Jiao (剁椒) - chili sauce.
 * Ci Ba La (糍粑辣) - a chili sauce.
 * Zao La (糟辣) - a chili sauce.
 * Lao Guo La (烙锅辣) - a chili sauce. One famous brand is Lao Gan Ma.
 * Rib sauce (排骨酱)
 * Chili oil (红油) – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep
 * Doubanjiang (豆瓣酱) – a mix of fermented beans, chilis, salt, and flour used for flavor and color
 * Soy bean Paste / Yellow bean paste (黄酱)
 * Fish sauce (鱼露)
 * Garlic chive flower sauce (韭花酱)
 * Guaiwei (怪味)
 * Haixian sauce (海鲜酱, Cantonese: Hoisin)
 * Plum sauce (苏梅酱)
 * Sesame oil (香油)
 * Sesame Paste (麻酱)
 * Mala (麻辣)
 * Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
 * Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
 * Soy sauce paste
 * White vinegar (白醋)
 * XO sauce (XO酱) – a spicy seafood sauce that originated from Hong Kong.
 * Yongfeng chili sauce (永丰辣酱)
 * Yuxiang (魚香)

Colombia
Sauces in Colombian cuisine include:

Denmark
Sauces in Danish cuisine include:
 * – a key ingredient in the Danish national dish Stegt flæsk med persillesovs

England
Sauces in English cuisine include:
 * Halford Leicestershire Table Sauce
 * Worcestershire sauce
 * Tewkesbury mustard
 * HP Sauce

France
Sauces in French cuisine include:


 * 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.
 * Béchamel – milk-based sauce, thickened with a white roux.
 * 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.
 * 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.
 * Bigarade sauce – an orange sauce, commonly for duck à l'orange.
 * 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.
 * Espagnole sauce – a fortified brown veal stock sauce.
 * Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
 * 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.
 * Tomate – a tomato-based sauce.
 * Velouté – white stock-based sauce, thickened with a roux or a liaison.
 * Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.

Georgia
Sauces in Georgian cuisine include:

Germany
Sauces in German cuisine include:

Greece
Sauces in Greek cuisine include:

India
Sauces in Indian cuisine include:
 * Coconut chutney (South India)
 * Garlic chutney (South India)
 * Mango Chutney (South India)
 * Coriander (North India)
 * Mint chutney (North India)
 * Tomato chutney
 * Imli (North India)
 * Green chillies
 * Aloobukhara (North India)
 * Khajoor (North India)

Indonesia
Sauces in Indonesian cuisine include:

Iran
Sauces in Iranian cuisine include:

Italy
Sauces in Italian cuisine include:
 * Bolognese ragù
 * Bolognese ragù
 * Bolognese ragù
 * Bolognese ragù
 * Bolognese ragù
 * Bolognese ragù
 * Bolognese ragù

Jamaica
Sauces in Jamaican cuisine include:

Japan
Sauces in Japanese cuisine include:
 * , or Japanese pickled plum sauce
 * , or Japanese pickled plum sauce
 * , or Japanese pickled plum sauce
 * , 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:
 * Salsa macha
 * Salsa Verde
 * Salsa Roja
 * Salsa borracha
 * Salsa Verde
 * Salsa Roja
 * Salsa borracha

Netherlands
Sauces in Dutch cuisine include:

Peru
Sauces in Peruvian cuisine include: Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
 * Ocopa
 * Ocopa

Philippines
Sauces in Filipino cuisine include:
 * – 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.
 * – 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.
 * – 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.
 * – 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.
 * – 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 (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 (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.
 * – 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.
 * – 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 (Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
 * – A velouté sauce mixed with horseradish, lemon juice and sour cream.
 * Yellow Polish sauce (Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Portugal
Sauces in Portuguese cuisine include:
 * – 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.
 * – 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:
 * Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for green banana, onions, root vegetables, chicken gizzard, and fish
 * Ají de leche de coco – Spicy thick coconut milk and lime sauce
 * – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
 * Ají de leche de coco – Spicy thick coconut milk and lime sauce
 * – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise

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:

Catalonia
Sauces in Catalan cuisine include:

Sweden
Sauces in Swedish cuisine include:
 * Hovmästarsås - made with mustard and dill
 * Lingonberry sauce
 * Skagen sauce - made with shrimp, mayonnaise and other ingredients
 * Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland
Sauces in Swiss cuisine include:
 * – a butter-based sauce served with grilled beef

Thailand
Sauces in Thai cuisine include:

United Kingdom
Sauces in British cuisine include:
 * (Oxford sauce)
 * (Oxford sauce)
 * (Oxford sauce)
 * (Oxford sauce)
 * (Oxford sauce)
 * (Oxford sauce)

United States
Sauces in the cuisine of the United States include:

Uruguay
Sauces in the cuisine of Uruguay include:

Vietnam
Sauces in Vietnamese cuisine include:

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:
 * - Fermented shrimp sauce
 * - Caramalised, vegetable dip
 * - Green chili with seafood sauce
 * - Salty fish sauce
 * - Sweet fish sauce
 * - Ginger fish sauce
 * - fermented bean paste
 * - Ginger fish sauce
 * - fermented bean paste