fruit sauce on:
[Wikipedia]
[Google]
[Amazon]
The following is a list of notable culinary and prepared
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* (salsa roja)
*
*
* – a velouté sauce flavored with tomato
*
* – prepared using mushrooms and lemon
*
*
*
*
*
*
*
*
*
include:
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
The following is a list of notable culinary and prepared sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s used in cooking and food service
The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many ...
.
General
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* (salsa roja)
*
*
* – a velouté sauce flavored with tomato
*
* – prepared using mushrooms and lemon
*
*
*
*
*
*
*
*
*
By type
Brown sauces
include:
*
*
*
*
*
*
*
*
*
*
*
Butter sauces
*
*
*
* Beurre noisette
''Beurre noisette'' (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.
*
*
*
*
*
*
*
* (w/ chilli)
*Mustard sauces
**
* Chile pepper-tinged sauces
* s include:
**
**
** sauce
** sauce
**
**
**
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* Latin American Salsa cruda of various kinds
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* not liquid, but called a sauce nonetheless
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Sauces in
: Prepared 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
*
*
*
*
*
* – a way of cooking in Japan, a branch of sauces in North America
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Sauces in Middle Eastern cuisine include:
*
*
*
Sauces in Argentine cuisine include:
*
*
*
*
* Picantina
*
Sauces in
In the late 19th century, and early 20th century, the chef 
Additional sauces of French origin include:
Sauces in
Sauces in
Sauces in
Sauces in Korean cuisine include:
*
Sauces in Mexican cuisine include:
*
*
*
*Salsa Macha
*
Sauces in
*
*
* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables, chicken gizzard, and fish
* – Spicy thick coconut milk and lime sauce
* – The sauce is made with sofrito, chilies, ketchup,
Sauces in Russian cuisine include:
*
Sauces in Catalan cuisine include:
*
*
*
*
Sauces in
Sauces in British cuisine include:
*
*
*
*
*
* (Oxford sauce)
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Sauces in the
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
''Essential Seafood Cookbook''
Seafood sauces, p. 128–143. Murdoch Books. * *
"Sauce" entry at Encyclopædia Britannica
{{Condiments Condiments * *
Fish sauces
* * * *Green sauces
* SeeTomato sauces
* *Hot sauces
* Pepper sauces
*Mustard sauces
**
* Chile pepper-tinged sauces
* s include:
**
**
** sauce
** sauce
**
**
**
Meat-based sauces
*
*
*
*
*
*
*
*
Pink sauces
* See Pink sauceSauces made of chopped fresh ingredients
*
*
*
*
*
*
*
* Latin American Salsa cruda of various kinds
*
*
*
*
Sweet sauces
*
*
*
*
*
*
*
*
*
*
* not liquid, but called a sauce nonetheless
*
*
*
*
*
*
*
*
White sauces
*
*
*
*
*
*
*
*
*
*
By region
Africa
Sauces in African cuisine
African or Africans may refer to:
* Anything from or pertaining to the continent of Africa:
** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa
*** Ethn ...
include:
*
*
*
*
*
Asia
East Asian sauces
: Prepared 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
*
*
*
*
*
* – a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Caucasus
Sauces inCaucasian cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus.
Traditional dishes Plates
Some popular cheeses from the Caucasus include:
* Ashvlagwan ''(Ашвлагуан)'' — Abkhaz smoked cheese, si ...
(the Caucasus
The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia (country), Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range ...
region) include:
*
*
*
Mediterranean
*
Middle East
Sauces in Middle Eastern cuisine include:
*
*
*
South America
Sauces inSouth American cuisine
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North Ameri ...
include:
*
*
*
*
*
*
By country
Argentina
Sauces in Argentine cuisine include:
*
*
*
*
* Picantina
*
Barbados
Sauces in the cuisine ofBarbados
Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of and has a population of about 287,000 (2019 estimate) ...
include:
*
Belgium
Sauces inBelgian cuisine
Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German 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
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
, tomato and spices
* Sauce "Pickles
Pickles may refer to:
Dogs
* Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966
* Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball
* Mr. Pickles, the titular demonic dog in ...
"– a yellow vinegar based sauce with turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
, mustard and crunchy vegetable chunks, similar to Piccalilli
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.Spelling as per The Chambers Dictionary, 1994, . Regional recipes vary considerably.
Etymology
The ''Oxford ...
.
* – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
* Sauce Lapin - a popular sauce made with Sirop de Liège
(French for ''Liège syrup'', in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed.
Core ...
Bolivia
Sauces in Bolivian cuisine
Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Germans, Italians, French, and Arabs due to the arri ...
include:
*
Brazil
* *Canada
Sauces inCanadian cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their own culinary traditions in what is now Canada since time immemorial. The adve ...
include:
*
*
Chile
* *Salsa Americana
Salsa Americana, also known as simply Americana, is a Chilean sauce made from a finely chopped or blended mixture of pickles, pickled carrots and pickled onions. One typically finds this condiment used on a traditional completo along with tomato ...
– Chilean relish made of Pickles, Picked Onions and Pickled Carrots
* Chancho en piedra
China
Colombia
*Denmark
* - A key ingrediant in the Danish national dish ''Stegt flæsk med persillesovs''. * * Rævesauc * Danish RemouladeEngland
*Halford Leicestershire Table Sauce
Halford Leicestershire Table Sauce, also Halford sauce or Leicestershire sauce, was once a common condiment in the US, akin to catsup or Worcestershire sauce today.
Bottled in England, this sauce was imported to the United States via Boston. It w ...
* Worcestershire sauce
* Tewkesbury mustard
Tewkesbury mustard is a blend of mustard flour and grated horseradish root. The mustard was developed in the English town of Tewkesbury in Gloucestershire, and gained a certain reputation in the 17th century, becoming a staple condiment of the kitc ...
* HP Sauce
HP Sauce is a British brown sauce, the main ingredients of which are tomatoes and tamarind extract. It was named after London's Houses of Parliament. After making its first appearance on British dinner tables in the late 19th century, HP Sauce ...
France
In the late 19th century, and early 20th century, the chef Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
consolidated the list of sauces proposed by Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...
to four Grandes-Sauces-de-Base in ''Le guide culinaire''.
They are:
* – a fortified brown veal stock sauce.
* – white stock-based sauce, thickened with a roux or a liaison.
* – an orange sauce , commonly for duck à l'orange.
* – milk-based sauce, thickened with a white roux.
* – a tomato-based sauce.
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.
* – an emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...
of egg yolk, butter, and an acid such as lemon or vinegar.
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
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
:
* Espagnole sauce
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions ...
* Velouté sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and ...
* Béchamel sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Gree ...
* Tomato sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...
* Hollandaise sauce
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
It is well kn ...
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.
Additional sauces of French origin include:
Georgia
Sauces in Georgian cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. E ...
include:
*
*
*
Germany
Sauces in German cuisine include: * *Greece
Sauces in Greek cuisine
Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...
include:
*
*
*
*
*
India
Sauces are usually called Chatni orChutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...
in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
* Coconut chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...
(South India)
* Garlic chutney
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili pep ...
(South India)
* Dal/ groundnut chutney (South India)
* Pumpkin Chutney
A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...
(South India)
* Bell pepper Chutney (South India)
* Methi Chutney
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredient ...
(South India)
* Mango Chutney (South India)
* Coriander (North India)
* Mint chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
...
(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
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...
include:
* – a garlic sauce in Italian cuisine
*
*
*
*
*
*
*
*
*
*
* Parma Rosa - A blend of marinara and alfredo.
*
*
*
*
*
*
*
*
*
Jamaica
Sauces inJamaican cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also ...
include:
*
Japan
Sauces inJapanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...
include:
*
*
*
* , or Japanese pickled plum sauce
*
Korea
Sauces in Korean cuisine include:
*
Libya
Sauces inLibyan cuisine
The cuisine of Libya is Arab and Mediterranean with Italian influence. One of the most popular Libyan dishes is ''bazin'', an unleavened bread prepared with barley, water and salt. ''Bazin'' is prepared by boiling barley flour in water and then ...
include:
*
Malaysia
Sauces in Malaysian cuisine include: *Mexico
Sauces in Mexican cuisine include:
*
*
*
*Salsa Macha
*Salsa Verde
Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, ...
*Salsa Roja
Salsa roja () is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.
This red sauce comes in subtypes: ''salsa cocida'' ("cooked sauce"), in which the i ...
*Salsa Borracha
Netherlands
Sauces inDutch cuisine
Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, ...
include:
*
*
Peru
* *Ocopa
''Ocopa'' is a smooth sauce flavored with or black mint huacatay a plant, originally from the city of Arequipa, Peru. It may be served hot, as dressing for boiled potatoes, or used as a garnish for cold hard-boiled egg
Boiled eggs are eggs, ...
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)
Philippines
Sauces in Philippine cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...
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
Guam (; ch, Guåhan ) is an organized, unincorporated territory of the United States in the Micronesia subregion of the western Pacific Ocean. It is the westernmost point and territory of the United States (reckoned from the geographic cent ...
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.
Poland
Sauces inPolish cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...
include:
* Black Polish sauce ( pl, 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 meatball
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many type ...
s, 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
Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on ma ...
. 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 ( pl, Szary sos polski) – Consists of roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cook ...
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
Polish may refer to:
* Anything from or related to Poland, a country in Europe
* Polish language
* Poles
Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, w ...
: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar ...
s.
* – A kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in p ...
or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
* Muślinowy sauce – A sauce perhaps similar to Hollandaise
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
It is well known ...
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 ( pl, 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 ( pl, Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Portugal
Sauces inPortuguese cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others.
''Culinária Portuguesa'', by António-Maria De O ...
include:
* – An onion sauce
Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white.
Many various ingredients may be use ...
of Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
origin used for fish and game.
*Cervejeira sauce – A beer sauce predominantly used for steaks.
*Escabeche
__NOTOC__
Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored w ...
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 inPuerto Rican cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos.
History
Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, an ...
include:
*
*
* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables, chicken gizzard, and fish
* – Spicy thick coconut milk and lime sauce
* – The sauce is made with sofrito, chilies, ketchup, sour orange
Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross bet ...
, Worcestershire sauce, and mayonnaise
*
*
*
*
*
*
Romania
Sauces in Romanian cuisine include: *Russia
Sauces in Russian cuisine include:
*
Spain
Sauces inSpanish cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...
include:
Canary Islands
Sauces used in the cuisine of the Canary Islands include: *Basque
*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 ingredientsSwitzerland
Sauces inSwiss cuisine
Swiss cuisine is influenced by Austrian, French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are mad ...
include:
* – a butter-based sauce served with grilled beef
Thailand
Sauces in Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...
include:
*
*
*
*
*
*
*
United Kingdom
Sauces in British cuisine include:
*
*
*
*
*
* (Oxford sauce)
*
*
*
*
*
*
*
*
*
*
*
*
*
*
United States
Sauces in the cuisine of the United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures an ...
include:
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Vietnam
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are: * - Fermented shrimp sauce * - Caramalised, vegetable dip * - Anchovy sauce * - Green chili with seafood sauce * ** - Salty fish sauce ** - Sweet fish sauce ** - Ginger fish sauce * - Peanut saucePrepared sauces
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
See also
* * * * * * * * * * * * * *List of mayonnaises
This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. It is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice;
May ...
*
* List of syrups
*
*
*
*
*
*
*
*
*
*
References
Book sources
* * * *Further reading
* * * Murdoch (2004''Essential Seafood Cookbook''
Seafood sauces, p. 128–143. Murdoch Books. * *
External links
"Sauce" entry at Encyclopædia Britannica
{{Condiments Condiments * *