List of sauces on:
[Wikipedia]
[Google]
[Amazon]
The following is a list of notable
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The following is a list of notable culinary
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs ...
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 word t ...
s used in cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vari ...
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 man ...
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General
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By type
Brown sauces
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Butter sauces
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* 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.
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* Latin American Salsa cruda of various kinds
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Sauces in
: Prepared sauces
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* , or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
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: Cooked sauces
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* – a way of cooking in Japan, a branch of sauces in North America
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Sauces in
Sauces in Argentine cuisine include:
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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:
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Sauces in
Sauces in
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* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables,
Sauces in Russian cuisine include:
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Sauces in
Sauces in
Sauces in
Sauces in the
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''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
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* Chile pepper-tinged sauces
* s include:
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Meat-based sauces
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Pink sauces
* See Pink sauceSauces made of chopped fresh ingredients
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* Latin American Salsa cruda of various kinds
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Sweet sauces
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White sauces
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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:
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Asia
East Asian sauces
: Prepared sauces
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* , or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
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: Cooked sauces
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Southeast Asian sauces
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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:
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Mediterranean
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Middle East
Sauces in Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...
include:
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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 Am ...
include:
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By country
Argentina
Sauces in Argentine cuisine include:
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* Picantina
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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:
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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 centurie ...
, 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 ...
"– 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.
* – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
* Sauce Lapin - a popular sauce made with Sirop de Liège
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 arr ...
include:
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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:
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Chile
* * Salsa Americana – Chilean relish made of Pickles, Picked Onions and Pickled Carrots * Chancho en piedraChina
Colombia
*Denmark
* - A key ingrediant in the Danish national dish ''Stegt flæsk med persillesovs''. * * Rævesauc * Danish RemouladeEngland
* Halford Leicestershire Table Sauce * Worcestershire sauce * Tewkesbury mustard * HP SauceFrance
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-An ...
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
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
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. Althou ...
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 r ...
:
* 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'', Edi ...
* Velouté sauce
* 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 Greek ...
* 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 ...
* 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 kno ...
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:
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Germany
Sauces inGerman cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...
include:
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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, oliv ...
include:
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India
Sauces are usually calledChatni
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.
A ...
or 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 sau ...
in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
* Coconut chutney (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 ...
(South India)
* Dal/ groundnut chutney (South India)
* Pumpkin Chutney (South India)
* Bell pepper Chutney
A bell is a directly struck idiophone percussion instrument. Most bells have the shape of a hollow cup that when struck vibrates in a single strong strike tone, with its sides forming an efficient resonator. The strike may be made by an intern ...
(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 ingredients ...
(South India)
* Mango Chutney
Green mango chutney, also known as ''raw mango chutney'', is an Indian chutney prepared from unripe mangoes. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Green unripe mangoes are hard and sour, and they are coo ...
(South India)
* Coriander
Coriander (;
(North India)
* Mint chutney (North India)
* Tomato chutney
* Imli (North India)
* Green chillies
* Aloobukhara (North India)
* Khajoor (North India)
Indonesia
Sauces inIndonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populat ...
include:
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Iran
Sauces inIranian cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term " Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. ...
include:
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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 w ...
include:
* – a garlic sauce in Italian cuisine
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* Parma Rosa - A blend of marinara and alfredo.
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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 infl ...
include:
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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 ot ...
include:
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* , or Japanese pickled plum sauce
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Korea
Sauces in Korean cuisine include:
*
Libya
Sauces in Libyan cuisine include: *Malaysia
Sauces inMalaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethni ...
include:
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Mexico
Sauces in Mexican cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...
include:
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*Salsa Macha
* Salsa Verde
* Salsa Roja
*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, f ...
include:
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Peru
* * Ocopa 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 F ...
include:
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* – 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 ce ...
has a similar sauce called finadene
Fina'denne' (many alternate spellings, commonly finadene, fina'denni', or fina'dene) is a spicy, all-purpose condiment that is a staple of Chamorro cuisine. In the Chamorro language, it translates as "made with chili pepper." It may be drizzled ove ...
.
* – 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 types ...
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 mayonnais ...
. 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 Cooking oil, oil on the stove top, blended until smoo ...
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, people from Poland or of Polish descent
* Polish chicken
*Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwr ...
: 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 pa ...
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 ( pl, Salsza) – Sauce with butter, onion, parsley root
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, P ...
, 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 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
__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 ...
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#Cuisine, Spain), Africa and the native Taínos.
History
Puerto Rican cuisine has been influenced by an array of cultures including Taino Araw ...
include:
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* Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables, chicken gizzard
''Dak-ttongjip'' (), literally "chicken gizzard", is a Korean dish made by stir-frying chicken gizzard with spices. It is a popular '' anju'' (accompaniment to alcoholic drinks). The dish can also be called ''dak-ttongjip-bokkeum'' (), as it is a ...
, and fish
* – Spicy thick coconut milk and lime sauce
* – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
*
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Romania
Sauces inRomanian cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particu ...
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 theCanary Islands
The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Mo ...
include:
*
Basque
*Catalonia
Sauces in Catalan cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya '' comarques'' and which is ...
include:
*
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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 m ...
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 Th ...
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United Kingdom
Sauces in British cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavou ...
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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 ...
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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
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See also
* * * * * * * * * * * * * * List of mayonnaises * *List of syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit cry ...
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References
Book sources
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* * * Murdoch (2004''Essential Seafood Cookbook''
Seafood sauces, p. 128–143. Murdoch Books. * *
External links
"Sauce" entry at Encyclopædia Britannica
{{Condiments Condiments * *