cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

, a sauce is a

liquid Liquid is a state of matter with a definite volume but no fixed shape. Liquids adapt to the shape of their container and are nearly incompressible, maintaining their volume even under pressure. The density of a liquid is usually close to th ...

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

, or semi-

solid Solid is a state of matter where molecules are closely packed and can not slide past each other. Solids resist compression, expansion, or external forces that would alter its shape, with the degree to which they are resisted dependent upon the ...

food, served on or used in preparing other

food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

s. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical

Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...

''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is

garum Garum is a fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a si ...

, the

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

used by the

Ancient Romans The Roman people was the ethnicity and the body of Roman citizenship, Roman citizens (; ) during the Roman Kingdom, the Roman Republic, and the Roman Empire. This concept underwent considerable changes throughout the long history of the Roman ...

, while

doubanjiang Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili pepper ...

, the Chinese soy bean paste is mentioned in ''

Rites of Zhou The ''Rites of Zhou'' (), originally known as "Officers of Zhou" (), is a Chinese work on bureaucracy and organizational theory. It was renamed by Liu Xin to differentiate it from a chapter in the '' Book of History'' by the same name. To rep ...

'' 20. Sauces need a

component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like

Worcestershire sauce Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...

, HP Sauce,

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

ketchup Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...

. Sauces for

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

are called

salad dressing A salad dressing is a sauce for salads, used on virtually all leafy salads. Dressings may also be used in preparing salads of beans (e.g., three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. A dressing may even ...

. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a

saucier A saucier () or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as ''sauce chef''. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. ...

Cuisines

American

American sauces include prepared cold condiments like

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, small, round seeds of ...

tartar sauce Tartar sauce (; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped gherkins or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with ot ...

cocktail sauce Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it i ...

, various hot (spicy) sauces, and a variety of

salad dressings A salad dressing is a sauce for salads, used on virtually all leafy salads. Dressings may also be used in preparing salads of beans (e.g., three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. A dressing may eve ...

, often used for dishes other than salad. Barbecue sauce is used both as a condiment and as an ingredient in some varieties of

barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...

. Hot sauces include

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

, and

tomato sauce Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, s ...

, often served with pasta. White (béchamel) sauce is widely used as an ingredient. Dessert sauces include fudge sauce, butterscotch sauce, hard sauce (which is not liquid), and many others.

British

In traditional British cuisine,

is a sauce used on roast dinner. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat (usually on

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, lamb and

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

respectively). Redcurrant jelly, mint jelly, and

white sauce White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelen ...

may also be used.

Salad cream Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It is somewhat similar in composition to mayonnaise, but mayonnaise is made with ...

is sometimes used on salads.

Ketchup Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...

and brown sauce are used on fast-food type dishes. Strong English

is also used on various foods, as is

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

is a popular dessert sauce. Other popular sauces include

mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. Overview In cooking, mushroom sauce is sauce w ...

, marie rose sauce (as used in a prawn cocktail), whisky sauce (for serving with

haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

), Albert sauce (horseradish sauce to enhance flavour of braised beef) and cheddar sauce (as used in cauliflower or macaroni and cheese). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

Caucasian

* Ajika is a spicy hot sauce originating in

Abkhazia Abkhazia, officially the Republic of Abkhazia, is a List of states with limited recognition, partially recognised state in the South Caucasus, on the eastern coast of the Black Sea, at the intersection of Eastern Europe and West Asia. It cover ...

, widely used in

Georgian cuisine Georgian cuisine ( ka, ქართული სამზარეულო, tr) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various nationa ...

and found also in parts of

Russia Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the list of countries and dependencies by area, largest country in the world, and extends across Time in Russia, eleven time zones, sharing Borders ...

Armenia Armenia, officially the Republic of Armenia, is a landlocked country in the Armenian Highlands of West Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia (country), Georgia to the north and Azerbaijan to ...

, and

Georgia Georgia most commonly refers to: * Georgia (country), a country in the South Caucasus * Georgia (U.S. state), a state in the southeastern United States Georgia may also refer to: People and fictional characters * Georgia (name), a list of pe ...

. * Ships (sauce) is a traditional sauce of Circassian cuisine, made on a base of meat

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

with pounded garlic, pepper, and sour milk or cream. * Tkemali is a tart and savoury traditional Georgian sauce of cherry plums in combination with various spices, including garlic, pennyroyal,

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...

, and chili.

Chinese

There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of

fermented bean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such ...

including

, chili sauces,

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...

, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish: * Braising sauces or marinades (卤水) * Cooking sauces (调味) * Dipping sauces (蘸水) In some

Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...

s, such as

Cantonese Cantonese is the traditional prestige variety of Yue Chinese, a Sinitic language belonging to the Sino-Tibetan language family. It originated in the city of Guangzhou (formerly known as Canton) and its surrounding Pearl River Delta. While th ...

, dishes are often thickened with a slurry of

cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken s ...

or potato starch and water.

Filipino

Filipino cuisine Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comp ...

typically uses "toyomansi" (

with kalamansi lime) as well as different varieties of suka, patis, bagoong and

banana ketchup Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. ...

, among others.

French

Flickr avlxyz 4140435178--Salmon Benedict on potato cake

Sauces in

French cuisine French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...

date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In '' cuisine classique'' (roughly from the end of the 19th century until the advent of '' nouvelle cuisine'' in the 1980s), sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Many are included in his ''Art de la cuisine française au XIXe siècle''. Carême considered the four ''grandes sauces'' to be espagnole, velouté,

allemande An ''allemande'' (''allemanda'', ''almain(e)'', or ''alman(d)'', French: "German (dance)") is a Renaissance and Baroque dance, and one of the most common instrumental dance styles in Baroque music, with examples by Couperin, Purcell, Bach ...

, and béchamel, from which a large variety of petites sauces could be composed. In the 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 popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...

refined Carême's list of basic sauces in his classic '' Guide culinaire''. Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate. Sauce allemande, which is a variant of velouté made with egg yolks, is replaced by sauce tomate. Another basic sauce mentioned in the ''Guide culinaire'' is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. In ''A Guide to Modern Cookery'', an English abridged translation of Escoffier's 1903 edition of ''Le guide culinaire'', hollandaise was included in the list of basic sauces, which made for a list that is identical to the list of five fundamental " French mother sauces" that is acknowledged by a variety of sources: * Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown

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 ...

* Sauce velouté, a light stock-based sauce, thickened with a roux or a ''liaison'', a mixture of egg yolks and cream. * Sauce béchamel, a milk-based sauce, thickened with a

of flour and butter. * Sauce tomate, a tomato-based sauce. * Sauce hollandaise, warm butter and lemon (or vinegar) emulsified using

egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...

. A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.

Indian

Indian cuisines use sauces such as tomato-based sauces with varying spice combinations such as tamarind sauce, coconut milk-/paste-based sauces, and chutneys. There are substantial regional variations in

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...

, but many sauces use a seasoned mix of onion,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

and garlic paste as the base of various gravies and sauces. Various

cooking oil Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing h ...

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

and/or

are also regular ingredients in Indian sauces.

Indonesian

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed ...

uses typical sauces such as '' kecap manis'' (sweet

), ''bumbu kacang'' (

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...

) and tauco, while popular hot and spicy sauces are sambal,

colo-colo Colo-Colo (), officially Club Social y Deportivo Colo-Colo, is a Chilean professional football club based in Macul, Santiago. Founded in 1925 by David Arellano, it competes in the Chilean Primera División, from which the club has never been ...

, dabu-dabu and

rica-rica Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy ''Bumbu (seasoning), bumbu'' (spice mixture) found in Minahasan cuisine and Gorontalese cuisine, Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indone ...

. Sambal is an umbrella term; there are many, many kinds of sambal. Sauce boat

Italian

Italian sauces reflect the rich variety of the

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

and can be divided in several categories including:

Savory

=For meats, fish and vegetables

= Examples are: * Besciamella from

Tuscany Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence. Tuscany is known for its landscapes, history, artistic legacy, and its in ...

and

Emilia-Romagna Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...

* Bagna càuda from

Piedmont Piedmont ( ; ; ) is one of the 20 regions of Italy, located in the northwest Italy, Northwest of the country. It borders the Liguria region to the south, the Lombardy and Emilia-Romagna regions to the east, and the Aosta Valley region to the ...

Salmoriglio Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W ...

from

Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...

Gremolata ''Gremolata'' () or ''gremolada'' (, ) is a green sauce made with chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Lombard braised veal shank dish ossobuco. Ingredients ''Gremolata'' usually includes grated ...

from

Milan Milan ( , , ; ) is a city in northern Italy, regional capital of Lombardy, the largest city in Italy by urban area and the List of cities in Italy, second-most-populous city proper in Italy after Rome. The city proper has a population of nea ...

* Salsa verde from Emilia-Romagna and Tuscany

=For pasta

= There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are: * Ragù alla Bolognese from

Bologna Bologna ( , , ; ; ) is the capital and largest city of the Emilia-Romagna region in northern Italy. It is the List of cities in Italy, seventh most populous city in Italy, with about 400,000 inhabitants and 150 different nationalities. Its M ...

* Pesto from Genoa * Carbonara and amatriciana from Lazio *Neapolitan ragù, Ragù alla Napoletana from Campania

Dessert

* Zabaione from Piedmont * Custard, Crema pasticciera made with eggs and milk and common in the whole peninsula * "Crema al mascarpone" used to make Tiramisù and to dress panettone at Christmas and common in the North of the country.

Japanese

Sauces used in traditional Japanese cuisine are usually based on ''shōyu'' (

), ''miso'' or ''dashi''. ''Ponzu'', citrus-flavoured soy sauce, and ''yakitori no Tare sauce, tare'', sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include ''gomamiso'', miso with ground sesame, and ''amamiso'', sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to

, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce.

Korean

Korean cuisine uses sauces such as doenjang, gochujang, samjang, Fish sauce#Korea, aekjeot, and soy sauce.

Latin and Spanish American

Salsa (sauce), Salsas ("sauces" in Spanish language, Spanish) such as pico de gallo (tomato, onion and chili chopped with lemon juice), salsa cocida, salsa verde, chile sauce, chile, and salsa roja are an important part of many Latin and Spanish-American cuisines in the Americas. Typical ingredients include Chili pepper, chili, tomato, onion, and spices; thicker sauces often contain avocado. Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by the Nahuatl, Nahua name Mole (sauce), mole (compare guacamole). In Argentinian cuisine, Argentinian and Uruguayan cuisine, Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat. Peruvian cuisine uses sauces based mostly in different varieties of ''Aji (food), ají'' combined with several ingredients, most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts.

Middle Eastern

* Fesenjān is a traditional Iranian sauce of pomegranates and walnuts served over meat and/or vegetables which was traditionally served for Yaldā Night, Yalda or end of winter and the Nowruz ceremony. * Hummus is a traditional middle eastern sauce or Dipping sauce, dip. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. It is made of chickpeas and tahina (sesame paste) and garlic with olive oil, salt and lemon juice.

Thai

* Southeast Asian cuisines, such as Thai cuisine, Thai and Vietnamese cuisine, often use

, made from fermented fish.

Examples

References

Footnotes

Citations

* * * *

External links

"Sauce" entry at Encyclopædia Britannica
{{Authority control Sauces, Culinary terminology