List of sauces

Pork fillet with Bordelaise sauce

Brown sauces – Sauce made with brown meat stock include:

• Bordelaise sauce – French wine sauce
• Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets
• Charcutiere sauce – French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkinsPages displaying wikidata descriptions as a fallback
• Chaudfroid sauce – French culinary saucePages displaying wikidata descriptions as a fallback[4]
• Demi glace – Sauce in French cuisine
• Gravy – Sauce made from the juices of meats
• Mushroom gravy
• Romesco sauce – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets
• Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions as a fallback
• Sauce au Poivre
• Sauce Robert – French sauce consisting of onions, white wine, pepper, demi-glace, and mustardPages displaying wikidata descriptions as a fallback[5]

Seared ahi tuna in a beurre blanc sauce

• Beurre blanc – Emulsified butter sauce
• Beurre manie – thickening agentPages displaying wikidata descriptions as a fallback
• Beurre monté
• Beurre noisette
• Café de Paris – Butter-based sauce
• Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets

Remoulade seaweed sauce

• Aioli – West Mediterranean sauce of garlic and oil
• Béarnaise sauce – Sauce made of clarified butter and egg yolk
• Garlic sauce – Sauce with garlic as a main ingredient
• Hollandaise sauce – Sauce made of egg, butter, and lemon[6]
• Mayonnaise – Thick cold sauce
• Remoulade – Mayonnaise-based cold sauce[7]
• Salad cream – Dressing similar to mayonnaise
• Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli)[8]

• Bagna càuda – Italian hot dish made from garlic and anchovies
• Clam sauce – Pasta sauce
• Colatura di alici – Italian fish sauce made from anchovies fermented in brine
• Garum – Historical fermented fish sauce

• See Green sauce – Sauce made from chopped herbs

• Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets
• Ketchup – Sauce used as a condiment

• Pepper sauces

Pique sauce

• Mustard sauces
  • Mustard – Condiment made from mustard seeds
• Chile pepper-tinged sauces

Phrik nam pla is a common hot sauce in Thai cuisine

• Hot sauce – Chili pepper-based condiments include:
  • Buffalo Sauce – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets
  • Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
  • Datil pepper – Variety of chili pepper sauce
  • Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
  • Pique Sauce
  • Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
  • Tabasco sauce – American hot sauce brand

Neapolitan ragù sauce atop paccheri

• Amatriciana sauce – Traditional Italian pasta sauce
• Barese ragù – City in Apulia, Italy
• Bolognese – Italian pasta sauce of tomatoes and meat
• Carbonara – Italian pasta dish
• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
• Neapolitan ragù – Italian meat sauce
• Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
• Ragù – Meat-based sauce in Italian cuisine

• See Pink sauce

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

• Chimichurri – Uncooked sauce for meat
• Gremolata – Condiment for ossobuco
• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
• Onion sauce
• Persillade – Sauce or seasoning mix
• Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
• Pico de gallo – Mexican condiment
• Latin American Salsa cruda of various kinds
• Salsa verde – Spicy Mexican sauce based on tomatillos
• Sauce gribiche – Cold egg sauce
• Sauce vierge – French saucePages displaying wikidata descriptions as a fallback
• Tkemali – Georgian plum sauce

Crème anglaise over a slice of pain d'épices

Pork with peach sauce

• Apple sauce – Purée made from apples
• Blueberry sauce – Compote or savory sauce made with blueberries
• Butterscotch sauce – Type of confectionery
• Caramel – Confectionery product made by heating sugars
• Chocolate gravy – Gravy made with cocoa powder
• Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
• Cranberry sauce – Sauce or relish made from cranberries
• Crème anglaise – Light sweetened pouring custard
• Custard – Semi-solid cooked mixture of milk and egg
• Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
• Hard sauce – sweet, rich dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla or other flavoringsPages displaying wikidata descriptions as a fallback – not liquid, but called a sauce nonetheless
• Sweet chili sauce – Condiment primarily used as a dip
• Mango sauce – Species of fruitPages displaying short descriptions of redirect targets
• Peach sauce
• Plum sauce – Chinese condiment
• Strawberry sauce
• Syrup – Thick, viscous solution of sugar in water
• Tkemali – Georgian plum sauce
• Zabaione – Italian dessert made with egg, sugar, and wine

Mornay sauce poured over an orecchiette pasta dish

• Alfredo sauce – Italian pasta dish with butter and cheesePages displaying short descriptions of redirect targets
• Béchamel sauce – Sauce of the Italian and French cuisines[9]
• Caruso sauce – Cream sauce for pasta
• Mushroom sauce – White or brown sauce prepared with mushrooms
• Mornay sauce – Type of béchamel sauce including cheese
• Sauce Allemande – Sauce used in classic French cuisine
• Sauce Américaine – sauce from classic French cuisinePages displaying wikidata descriptions as a fallback
• Suprême sauce – Classic French sauce
• Velouté sauce – Classic French sauce
• Yogurt sauce – Food produced by bacterial fermentation of milk

Maafe sauce is based upon peanuts

Sauces in African cuisine include:

• Chermoula – Relish from Maghrebi cuisine
• Harissa – North African hot chili pepper paste
• Maafe – Stew in West African cuisinePages displaying short descriptions of redirect targets
• Moambe – Ingredient made from palm nuts
• Shito – Ghanaian hot black pepper sauce

Sauces in East Asian cuisine include:

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

• Doubanjiang – Chinese spicy bean paste ingredient
• Doenjang – Korean fermented bean paste
• Gochujang – Spicy fermented Korean condiment
• Hoisin sauce – Sauce commonly used in Chinese cuisine
• Mala sauce – Spicy Chinese seasoningPages displaying short descriptions of redirect targets
• Mirin – Type of rice wine used in Japanese cuisine
• Oyster sauce – Condiment made by cooking oysters
• Plum sauce – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
• Ponzu – Japanese citrus-based condiment
• Soy sauce – East Asian liquid condiment
  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Ssamjang – Spicy soybean paste used in Korean cuisine
• Tentsuyu – tempura dipping saucePages displaying wikidata descriptions as a fallback
• Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
• XO sauce – Spicy seafood sauce from Hong Kong

Cooked sauces

• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Shacha sauce – Chinese condiment
• Siu haau sauce – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisinePages displaying wikidata descriptions as a fallback
• Sweet and sour sauce – Cooking methodPages displaying short descriptions of redirect targets
• Sweet bean sauce, also known as Tianmianjiang – Sweet savory sauce used in Chinese and Korean cuisinesPages displaying short descriptions of redirect targets
• Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

Sauces in Southeast Asian cuisine include:

Traditional sambal terasi served on stone mortar with garlic and lime

A bowl of Nước chấm

• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Fish sauce – Condiment made from fish
• Nam chim – Thai sauce
• Nam phrik – Thai chili sauce
• Nước chấm – Vietnamese dipping sauce
• Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Pecel – Indonesian vegetable dish
• Pla ra – Southeast Asian fermented fish seasoning
• Sambal – Indonesian spicy relish or sauce
• Peanut sauce, also known as Satay sauce – Indonesian sauce made from ground roasted or fried peanuts
• Saus cabai – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
• Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets
• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia
• Tương

Sauces in Caucasian cuisine include:

• Ajika – Georgian dip
• Tkemali – Georgian plum sauce
• Satsivi – Georgian poultry dish

Sauces in Mediterranean cuisine include:

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

• Garum – Historical fermented fish sauce

Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

• Muhammara – Hot pepper dip from Syrian cuisine
• Sahawiq – Yemeni hot sauce
• Toum – Garlic sauce common in the Levant

Sauces in South American cuisine include:

• Ají (sauce) – Ají-based condiment traditional in Andean cuisine
• Caruso sauce – Cream sauce for pasta
• Chancaca – Sweet sauce traditional to southern Andean cuisine
• Chimichurri – Uncooked sauce for meat
• Hogao – Colombian style sofrito
• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

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

Sauces in Argentine cuisine include:

• Caruso sauce – Cream sauce for pasta
• Chimichurri – Uncooked sauce for meat
• Salsa golf – Cold sauce of mayonnaise and tomatoes[10]
• Salsa criolla – Type of salad or relish found in Latin American cuisine

Sauces in the cuisine of Barbados include:

• Bajan pepper sauce – type of condimentPages displaying wikidata descriptions as a fallback[11]

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[12]
• Zigeuner sauce – cuisine 'gypsy style'Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Llajwa

Sauces in Bolivian cuisine include:

• Llajwa – Bolivian spicy saucePages displaying wikidata descriptions as a fallback

Sauces in Brazilian cuisine include:

• Vinagrete – Typical Brazilian condiment
• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

Sauces in Canadian cuisine include:

• Donair sauce – Canadian restaurant chain
• Honey garlic sauce

Sauces in Chilean cuisine include:

• Pebre – Chilean condiment
• Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots

Soy sauce

• 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.[13]
• Yongfeng chili sauce (永丰辣酱)
• Yuxiang (魚香)

Sauces in Colombian cuisine include:

• Hogao – Colombian style sofrito

Sauces in Danish cuisine include:

• Persillesovs – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback – a key ingrediant in the Danish national dish Stegt flæsk med persillesovs
• Brun sovs – Sauce made with brown meat stock

Sauces in English cuisine include:

• Halford Leicestershire Table Sauce
• Worcestershire sauce
• Tewkesbury mustard
• HP Sauce

Sauces in French cuisine include:

Beef with espagnole sauce and fries

Rouille sauce

• Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.[14]
• Américaine – Mayonnaise, blended with puréed lobster and mustard.[15]
• Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.[16]
• Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock.[16]
• Béchamel – milk-based sauce, thickened with a white roux.
• Beurre blanc – Reduction of butter, vinegar, white wine and shallots.[17]
• Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.[18]
• Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).[19]
• Beurre noisette – Lightly browned butter with lemon juice.[20]
• Beurre vert – Butter mixed with the juice extracted from spinach.[21]
• Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.[22]
• Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.[23]
• 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.[24]
• Charcutière – Sauce Robert (below) garnished with gherkins.[24]
• Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.[24]
• Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.[25]
• Espagnole sauce – a fortified brown veal stock sauce.[26]
• Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.[27]
• Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.[28]
• Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.[29]
• Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil.[29]
• Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.[30]
• Périgueux – Demi-glace, chopped truffles and madeira.[31]
• Poivrade – Diced vegetables with herbs, with demi-glace.[32]
• Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.[33]
• Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.[34]
• Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.[33]
• Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.[35]
• Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.[36]
• 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.[35]
• Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.[35]
• Tomate – a tomato-based sauce.[37]
• 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.[35]

Chicken in satsivi sauce

Sauces in Georgian cuisine include:

• Ajika – Georgian dip
• Tkemali – Georgian plum sauce
• Satsebeli

Sauces in German cuisine include:

• Currygewürzketchup – A type of ketchup or sauce with added curry powder, popular in West Europe
• Duckefett
• Frankfurt green sauce – Sauce made from chopped herbs

Tzatziki

Sauces in Greek cuisine include:

• Skordalia – Thick garlic sauce in Greek cuisine
• Tzatziki – Cold cucumber-yogurt dip, soup, or sauce
• Avgolemono – Egg-lemon sauce or soup
• Melitzanosalata – Salad based on eggplantPages displaying short descriptions of redirect targets
• Taramasalata – Roe-based meze common to Turkey and Greece

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)

Sauces in Indonesian cuisine include:

• Dabu-dabu – Indonesian hot and spicy condiment
• Colo-colo – Indonesian hot and spicy condiment
• Peanut sauce – Indonesian sauce made from ground roasted or fried peanuts
• Pecel – Indonesian vegetable dish
• Sambal – Indonesian spicy relish or sauce
• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

Sauces in Iranian cuisine include:

• Mahyawa – SaucePages displaying wikidata descriptions as a fallbackPages displaying short descriptions with no spaces

Pizza marinara – a simple pizza prepared with marinara sauce

Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

• Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
• Agrodolce – Cooking methodPages displaying short descriptions of redirect targets
• Arrabbiata sauce – Spicy tomato sauce for pasta
• Bagna càuda – Italian hot dish made from garlic and anchovies
• Bolognese ragù
• Checca sauce – Uncooked tomato sauce used with pasta
• Genovese sauce – Meat sauce
• Marinara sauce – Tomato sauce with herbs[38]
• Neapolitan sauce – Tomato-based sauce derived from Italian cuisine
• Pearà
• Pesto alla Genovese – Sauce made from basil, pine nuts, parmesan, garlic, and olive oilPages displaying short descriptions of redirect targets
• Ragù – Meat-based sauce in Italian cuisine[39]
• Neapolitan ragù – Italian meat sauce
• Ragù alla salsiccia – Tomato-based sauce with sausage
• Savore Sanguino
• Sugo all'amatriciana – Traditional Italian pasta saucePages displaying short descriptions of redirect targets
• Sugo alla puttanesca – Neapolitan pasta dish
• Vincotto – Italian dessert paste

Sauces in Jamaican cuisine include:

• Jerk sauce – Style of cooking native to JamaicaPages displaying short descriptions of redirect targets

Sauces in Japanese cuisine include:

• Shottsuru – Japanese fish saucePages displaying wikidata descriptions as a fallback
• Tare sauce – Family of Japanese sauces
• Ponzu – Japanese citrus-based condiment
• Umeboshi paste – Sour, pickled Japanese fruitPages displaying short descriptions of redirect targets, or Japanese pickled plum sauce
• Tonkatsu sauce – Japanese seasoning sauce

Traditional Korean soy sauce

Sauces in Korean cuisine include:

• Korean soy sauce – East Asian liquid condiment[40]

Sauces in Libyan cuisine include:

• Filfel chuma – Israeli chili-garlic pastePages displaying short descriptions of redirect targets[41]

Sauces in Malaysian cuisine include:

• Cincalok – Malay salted shrimp condiment

Chicken in a red mole sauce

Sauces in Mexican cuisine include:

• Guacamole – Mexican avocado-based dip, spread, or salad[42]
• Mole – Mexican sauce and marinadePages displaying short descriptions of redirect targets[43]
• Pico de gallo – Mexican condiment
• Salsa Macha
• Salsa Verde
• Salsa Roja
• Salsa Borracha

Sauces in Dutch cuisine include:

• Fritessaus – Dutch condiment, usually served with French friesPages displaying wikidata descriptions as a fallback[44]
• Joppiesaus – sauce made from mayonnaise, onions and curry powderPages displaying wikidata descriptions as a fallback

Sauces in Peruvian cuisine include:

• Huancaina – Peruvian appetizerPages displaying short descriptions of redirect targets
• Ocopa

Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)

Cassava suman with Latik

Sauces in Filipino cuisine include:

• Bagoong – Type of Philippine condiment[45]
• Banana ketchup – Sauce made from bananas
• Latik – Filipino dessert garnishing and condiment
• Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
• Liver sauce – Filipino condiment spread made from liver, cereals, and spicesPages displaying short descriptions of redirect targets – 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.

Sauces in Polish cuisine include:

• Black Polish sauce (Polish: 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 (Polish: 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.
• Mizeria – Type of salad from Poland – 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.
• Polonaise – sauce in Polish cuisinePages displaying wikidata descriptions as a fallback – 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 (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
• Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.[46]
• Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Sauces in Portuguese cuisine include:

• Cebolada – 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.
• Francesinha sauce – Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.

Sauces in Puerto Rican cuisine include:

Chicken with Ajilimójili, rice, and salsa

Mojito Isleño

• Adobo Mojado – Iberian culinary style
• Ajilimójili – Chili sauce from Puerto Rico
• Escabeche – Ibero-American fish or meat dish Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for guineo (green banana), onions, root vegetables, chicken gizzard, and fish
• Ají de leche de coco – Spicy thick coconut milk and lime sauce
• Marie Rose sauce – British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
• Mojito Isleño – Puerto Rican condiment
• Mojo Criollo – Several types of sauces
• Pique
• Pique Verde – Puerto Rican green hot sauce
• Recaíto
• Sofrito – Cooked vegetable foundation for cooking

Sauces in Romanian cuisine include:

• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil[47]

Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

• Khrenovina sauce

Sauces in Spanish cuisine include:

Sauces used in the cuisine of the Canary Islands include:

• Mojo – Several types of sauces

Romesco ingredients and sauce

Sauces in Catalan cuisine include:

• Salvitxada – Sauce from Catalan cuisine
• Xató – Sauce in Catalan cooking
• Romesco – Catalan sauce of tomatoes, garlic, and nuts
• Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Sauces in Swedish cuisine include:

• Brunsås – Sauce made with brown meat stock
• Hovmästarsås - made with mustard and dill
• Lingonberry sauce
• Skagen sauce - made with shrimp, mayonnaise and other ingredients

Sauces in Swiss cuisine include:

• Café de Paris sauce – Butter-based sauce[48] – a butter-based sauce served with grilled beef

Nam chim chaeo sauce

Sauces in Thai cuisine include:

• Nam chim – Thai sauce
• Nam phrik – Thai chili sauce
• Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets[49]
• Sweet chili sauce – Condiment primarily used as a dip

Homemade apple sauce being prepared

Mint sauce

Sauces in British cuisine include:

• Albert sauce – British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegarPages displaying wikidata descriptions as a fallback
• Apple sauce – Purée made from apples
• Bread sauce – Sauce made with milk and bread crumbs
• Brown sauce – Condiment served with food in the UK and Ireland
• Cheddar sauce – Type of sauce made with cheddar cheese
• Cumberland sauce – Fruit sauce (Oxford sauce)
• Gravy – Sauce made from the juices of meats
• Horseradish sauce – Species of flowering plants in the cabbage family BrassicaceaePages displaying short descriptions of redirect targets
• Marie Rose sauce – British condiment
• Mint sauce – Sauce made of chopped mint
• Mushroom sauce – White or brown sauce prepared with mushrooms
• Onion gravy – type of gravy prepared with onionsPages displaying wikidata descriptions as a fallback
• Parsley sauce – cream sauce seasoned with parsleyPages displaying wikidata descriptions as a fallback
• Redcurrant sauce – English condimentPages displaying wikidata descriptions as a fallback
• Shrewsbury sauce – English savoury sauce
• Tewkesbury mustard
• Whisky sauce
• White sauce – Sauce of the Italian and French cuisinesPages displaying short descriptions of redirect targets
• Worcestershire sauce – English fermented condiment
• Wow-Wow sauce, also known as Bow Wow Sauce

Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

• Alfredo sauce – Italian pasta dish with butter and cheese
• Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment
• Brown gravy – Sauce made from the juices of meats
• Buffalo sauce – American dish of spicy chicken wings
• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
• Coffee sauce
• Comeback sauce – Sauce for fried food from Mississippi
• Coney sauce – American fast food item[50]
• Cranberry sauce – Sauce or relish made from cranberries
• Duck sauce – American Chinese condiment with a translucent orange appearance
• Étouffée sauce – American seafood and rice dish
• Henry Bain sauce – condiment for meats, first served at the Pendennis Club in Louisville, Kentucky, named after Henry Bain (1863–1928), head waiter at the Pendennis ClubPages displaying wikidata descriptions as a fallback
• Huli-huli sauce – Hawaiian chicken dish
• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the namePages displaying wikidata descriptions as a fallback
• Mumbo sauce – American regional sauce
• Michigan sauce – Style of hot dog
• Old Sour
• Red-eye gravy – Type of gravy
• Remoulade – Mayonnaise-based cold sauce
• Sausage gravy – Breakfast dish from the Southern United States
• Tomato sauce – Sauce made primarily from tomatoes
• Vodka sauce – Pasta dish with vodka, cream and tomato saucePages displaying short descriptions of redirect targets

Sauces in Vietnamese cuisine include:

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[51]

• Mắm tôm - Fermented shrimp sauce
• Mắm Kho Quẹt - Caramalised, vegetable dip
• Mắm Nêm - Anchovy sauce
• Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
• Nước chấm – Vietnamese dipping sauce
  • Nước mắm chấm - Salty fish sauce
  • Nước mắm đường - Sweet fish sauce
  • Nứơc mắm gừng - Ginger fish sauce
• Tương Chấm Gỏi Cuốn - Peanut sauce

• Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
• Fuller, John; Edward Renold (1992). The Chef's Compendium of Professional Recipes. Oxford: Butterworth-Heinemann. ISBN 978-0-7506-0490-1.
• Hering, Richard (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
• Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.