List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. == General == == Prepared sauces == == By type == === Brown sauces === 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 – Compound French saucePages displaying short descriptions of redirect targets Chaudfroid sauce – French culinary sauce Demi glace – Sauce in French cuisine Gravy – Sauce made from the juices of meats Mushroom gravy – Type of sauce Romesco sauce – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets Sauce Africaine – French brown sauce with vegetables and herbsPages displaying short descriptions of redirect targets Sauce au Poivre – Cooking saucePages displaying short descriptions of redirect targets Sauce Robert – French brown mustard sauce === Butter sauces === Beurre blanc – Emulsified butter sauce Beurre manie – Thickening agentPages displaying short descriptions of redirect targets Beurre monté – Melted butter sauce – Butter emulsified with water Beurre noisette – Brown butter sauce Café de Paris – Butter-based sauce Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets === Emulsified sauces === Anchoïade – French dipping 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 Mayonnaise – Thick cold sauce Remoulade – Mayonnaise-based cold sauce Salad cream – Dressing similar to mayonnaise Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli) === Fish sauces === Bagna càuda – Piedmontese hot dish Clam sauce – Pasta sauce Colatura di alici – Italian fish sauce made from anchovies fermented in brine Garum – Historical fermented fish sauce === Green sauces === See Green sauce – Sauce made from chopped herbs === Tomato sauces === Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets Ketchup – Sauce used as a condiment === Hot sauces === Pepper sauces Mustard sauces Mustard – Condiment made from mustard seeds Chile pepper-tinged sauces Condiments made from hot sauce 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 sauce – A red sauce composed of dried red chili peppers soaked and ground into a sauce with other seasonings Pique Sauce – Puerto Rican hot sauce Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets Tabasco sauce – American hot sauce brand === Meat-based sauces === Amatriciana sauce – Italian pasta sauce Bolognese sauce – Main variety of ragù in Italian cuisine Carbonara – Italian pasta dish Cincinnati chili – Spiced meat sauce used as a topping for spaghetti Neapolitan ragù – Meat-based sauce from Naples, Italy Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines Ragù – Meat-based sauce in Italian cuisine Ragù di salsiccia – Variety of ragù === Pink sauces === See Pink sauce === Sauces made of chopped fresh ingredients === Chimichurri – Uncooked sauce for meat Gremolata – Condiment for ossobuco Miti (also samilolo/tai monomono) - sauce common throughout Polynesia by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree Mujdei – Romanian garlic and vegetable oil sauce Onion sauce – Culinary sauce made with onions Persillade – Sauce or seasoning mix Pesto – Italian food paste Pico de gallo – Mexican condiment Latin American Salsa cruda of various kinds Salsa verde – Spicy Mexican sauce made from tomatillos Sauce gribiche – Cold egg sauce Sauce vierge – French sauce Tkemali – Georgian plum sauce === Sweet sauces === 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 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 – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless Sweet chili sauce – Condiment primarily used as a dip Mango sauce – Tropical fruitPages displaying short descriptions of redirect targets Peach sauce Plum sauce – Chinese condiment Strawberry sauce – Dessert sauce Syrup – Thick, viscous solution of sugar in water Tkemali – Georgian plum sauce Zabaione – Italian dessert, or sometimes drink === White sauces === Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets Béchamel sauce – French white sauce based on roux and milk 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 – Recipe from classic French cookeryPages displaying short descriptions of redirect targets Suprême sauce – Classic French sauce Velouté sauce – French sauce made from roux and light stock White sauce (Virginia) – Dipping sauce in Virginia Yogurt sauce – Food produced by bacterial fermentation of milk == By region == === Africa === Sauces in African cuisine include: Chermoula – Relish from Maghrebi cuisine Harissa – Tunisian 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 === Asia === ==== East Asian sauces ==== Sauces in East Asian cuisine include: Doubanjiang – Chinese spicy bean paste 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 sauce 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 – Sauce in North American Chinese cuisine Shacha sauce – Chinese condiment Siu haau sauce Sweet and sour sauce – Cooking methodPages displaying short descriptions of redirect targets Sweet bean sauce, also known as Tianmianjiang – Sweet savory sauce in China and KoreaPages displaying short descriptions of redirect targets Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America ==== Southeast Asian sauces ==== Sauces in Southeast Asian cuisine include: Budu – Fish sauce originating from east coast of Peninsular Malaysia Fish sauce – Condiment made from fish Mắm nêm – Vietnamese fermented fish sauce Nam chim – Thai sauce Nam phrik – Thai chili sauce Nước chấm – Vietnamese dipping sauce Padaek – Lao pickled or fermented fish condiment Pecel – Indonesian vegetable dish Pla ra – Southeast Asian fermented fish seasoning Sambal – Southeast Asian 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 – Condiment made from soybeans === Caucasus === Sauces in Caucasian cuisine include: Ajika – Georgian dip Tkemali – Georgian plum sauce Satsivi – Georgian poultry dish === Mediterranean === Sauces in Mediterranean cuisine include: Garum – Historical fermented fish sauce === Middle East === Sauces in Middle Eastern cuisine include: Muhammara – Red pepper dip from Syrian cuisine Sahawiq – Yemeni hot sauce Toum – Garlic sauce common in the Levant Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece === Polynesian === Sauces in Polynesian cuisine include: Miti - sauce made from fermented young coconut flesh === South America === Sauces in South American cuisine include: Ají (sauce) – Ají-based condiment from Andean cuisine Caruso sauce – Cream sauce for pasta Chancaca – Sugar sauce in Andean cuisine Chimichurri – Uncooked sauce for meat Hogao – Colombian-style sofrito Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root == By country == === Argentina === Sauces in Argentine cuisine include: Chimichurri – Uncooked sauce for meat Salsa criolla – Type of salad or relish found in Latin American cuisine Salsa golf – Cold sauce of mayonnaise and tomatoes === Barbados === Sauces in the cuisine of Barbados include: Bajan pepper sauce – Type of condiment === Belgium === Sauces in Belgian cuisine include: Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers Brasil sauce – mayonnaise with pureed pineapple, tomato and spices Zigeuner sauce – Sauce in French cuisinePages displaying short descriptions of redirect targets – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany === Bolivia === Sauces in Bolivian cuisine include: Llajwa – Bolivian chili saucePages displaying short descriptions of redirect targets === Brazil === Sauces in Brazilian cuisine include: Vinagrete – Typical Brazilian condiment Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root === Canada === Sauces in Canadian cuisine include: Donair sauce – Canadian restaurant chain Honey garlic sauce – Sweet and sour sauce === Chile === Sauces in Chilean cuisine include: Pebre – Chilean condiment Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots === China === Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce Dark soy sauce (老抽) – a darker-colored sauce used for color Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces Sweet bean sauce (甜面酱) – a thick savory paste Oyster sauce (蚝油) Fermented bean curd (腐乳) – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine Douchi (豆豉) – fermented black beans, usually in a brine Cooking wine (料酒) Black vinegar (陈醋) Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Duo Jiao (剁椒) - chili sauce.