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List of sauces facts for kids

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Whisking sauce-01
A cook whisking a sauce
Fresh Asparagus and hollandaise
Hollandaise sauce on asparagus
Rujak manis sauce
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

The following is a list of notable culinary and prepared sauces used in cooking and food service.

General

Steak au poivre
Steak au poivre with a peppercorn sauce
Spaghetti al pomodoro, icona della cucina italiana nel mondo.
Spaghetti being prepared with tomato sauce

Prepared sauces

2015-04-25 Erdbeerketchup anagoria
Ketchup

By type

Brown sauces

Filet de Porc à la Bordelaise
Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Bali Hai seared ahi
Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Remoulade frisch
Remoulade seaweed sauce

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Main article: List of hot sauces
  • Pepper sauces
Pique sauce
Pique sauce
  • Mustard sauces
  • Chile pepper-tinged sauces
See also: List of hot sauces
Phrik nam pla (cropped)
Phrik nam pla is a common hot sauce in Thai cuisine

Meat-based sauces

Paccheri rigati al ragù Napoletano
Neapolitan ragù sauce atop paccheri
Main article: List of meat-based sauces

Pink sauces

  • See Pink sauce

Sauces made of chopped fresh ingredients

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

Sweet sauces

Creme anglaise et pain d'epices DSC00137
Crème anglaise over a slice of pain d'épices
Foodjf9863
Pork with peach sauce

White sauces

Sauce Mornay
Mornay sauce poured over an orecchiette pasta dish

By region

Africa

Maafé
Maafe sauce is based upon peanuts and calvados

Sauces in African cuisine include:

Asia

East Asian sauces

Sauces in East Asian cuisine include:

Korean.cuisine-Choganjang-01
Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar
Cooked sauces
  • Lobster sauce
  • Shacha sauce
  • Siu haau sauce
  • Sweet and sour sauce
  • Sweet bean sauce, also known as Tianmianjiang
  • Teriyaki – a way of cooking in Japan, a branch of sauces in North America

Southeast Asian sauces

Sauces in Southeast Asian cuisine include:

Sambal cobek
Traditional sambal terasi served on stone mortar with garlic and lime
Banh te My Duc 2
A bowl of Nước chấm

Caucasus

Sauces in Caucasian cuisine include:

Mediterranean

Sauces in Mediterranean cuisine include:

Factoría de salazones 001
An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cádiz, Spain

Middle East

Skhug
Commercially prepared red Sahawiq, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

South America

Sauces in South American cuisine include:

By country

Argentina

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

Sauces in Argentine cuisine include:

Barbados

Sauces in the cuisine of Barbados include:

  • Bajan pepper sauce

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 – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Bolivia

Salsa de rocotó-2009
Llajwa

Sauces in Bolivian cuisine include:

  • Llajwa

Brazil

Sauces in Brazilian cuisine include:

Canada

Sauces in Canadian cuisine include:

Chile

Sauces in Chilean cuisine include:

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

China

Main article: List of Chinese sauces
Soy sauce 2
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.
  • Yongfeng chili sauce (永丰辣酱)
  • Yuxiang (魚香)

Colombia

Sauces in Colombian cuisine include:

Denmark

Sauces in Danish cuisine include:

  • Persillesovs – a key ingrediant in the Danish national dish Stegt flæsk med persillesovs
  • Brun sovs

England

Sauces in English cuisine include:

France

Sauces in French cuisine include:

Sauce Spagnole-09
Beef with espagnole sauce and fries
Rouillesauce1
Rouille sauce
  • Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.
  • Américaine – Mayonnaise, blended with puréed lobster and mustard.
  • Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.
  • Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock.
  • Béchamel – milk-based sauce, thickened with a white roux.
  • Beurre blanc – Reduction of butter, vinegar, white wine and shallots.
  • Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.
  • Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).
  • Beurre noisette – Lightly browned butter with lemon juice.
  • Beurre vert – Butter mixed with the juice extracted from spinach.
  • Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.
  • Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.
  • 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.
  • Charcutière – Sauce Robert (below) garnished with gherkins.
  • Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.
  • Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.
  • Espagnole sauce – a fortified brown veal stock sauce.
  • Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
  • Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.
  • Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.
  • Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.
  • Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil.
  • Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.
  • Périgueux – Demi-glace, chopped truffles and madeira.
  • Poivrade – Diced vegetables with herbs, with demi-glace.
  • Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.
  • Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.
  • Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.
  • Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.
  • Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.
  • 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.
  • Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.
  • Tomate – a tomato-based sauce.
  • 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.

Georgia

Satsivi (2)
Chicken in satsivi sauce

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

Greece

Tzatziki meze or appetizer, also used as a sauce
Tzatziki

Sauces in Greek cuisine include:

India

Sauces in Indian cuisine include:

Indonesia

Sauces in Indonesian cuisine include:

Iran

Sauces in Iranian cuisine include:

Italy

Pizza marinara
Pizza marinara – a simple pizza prepared with marinara sauce
El Altissimo - the sauces
Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

Jamaica

Sauces in Jamaican cuisine include:

  • Jerk sauce

Japan

Sauces in Japanese cuisine include:

Korea

Traditional Korean soy sauce
Traditional Korean soy sauce

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

  • Filfel chuma

Malaysia

Sauces in Malaysian cuisine include:

Mexico

ChickRedMole
Chicken in a red mole sauce

Sauces in Mexican cuisine include:

Netherlands

Sauces in Dutch cuisine include:

Peru

Sauces in Peruvian cuisine include:

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

Philippines

Suman with latik
Cassava suman with Latik

Sauces in Filipino cuisine include:

  • Bagoong
  • Banana ketchup
  • Latik
  • 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 – 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 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 – 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 – 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 – A velouté sauce mixed with horseradish, lemon juice and sour cream.
  • Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

Portugal

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

Puerto Rico

Sauces in Puerto Rican cuisine include:

Ajilimojili Chicken (9373907910)
Chicken with Ajilimójili, rice, and salsa
Mojito Isleño
Mojito Isleño
  • Adobo Mojado
  • Ajilimójili
  • Escabeche Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for green banana, onions, root vegetables, chicken gizzard, and fish
  • Ají de leche de coco – Spicy thick coconut milk and lime sauce
  • Marie Rose sauce – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
  • Mojito Isleño
  • Mojo Criollo
  • Pique
  • Pique Verde
  • Recaíto
  • Sofrito

Romania

Sauces in Romanian cuisine include:

Russia

Khrenovina-sauce
Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Catalonia

Romesco i ingredients
Romesco ingredients and sauce

Sauces in Catalan cuisine include:

Sweden

Sauces in Swedish cuisine include:

  • Brunsås
  • Hovmästarsås - made with mustard and dill
  • Lingonberry sauce
  • Skagen sauce - made with shrimp, mayonnaise and other ingredients

Switzerland

Sauces in Swiss cuisine include:

Thailand

Nam chim chaeo 2
Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade-applesauce-in-progress
Homemade apple sauce being prepared
Mint Sauce
Mint sauce

Sauces in British cuisine include:

United States

American biscuits and gravy
Sausage gravy served atop biscuits

Sauces in the cuisine of the United States include:

Vietnam

Sauces in Vietnamese cuisine include:

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

  • Mắm tôm - Fermented shrimp sauce
  • Mắm Kho Quẹt - Caramalised, vegetable dip
  • Mắm Nêm
  • Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
  • Nước chấm
    • Nước mắm chấm - Salty fish sauce
    • Nước mắm đường - Sweet fish sauce
    • Nước mắm gừng - Ginger fish sauce
  • Tương - fermented bean paste

See also

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List of sauces Facts for Kids. Kiddle Encyclopedia.