List of sauces

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

A cook whisking a sauce
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.


Spaghetti being prepared with tomato sauce
  • Anchovy essence  Thick, oily sauce of pounded anchovies and spices
  • Avgolemono  Egg-lemon sauce or soup
  • Avocado sauce  Sauce prepared using avocado as a primary ingredient
  • Barbecue sauce  Sauce used as a marinade, basting, topping, or condiment[1]
  • Bread sauce  Sauce made with milk and bread crumbs
  • Cheese sauce  Sauce made with cheese
  • Cocktail sauce  Condiment
  • Coffee sauce
  • Corn sauce
  • Coulis  Thin sauce made from vegetables or fruits
  • Duck sauce  American Chinese condiment with a translucent orange appearance
  • Egusi sauce
  • Fry sauce  Condiment for French fries
  • Mahyawa
  • Mignonette sauce  Condiment served with oysters
  • Mint sauce  Sauce made of chopped mint
  • Mushroom ketchup  Style of ketchup
  • Normande sauce
  • Pan sauce
  • Peppercorn sauce  Culinary cream sauce
  • Rainbow sauce  Type of culinary sauce
  • Chalet sauce
  • Ravigote sauce
  • Romesco
  • Salad dressing  Food mixture, served chilled or at room temperature
  • Salsa (salsa roja)
  • Satsebeli
  • Sauce andalouse
  • Sauce aurore – a velouté sauce flavored with tomato[2]
  • Sauce bercy
  • Sauce poulette – prepared using mushrooms and lemon[3]
  • Sauce vin blanc
  • Sofrito  Cooked vegetable foundation for cooking
  • Sour cream sauce
  • Steak sauce  Brown sauce for seasoning of steaks
  • Sweet chili sauce  Condiment primarily used as a dip
  • Tomato sauce  Sauce made primarily from tomatoes
  • Vinaigrette  Sauce made from oil and vinegar and commonly used as a salad dressing
  • Wine sauce
  • Worcestershire sauce  English fermented condiment

By type

Brown sauces

Pork fillet with Bordelaise sauce

Brown sauces include:

Butter sauces

Seared ahi tuna in a beurre blanc sauce

Emulsified sauces

Remoulade seaweed sauce

Fish sauces

  • 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

Green sauces

Tomato sauces

Hot sauces

  • 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

Meat-based sauces

Neapolitan ragù sauce atop paccheri

Pink sauces

  • See Pink sauce

Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle
  • Chimichurri  Food sauce
  • 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
  • Tkemali  Georgian plum sauce

Sweet sauces

Crème anglaise over a slice of pain d'épices
Pork with peach sauce
  • Apple sauce  Sauce or puree 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  not liquid, but called a sauce nonetheless
  • Sweet chili sauce  Condiment primarily used as a dip
  • Mango sauce
  • 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

White sauces

Mornay sauce poured over an orecchiette pasta dish
  • Alfredo sauce
  • 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
  • Suprême sauce  Classic French sauce
  • Velouté sauce  Classic French sauce
  • Yogurt sauce  Food produced by bacterial fermentation of milk

By region


Maafe sauce is based upon peanuts

Sauces in African cuisine include:

  • Chermoula  Relish from Maghrebi cuisine
  • Harissa  North African hot chili pepper paste
  • Maafe
  • Moambe  Ingredient made from palm nuts
  • Shito  Ghanaian hot black pepper sauce

East Asian sauces

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar
Prepared sauces
  • Doubanjiang  Chinese spicy bean paste ingredient
  • Hoisin sauce  Sauce commonly used in Chinese cuisine
  • Mala sauce
  • 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
  • Sriracha sauce
  • Ssamjang  Spicy paste used in Korean cuisine
  • Tentsuyu
  • Umeboshi paste, 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

Southeast Asian sauces

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
  • 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
  • Sriracha sauce
  • Sweet soy sauce  Sweetened aromatic soy sauce, originating from Java, Indonesia
  • Tương


Sauces in Caucasian cuisine (the Caucasus region) include:


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

Middle East

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

South America

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  Food sauce
  • Hogao  Colombian style sofrito
  • Tucupi  Sauce used in Brazilian cuisine, extracted from the Cassava root

By country


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

Sauces in Argentine cuisine include:

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


Sauces in the cuisine of Barbados include:

  • Bajan pepper sauce[11]


Sauces in Belgian 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, tomato and spices[12]
  • Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli.
  • Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
  • Sauce Lapin - a popular sauce made with Sirop de Liège



Sauces in Bolivian cuisine include:

  • Llajwa


  • 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


  • Pebre  Chilean condiment
  • Salsa Americana – Chilean relish made of Pickles, Picked Onions and Pickled Carrots
  • Chancho en piedra


  • Hogao  Colombian style sofrito


  • Persillesovs - A key ingrediant in the Danish national dish Stegt flæsk med persillesovs.
  • Brun sovs
  • Rævesauc
  • Danish Remoulade



Beef with espagnole sauce and fries

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire.[13] They are:

  • Sauce Espagnole  One of the basic sauces of classic French cuisine – a fortified brown veal stock sauce.
  • Sauce Velouté  Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
  • Sauce Bigarade  Classic French sauce – an orange sauce , commonly for duck à l'orange.
  • Sauce Béchamel  Sauce of the Italian and French cuisines – milk-based sauce, thickened with a white roux.
  • Sauce Tomate  Sauce made primarily from tomatoes – 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.[14]

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[15] that have also come to be known as the Five Mother Sauces[16] of French cuisine:

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.[14] The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.[17]

Rouille sauce
Roast beef in Bourguignonne sauce, served with potatoes and red cabbage

Additional sauces of French origin include:

Sauce Main ingredients Ref
Beurres composés – compound butters
Beurre blanc Reduction of butter, vinegar, white wine and shallots. [18]
Beurre maître d'hôtel Fresh butter kneaded with chopped parsley, pepper and lemon juice. [19]
Beurre noir Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (skate). [20]
Beurre noisette Lightly browned butter with lemon juice. [21]
Beurre vert Butter mixed with the juice extracted from spinach. [22]
Allemande Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. [23]
Américaine Mayonnaise, blended with puréed lobster and mustard. [24]
Béarnaise Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. [25]
Bercy Chopped shallots, butter and white wine, with either fish stock or meat stock. [25]
Bordelaise Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. [26]
Bourguignonne Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. [27]
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. [28]
Charcutière Sauce Robert (below) garnished with gherkins. [28]
Chasseur Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. [28]
Demi-glace A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [29]
Gribiche Mayonnaise with hard-boiled eggs, mustard, capers and herbs [30]
Hollandaise Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. [31]
Lyonnaise Fried onions with white wine and vinegar reduced and mixed with demi-glace. [32]
Mayonnaise Egg yolks with vinegar or lemon juice, beaten with oil. [32]
Nantua Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. [33]
Périgueux Demi-glace, chopped truffles and madeira. [34]
Poivrade Diced vegetables with herbs, with demi-glace [35]
Ravigote Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. [36]
Rémoulade Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil. [37]
Robert Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. [36]
Rouennaise Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots [38]
Rouille Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. [39]
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. [38]
Tartare Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. [38]
Vénitienne White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. [38]


Chicken in satsivi sauce

Sauces in Georgian cuisine include:


Sauces in German cuisine include:


Sauces in Greek cuisine include:


Sauces are usually called Chatni or Chutney 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 (South India)
  • Dal/ groundnut chutney (South India)
  • Pumpkin Chutney (South India)
  • Bell pepper Chutney (South India)
  • Methi 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


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:


Sauces in Jamaican cuisine include:


Sauces in Japanese cuisine include:

  • Shottsuru
  • Tare sauce  Family of Japanese sauces
  • Ponzu  Japanese citrus-based condiment
  • Umeboshi paste, or Japanese pickled plum sauce
  • Tonkatsu sauce  Japanese seasoning sauce


Traditional Korean soy sauce

Sauces in Korean cuisine include:


Sauces in Libyan cuisine include:


Sauces in Malaysian cuisine include:

  • Cincalok  Malay salted shrimp condiment


Chicken in a red mole sauce

Sauces in Mexican cuisine include:


Sauces in Dutch cuisine include:

  • Fritessaus[46]
  • Joppiesaus


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


Cassava suman with Latik

Sauces in Philippine cuisine include:

  • Bagoong  Type of Philippine condiment[47]
  • 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 – 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 – 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.[48]
  • 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.

Puerto Rico

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
  • 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[49]


Khrenovina sauce, a spicy horseradish sauce originating from Siberia

Sauces in Russian cuisine include:

  • Khrenovina sauce


Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:


  • Vizcaína


Romesco ingredients and sauce

Sauces in Catalan cuisine include:

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


Sauces in Swedish cuisine include:

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


Sauces in Swiss cuisine include:


Nam chim chaeo sauce

Sauces in Thai cuisine include:

United Kingdom

Homemade apple sauce being prepared

Sauces in British cuisine include:

  • Albert sauce
  • Apple sauce  Sauce or puree 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
  • Cumberland sauce  Fruit sauce (Oxford sauce)
  • Gravy  Sauce made from the juices of meats
  • Horseradish sauce
  • Marie Rose sauce  British condiment
  • Mint sauce  Sauce made of chopped mint
  • Mushroom sauce  White or brown sauce prepared with mushrooms
  • Onion gravy
  • Parsley sauce
  • Redcurrant sauce
  • Shrewsbury sauce  English savoury sauce
  • Tewkesbury mustard
  • Whisky sauce
  • White sauce
  • Worcestershire sauce  English fermented condiment
  • Wow-Wow sauce, also known as Bow Wow Sauce  Sauce

United States

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[52]
  • 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
  • Huli-huli sauce  Hawaiian chicken dish
  • Lobster sauce
  • 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


Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[53]

  • 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

Prepared sauces

  • A.1. Sauce  Brand of brown sauce condiment
  • Alfredo sauce
  • Baconnaise  Brand of bacon-flavored condiment
  • Cheez Whiz  Trademarked processed cheese
  • Chick-Fil-A Sauces
  • Daddies  Brand of ketchup and brown sauce
  • HP sauce  British sauce made with tamarind
  • Ketchup  Sauce used as a condiment
  • Maggi  International food brand
  • Magic Shell  Dessert topping
  • McDonald's sauces
  • Mustard (condiment)  Condiment made from mustard seeds
  • OK Sauce
  • Pickapeppa Sauce
  • Salsa Lizano
  • Salsa (prepared)
  • Tapatío hot sauce  American hot sauce
  • Prego  American trademark pasta sauce brand name

See also


  1. Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
  2. Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN 978-0-544-81982-5. Retrieved December 16, 2020.
  3. Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. 154. ISBN 978-0-544-81983-2. Retrieved December 16, 2020.
  4. Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
  5. Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  6. Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
  7. Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved April 16, 2012.
  8. Beck, Bertholle and Child, pp. 94−95
  9. "Béchamel definition". Merriam-Webster.
  10. Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
  11. Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
  12. D&L Archived August 19, 2014, at the Wayback Machine, La William
  13. Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
  14. Escoffier, Auguste (1934). Ma cuisine. 2 500 recettes. p. 28. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. p. 48. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. pp. 33–34.
  15. Escoffier, Auguste (1907). A guide to Modern Cookery. p. 27.
  16. "The 5 French Mother Sauces Explained". Michelin Guide.
  17. Escoffier, A. (1979) [1921]. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN 0831754788. Retrieved 16 December 2020.
  18. Fuller and Renold, recipe no. 80
  19. Hering, p. 46
  20. Fuller and Renold, recipe no. 81
  21. Fuller and Renold, recipe no. 82
  22. Saulnier, p. 6
  23. Fuller and Renold, recipe no. 54
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  37. Hering, p. 54
  38. Saulnier, p. 24
  39. Beck, Bertholle and Child, p. 51
  40. Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  41. Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
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Book sources

  • 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.

Further reading

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