The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
(salsa roja)
– a velouté sauce flavored with tomato
– prepared using mushrooms and lemon
Prepared sauces
By type
Brown sauces
include:
Butter sauces
Beurre noisette
Emulsified sauces
(w/ chilli)
Fish sauces
Green sauces
See
Tomato sauces
Hot sauces
Pepper sauces
Mustard sauces
Chile pepper-tinged sauces
s include:
sauce
sauce
Meat-based sauces
Pink sauces
See Pink sauce
Sauces made of chopped fresh ingredients
Latin American Salsa cruda of various kinds
Sweet sauces
not liquid, but called a sauce nonetheless
White sauces
By region
Africa
Sauces in African cuisine include:
Asia
East Asian sauces
Sauces in East Asian cuisine include:
(Chinese; see umeboshi paste below for Japanese pickled plum sauce)
, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot
Cooked sauces
– a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces
Sauces in Southeast Asian cuisine include:
Caucasus
Sauces in Caucasian cuisine include:
Mediterranean
Sauces in Mediterranean cuisine include:
Middle East
Sauces in Middle Eastern cuisine include:
South America
Sauces in South American cuisine include:
By country
Argentina
Sauces in Argentine cuisine include:
Barbados
Sauces in the cuisine of Barbados include:
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 – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Bolivia
Sauces in Bolivian cuisine include:
Brazil
Sauces in Brazilian cuisine include:
Canada
Sauces in Canadian cuisine include:
Chile
Sauces in Chilean cuisine include:
Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots
China
Light soy sauce () – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce Dark soy sauce () – 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 () – a thick savory paste Oyster sauce () Fermented bean curd () – 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 () – fermented black beans, usually in a brine Cooking wine () Black vinegar () Cha Shao sauce (, Cantonese: Char Siu) Duo Jiao () - chili sauce. Ci Ba La () - a chili sauce. Zao La () - a chili sauce. Lao Guo La () - a chili sauce. One famous brand is Lao Gan Ma. Rib sauce () Chili oil () – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep Doubanjiang () – a mix of fermented beans, chilis, salt, and flour used for flavor and color Soy bean Paste / Yellow bean paste () Fish sauce () Garlic chive flower sauce (韭花酱) Guaiwei () Haixian sauce (, Cantonese: Hoisin) Plum sauce () Sesame oil () Sesame Paste () Mala () Shao Kao sauce (, 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 () – 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 () XO sauce () – a spicy seafood sauce that originated from Hong Kong. Yongfeng chili sauce () Yuxiang ()
Colombia
Sauces in Colombian cuisine include:
Denmark
Sauces in Danish cuisine include: – a key ingrediant in the Danish national dish Stegt flæsk med persillesovs
England
Sauces in English cuisine include: Halford Leicestershire Table Sauce Worcestershire sauce Tewkesbury mustard HP Sauce
France
Sauces in French cuisine include: