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Sauces

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This page is updated as we discover more sauces and the related information – See also Sauce Recipe Collection, or Pizza Sauces, or Pasta Sauces

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The following is a list of sauces used in cooking and food service. We have included salsas and dipping sauces of a liquid nature.
ImageNameDescription
Alabama Style White BBQ SauceAlabama-Style White BBQ SauceUse this white sauce when grilling or barbecuing chicken; Brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

View Alabama-Style White BBQ Sauce Recipe

Anchovy EssenceAnchovy EssenceAnchovy essence is a pink-coloured, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavouring for soups, sauces, and other dishes.

View Anchovy Essence Recipe

Apple SauceApple SauceApple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and a variety of spices (commonly cinnamon and allspice). Flavourings or sweeteners such as sugar or honey are also commonly added.

View Apple Sauce Recipe

Avgolemono-Egg-Lemon-SauceAvgolemono Egg-Lemon SauceThis creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage.

View Avgolemono Egg-Lemon Sauce Recipe

Bajan Pepper SauceBajan Pepper SauceA Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.

View Bajan Pepper Sauce Recipe

Banana KetchupBanana KetchupSweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.

View Banana Ketchup Recipe

Barbecue SauceA flavouring sauce used as a marinade, basting (cooking) or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well.
Barberton Hot SauceBarberton Hot SauceBarberton is known for it’s fried chicken dinner which includes this tomato-rice dish called “hot sauce”. This “hot sauce” can be eaten as a dipping sauce or a side dish.

View Barberton Hot Sauce Recipe

Bearnaise SauceBéarnaise SauceThere are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks.

View Béarnaise Sauce Recipe

Bordelaise SauceBordelaise SauceBordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.

View Bordelaise Sauce Recipe

Bread SauceBread SauceA warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.

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Bumbu Pecel - Indonesian Peanut SauceBumbu PecelA Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

View Bumbu Pecel Recipe

Cafe de Paris SauceCafé de Paris SauceA complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”.

View Café de Paris Sauce Recipe

Capital Sauce
ChamoyChamoyA condiment from Mexico that is typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice.

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Chateaubriand SauceChateaubriand sauce (sometimes referred to as “crapaudine sauce”) is a culinary sauce prepared in a series of reductions, and is typically served with red meat dishes such as chateaubriand steak.

View Chateaubriand Sauce Recipe

Cheese Sauce with English Mustard and NutmegCheese Sauce (with English Mustard and Nutmeg)A tasty alternative cheese sauce with a bit of a bite to use with your cauliflower cheese or Mac’n’cheese

View Cheese Sauce with English Mustard and Nutmeg Recipe

Chimichurri SauceChimichurri SauceOne of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too.

View Chimichurri Sauce Recipe

Chocolate SyrupChocolate SyrupA chocolate flavoured condiment. It is often used as a topping for various desserts, such as ice cream or mixed with milk to make chocolate milk.

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Cocktail SauceCocktail SauceCocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods.

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Coffee SauceCoffee SauceCoffee sauce is a culinary sauce that includes coffee in its preparation. Coffee sauce may be sweet or savoury.

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Comeback SauceComeback SauceA dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi.

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Red Pepper CoulisCoulisA coulis is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.

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Cumberland SauceCumberland SauceA fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.

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Duck SauceDuck SauceDuck sauce is a condiment with a sweet and sour flavour and a translucent orange appearance similar to a thin jelly.Used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, or egg rolls.

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Egusi SauceEgusi SauceEgusi sauce is a staple in many Western and Central African countries. The egusi seeds are not from the sweet, fleshy watermelon we know but come from any number of melons or gourds native to those regions.

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Filfel Chuma - Libyan Hot Pepper PasteFilfel ChumaThe typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic.

View Filfel Chuma Recipe

Fry SauceFry SauceWhen spices and other flavourings are added, it is similar to — but thicker and smoother than — traditional Russian Dressing and Thousand Island Dressing.

View Fry Sauce Recipe

Halvaytar
HarissaHarissaA Tunisian hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

View Harissa Recipe

Hoisin SauceHoisin SauceAlso called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes.

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Traditional Hollandaise SauceHollandaise SauceTraditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.

View Hollandaise Sauce Recipe

Honey Garlic SauceHoney Garlic SauceA sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. Honey Garlic is one of the many sauces put on chicken wings.

View Honey Garlic Sauce Recipe

Horseradish SauceHorseradish SauceA simple to make, and very tasty version of the classic cold sauce for roast beef. One tip when making horseradish sauce recipes is to taste the prepared horseradish alone before starting the procedure.

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spicy mango sauceHot & Spicy Mango SauceDiced mango is combined with spicy habañero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken.

View Hot & Spicy Mango Sauce Recipe

Jalapeño & Cranberry SauceJalapeño & Cranberry SauceTry this spicy version of cranberry sauce on top of your barbecued chicken.

View Jalapeño & Cranberry Sauce Recipe

Tunisian Prawns with Kerkennaise SauceKerkénaise SauceA traditional Tunisian recipe for a classic tomato and white wine sauce with spices, garlic, parsley and chillies that’s typically served as a dipping sauce for prawns.

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Thai Sweet Chilli KetchupKetchup – Sweet Chilli This chilli ketchup is great as a dip for fries or a spicy sauce to use at your next barbecue. Try it with grilled chicken and potato salad.

View Sweet Chilli Ketchup Recipe

Icelandic Cocktail SauceKokteilsósa – Icelandic Cocktail SauceTry this Icelandic version of cocktail sauce as an alternative to your traditional sauce.

View Kokteilsósa Sauce Recipe

Lemon Caper SauceUse this delicious sauce with grilled or broiled salmon, tuna, chicken breasts, or turkey cutlets – or try it with our tasty Abalone and Scallop Fritters.

View Lemon Caper Sauce Recipe

Lexington Style Barbecue SauceLexington Style Barbecue SauceA vinegar-based “red” sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe.

View Lexington Style Barbecue Sauce Recipe

Louisiana RemouladeLouisiana-style RémouladeLouisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

View Louisiana-style Rémoulade Recipe

Mahyawa
Marinara (mariner’s) SauceA southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. However, its many variations can include the addition of capers, olives and spices.

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McDonalds Big Mac and Special Sauce Big Mac Special SauceThe Big Mac is perhaps the most iconic of the McDonald’s range, and you can reproduce the experience in your own kitchen with this amazingly accurate replica of the Burger and special sauce that helps define the Big Mac.

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Mignonette SauceMignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters.

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Mint SauceMint SauceMint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added.

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Mushroom GravyMushroom Gravy Whether served over steaks, roast chicken, or a tasty meatloaf, this versatile mushroom sauce is a winner. The consistency can be altered to suit, as can the number of mushrooms used.

View Mushroom Gravy Recipe

Hot Mustard SauceMustard SauceA fantastic accompaniment to ham, corned beef, grilled chicken, and a juicy steak — use it in place of your favourite table mustard.

View Mustard Sauce Recipe

Nam Prik Kapi - Spicy Dried Shrimp SauceNam Prik Kapi – Spicy Dried Shrimp Sauce An old-fashion style of spicy sauce to accompany deep-fried fish, omelettes, soups, vegetables or plain rice.[su_recipebutton]

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Okonomiyaki SauceOkonomiyaki SauceOkonomiyaki sauce is an umami-packed Japanese sauce used as a condiment for many dishes. If you can’t find it at your supermarket you can make your own – it’s straightforward to make and uses very few ingredients.[su_recipebutton]

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Padaek – Lao Fermented Fish Sauce Padaek, sometimes Padek, Lao bagoong, (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it.[su_recipebutton]

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Pan Sauce
parsley liquorParsley LiquorA variant of parsley sauce called “parsley liquor” is often served with pie and mash as a traditional British food, particularly in London.[su_recipebutton]

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Parsley Sauce Parsley SauceParsley sauce is essentially a simple béchamel sauce containing chopped parsley and tastes fantastic with salmon patties, pan-fried fish or corned beef.[su_recipebutton]

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Peanut SaucePeanut Sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.[su_recipebutton]

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Peppercorn Sauce
Mint SaucePeppered Mint SauceMint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream.[su_recipebutton]

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Piri Piri SaucePeri Peri SauceThis is a sauce with some history: Its primary ingredient, a hot chilli, comes from the New World via the Portuguese, who brought it to their colonies of Mozambique and Angola. This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp. Try peri peri with fried foods, too.[su_recipebutton]

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Thai Hot Sauce - Phrik Nam PlaPhrik Nam Pla – Thai Hot SauceThis blend of chilli and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savour.[su_recipebutton]

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Pineapple Satay SaucePineapple Satay SauceThe perfect accompaniment for your next pork dish. Try it with skewered pork pieces straight off the BBQ.[su_recipebutton]

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Ponzu SaucePonzu SauceA citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour.

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Spaghetti alla puttanescaPuttanesca SauceThe sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chilli peppers are sometimes added.

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Rainbow Sauce
Red Pepper CoulisRed Pepper CoulisA nice accompaniment for roasted meats and makes a tasty and colourful garnish for puréed soups, too.

View Red Pepper Coulis Recipe

Salad DressingSauces for salads are often called “dressings”. The concept of salad dressing varies across cultures.

View Category : Salad Dressing Recipes

SalsaSalsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips.

View Category : Salsa Recipes

Salsa a la Huancaína – Spicy Cheese SauceTypically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína.

View Salsa a la Huancaína Recipe

Salsa-Ajili-Mojili-Hot-Pepper-and-Garlic-SauceSalsa Ajili Mojili – Hot Pepper and Garlic SauceA hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats.

View Salsa Ajili Mojili Recipe

Salsa al Salmorilgio - Salmoriglio SauceSalsa al Salmoriglio – Salmoriglio SauceA versatile Southern Italian condiment used to flavour any sort of grilled meat or fish, from chops (lamb, pork, or steak) through to elegant fish, including salmon or swordfish.[su_recipebutton]

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Salsa de Ocopa - Ocopa SauceSalsa de Ocopa – Ocopa SauceSimilar in texture to Salsa Huancaina and traditionally as well served with boiled potatoes. But its flavour is very different.
Salsa PicanteSalsa PicanteCan be used to spice up tacos or to serve as a table sauce for fries and so much more.
Salsa Roja Picante - Mexican Spicy Red SauceSalsa Roja Picante – Mexican Spicy Red SauceThis is an easy salsa that you will make again and again. Follow the simple steps to get a great salsa.
Salsa GolfSalsa Rosada – Salsa GolfThere are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup.
Walnut SauceSatsivi – Georgian Walnut SauceA Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.
Sauce AndalouseSauce AndalouseA Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or roasted capsicum) typically served with french fries.
Sauce MousselineHas all the smooth, flavourful elements of hollandaise sauce, with the added benefit of a generous addition of rich whipped cream.
Saus Cuko Pempek - Palembang Fish-Cake SauceSaus Cuko Pempek – Palembang Fish Cake SauceThe best thing about pempek is the sauce, made with palm sugar, tamarind, garlic, and Thai chilli.
Satzibeli
ShattahShattah – Middle Eastern Hot SauceSaudis like their Kabsa with this hot sauce. Made from a combination of simple ingredients that yield huge flavours.

View Shattah – Middle Eastern Hot Sauce Recipe

Green SkhugSkhug – Yemeni Hot SauceCan be green or red, prepared with green and red hot peppers respectively, as well as brown, when prepared with tomatoes and spicy peppers.

View Skhug – Yemeni Hot Sauce Recipe

Skordalia Greek Garlic Dip and SauceSkordalia – Greek Garlic Dip and SauceA thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base.

View Skordalia – Greek Garlic Dip and Sauce Recipe

SofritoSofritoSofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, coriander (cilantro), onions, and garlic.

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Sorrel Sauce for FishSorrel SauceFish served in a sorrel sauce is a staple of French cuisine and is especially good with salmon fillets. This sauce has a distinct lemony flavour.
Thai Sriracha Hot Chilli SauceSriracha – Thai Hot Chilli SauceA type of Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand.

View Sriracha – Thai Hot Chilli Sauce Recipe

Korean Rice Wrap Sauce - SsamjangSsamjang – Korean Dipping SauceA thick, spicy paste used with food wrapped in a leaf in Korean cuisine.

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Steak Sauce
Spaghetti alla puttanescaSugo alla Puttanesca

See Puttanesca Pasta Sauce Recipe

Sweet and Sour SauceSweet and Sour SauceA quick and easy Sweet and Sour Sauce recipe that can be poured over a dish or used as a dipping sauce.

View Sweet & Sour Sauce Recipe

Sweet Chilli SauceSweet chilli sauce is a popular condiment in Western, Thai and Malaysian cuisine. It is commonly made with chillies and some sweetening ingredient such as fruit or a refined sugar.

View Sweet Chilli Sauce Recipe

Thai Sweet Chilli KetchupSweet Chilli Ketchup This chilli ketchup is great as a dip for fries or a spicy sauce to use at your next barbecue. Try it with grilled chicken and potato salad.

View Sweet Chilli Ketchup Recipe

Tare Japanese Soy Basting SauceTare SauceA general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as Teriyaki Sauce) as well as with sushi, nabemono and gyoza.

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Tartare SauceTartare SauceA creamy white mayonnaise-based sauce, typically of a rough consistency.

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Tentsuyu - Japanese Tempura DipTentsuyu – Japanese Tempura DipThe recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.

View Tentsuyu – Tempura Dip Recipe

Teriyaki SauceTeriyaki Sauce Grilling meat first and pouring the sauce on afterward or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

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TGI Friday’s Jack Daniel’s Glaze This glaze is a versatile sweet-and-slightly-spicy sauce that can be ordered on salmon, baby back pork ribs, steak, chicken, and pork cutlets.

View TGI Fridays Jack Daniels Glaze Recipe

Tomato Sauce
Tonkatsu Sauce - Japanese-style Barbecue SauceTonkatsu Sauce – Japanese-style Barbecue Sauce Tonkatsu sauce is a type of barbecue sauce has a bit more of a complex taste than typical BBQ sauces. It’ll offer a sweet yet savoury mix that’s sure to bring wonderful results to your meat dishes.

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Toum Garlic SauceToum – Garlic Sauce This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make.

View Toum – Garlic Sauce Recipe

Tuk Meric – Cambodian Lime and Black Pepper Dipping SauceTuk Meric is one of the most simple dipping sauces to make and can be found in southern Cambodia – it is nothing more than fresh lime juice blended with ground black pepper. The quality of your pepper is going to make a huge difference to the end result, and if you can get your hands on some Kampot pepper so much the better.[su_recipebutton]

View Cambodian Lime and Black Pepper Dipping Sauce Recipe

Cambodian Dipping SauceTuk Trey – Cambodian Dipping SauceCambodian tuk trey will add zest and fire to your meals – whether it is pasta or steak or fried chicken, the tuk trey can bring a tang of Southeast Asia to the table and make everyday meals taste different. The tuk trey is an essential ingredient in many Cambodian dishes.

View Tuk Trey – Cambodian Dipping Sauce Recipe

Tuong Ot Toi – Vietnamese Chilli Garlic Sauce This homemade chilli garlic sauce contains no preservatives and can be adjusted to taste.

View Tuong Ot Toi Recipe

Vinaigrette
Whipped creamWhipped CreamWhipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavoured with vanilla, and is often called Chantilly cream or crème Chantilly.[su_recipebutton]

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White wine sauceWine Sauce Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine.[su_recipebutton]

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Worcestershire SauceWorcestershire SauceIt is incredibly simple and quick to whip up a batch of homemade Worcestershire sauce at home. It requires some staple ingredients and 10 minutes of your time, and that’s it!

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Xató SauceXató is a typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà).

View Xató Sauce Recipe

Brown Sauces

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. It is similar to brown sauce marketed as steak sauce in Australia and the United States.

In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.

Bordelaise Sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.

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Chateaubriand Sauce

Chateaubriand sauce (sometimes referred to as “crapaudine sauce”) is a culinary sauce prepared in a series of reductions, and is typically served with red meat dishes such as chateaubriand steak.

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Charcutiere Sauce


Demi Glace


Gravy

Gravy is a sauce often made from the juices of meats that run naturally during cooking and tightened with wheat flour or cornflour for added texture.

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Mushroom Gravy

Whether served over steaks, roast chicken, or a tasty meatloaf, this versatile mushroom sauce is a winner. The consistency can be altered to suit, as can the number of mushrooms used.

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Poutine Sauce

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Romesco Sauce

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Sauce Africaine

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Sauce au Poivre

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Sauce Robert

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Butter Sauces

Beurre Manie

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Café de Paris

Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”.

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Meuniere Sauce

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Emulsified Sauces

An emulsified sauce is made by combining two immiscible liquids, or liquids that don’t normally combine, often with a binding or emulsifying ingredient. When a basic vinaigrette is made by combining oil and vinegar without an emulsifier, the vinaigrette is said to be a temporary emulsion. When immiscible liquids are combined with an emulsifier and form a stable mixture, the resulting emulsion is referred to as a permanent emulsion.

Aioli

Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.

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Béarnaise Sauce

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks.

View Béarnaise Sauce Recipe

Hollandaise Sauce

Traditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.

View Hollandaise Sauce Recipe

Mayonnaise

Mayonnaise, and often abbreviated as mayo, is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Proteins and lecithin in the egg yolk serve as emulsifiers.

View Category : Mayonnaise Recipes

Rémoulade

Louisiana Rémoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original.

View Louisiana Rémoulade Recipe


Tartare Sauce

A creamy white mayonnaise-based sauce, typically of a rough consistency.

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Fruit Sauces

Apple Sauce

Apple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and a variety of spices (commonly cinnamon and allspice). Flavourings or sweeteners such as sugar or honey are also commonly added.

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Blueberry Sauce

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Cranberry Sauce

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Cumberland Sauce

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.

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Hot & Spicy Mango Sauce

Diced mango is combined with spicy habañero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos.

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Peach Sauce

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Plum Sauce

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Strawberry Sauce

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Green Sauce

See Glossary : Green sauce (salsa verde)

Hot and/or Spicy Sauces (Chilli Pepper or similar-tinged Sauces)

Many recipes for hot sauces exist, but the only common ingredient is some variety of chilli pepper. Many hot sauces are made by using chilli peppers as the base and can be as simple as adding salt and vinegar. Other sauces use some type of fruits or vegetables as the base and add the chilli peppers to make them hot. Manufacturers use many different processes from aging in containers to pureeing and cooking the ingredients to achieve a desired flavour. Because of their ratings on the Scoville scale, Ghost pepper and Habanero peppers are used to make the hotter sauces but additional ingredients are used to add extra heat, such as pure capsaicin extract and mustard oil. Other common ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavoured vinegars can be used to alter the flavour.

Bajan Pepper Sauce

Bajan Pepper Sauce is a Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajan-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.

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Barberton Hot Sauce

Barberton is known for it’s fried chicken dinner which includes this tomato-rice dish called “hot sauce”. This “hot sauce” can be eaten as a dipping sauce or a side dish.

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Buffalo Sauce


Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

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Chilli Sauce


Chimichurri Sauce

Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables.

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Filfel Chuma – Libyan Hot Pepper Sauce

Filfel Chuma is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added

View Filfel Chuma – Libyan Hot Pepper Sauce Recipe

Harissa – Hot Chilli Sauce

Harissa is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

View Harissa – Hot Chilli Sauce Recipe

Hot & Spicy Mango Sauce

Diced mango is combined with spicy habañero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos and if you want it extra spicy leave the seeds and ribs in the pepper or even use more than one

View Hot & Spicy Mango Sauce Recipe

Jalapeño & Cranberry Sauce

Try this spicy version of cranberry sauce on top of your barbecued chicken.

View Jalapeño & Cranberry Sauce Recipe

Lexington Style Barbecue Sauce

Lexington style barbecue sauce is a vinegar-based “red” sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe.

View Lexington Style Barbecue Sauce Recipe

Louisiana Rémoulade

Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

View Louisiana Rémoulade Recipe

Meat-based Sauces

Amatriciana

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Barese Ragù

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Bolognese

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Carbonara

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Cincinnati Chilli

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Neapolitan Ragù

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Picadillo

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Ragù

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Sloppy Joe

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Pasta Sauces

Pasta sauces (mostly used for pasta asciutta and pasta al forno) are categorized into two broad groups: sughi rossi (red sauces, with tomatoes) and sughi bianchi (white sauces, without tomatoes).

Alfredo Sauce

A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.

View Alfredo Sauce Recipe

Marinara Sauce

Marinara (mariner’s) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. However, its many variations can include the addition of capers, olives and spice.

View Marinara Sauce Recipe

Meat Sauce for Pasta

This meaty pasta sauce is very similar to Ragù Bolognese and is quick to cook. Although the addition of milk might seem unusual it is traditional in northern Italy where butter, cream, and milk are considered essential to the cuisine.

View Meat Sauce Recipe for Pasta

Sugo alla Puttanesca – Puttanesca Pasta Sauce

Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chilli peppers are sometimes added.

View Sugo alla Puttanesca – Puttanesca Pasta Sauce Recipe

Tomato-based Pasta Sauce

Tomato sauce with pasta can stand on its own or it can also be paired with ingredients such as Italian sausage, shrimp, meatballs or vegetables, for a more lively pasta dish..

View Tomato-based Pasta Sauce Recipe

Sauces made of Chopped Fresh Ingredients

Chimichurri

Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too.

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Gremolata

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Mujdei

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Onion Sauce

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Persillade

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Pesto

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Pico de Gallo

Pico de Gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

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Salsa Cruda of Various Kinds

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Salsa Verde

Mexicans eat it with almost everything: tacos, quesadillas (tortillas with cheese), tortillas, snacks, chips, etc. Some families even have to make a large batch just to have enough for the week.

View Salsa Verde – Roasted Green Tomato Salsa Recipe

Sauce Gribiche

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Sauce Vierge

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Tkemali

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Sweet Sauces

Apple Sauce

Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

View Apple Sauce Recipe

Blueberry Sauce

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Butterscotch Sauce

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Caramel Sauce

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Chocolate Gravy

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Chocolate Sauce

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Cranberry Sauce

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Crème Anglaise

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Custard

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Fudge Sauce

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Hard Sauce

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Mango Sauce

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Peach Sauce

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Plum Sauce

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Strawberry Sauce

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Syrup

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Tkemali

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White Sauces

Alabama-Style White BBQ Sauce

Use this white sauce when grilling or barbecuing chicken; Brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

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Béchamel Sauce

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Mushroom Sauce

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Mornay Sauce

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Sauce Allemande

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Sauce Américaine

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Suprême Sauce

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Sauce Velouté

Smooth and silky velouté simply consists of roux and stock. Many different sauces and dishes can be created from this classic, French mother sauce.

View Sauce Velouté Recipe

Yoghurt Sauce

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Africa

Chermoula

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Harissa

Harissa (Arabic: ??????) is a Tunisian hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

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Maafe

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Moambe Sauce

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Shito Sauce

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Asia

East Asian sauces (Prepared Sauces)

Doubanjiang

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Sweet bean Sauce

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Hoisin Sauce

Hoisin sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes.

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Oyster Sauce

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Plum sauce (Chinese)

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Ponzu

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Mala Sauce

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Soy Sauce

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Sweet soy Sauce

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Sriracha Sauce

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Ssamjang

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Tentsuyu

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XO Sauce

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Umeboshi paste

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East Asian sauces (Cooked Sauces)

Lobster Sauce

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Shacha Sauce

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Siu haau Sauce

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Sweet and sour Sauce

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Tianmianjiang

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Teriyaki

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Southeast Asian sauces

Budu

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Fish Sauce

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Nam chim

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Nam phrik

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Nu?c ch?m

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Padaek

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Pecel

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Pla ra

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Sambal

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Satay sauce or Peanut Sauce

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Saus cabai

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Sriracha Sauce

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Sweet soy Sauce

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Tuong

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Caucasus

Ajika

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Tkemali

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Satsivi

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Mediterranean

Garum

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Middle East

Muhammara

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Skhug

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Toum

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South America

Aji (food)

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Caruso Sauce

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Chancaca

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Chimichurri

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Hogao

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Tucupi

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Argentina

Sauces in Argentine cuisine include :

Salsa Rosada – Salsa Golf

There are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup. Seasoning is added to give the sauce an Argentine flavour, such as pimento, oregano, and cumin.

View Salsa Rosada – Salsa Golf Recipe

Chimichurri

Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables.

View Chimichurri Recipe

Salsa Criolla – Onion, Pepper, and Lime Salsa

It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses

View Salsa Criolla Recipe

Barbados

Sauces in the cuisine of Barbados include :

Bajan Pepper Sauce

A Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajan-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish

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Belgium

“Bicky” Sauce

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Brasil Sauce

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Joppiesaus

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Sauce “Pickles”

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Zigeuner Sauce

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Bolivia

Llajwa

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Canada

Honey Garlic Sauce

Honey Garlic is a sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. Honey Garlic is one of the many sauces put on chicken wings.

View Honey Garlic Sauce Recipe

France

In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême’s list to five mother sauces in French cuisine. They are:

Sauce Béchamel

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Sauce Espagnole

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Sauce Velouté

Smooth and silky velouté simply consists of roux and stock. Many different sauces and dishes can be created from this classic, French mother sauce.

View Sauce Velouté Recipe

Sauce Hollandaise

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Sauce Tomate

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Additional sauces of French origin include:

Allemande Sauce

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Au jus

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Sauce Bourguignonne

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Breton Sauce

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Beurre noir

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Beurre noisette

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Sauce Américaine

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Sauce charcutière

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Chasseur

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Nantua Sauce

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Ravigote

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Sauce Robert

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Rouennaise Sauce

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Rouille

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Sauce gribiche

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Sauce lyonnaise

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Sauce poivrade

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Soubise Sauce

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Georgia

Adjika – Georgian Style Chilli Paste

Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.

View Adjika – Georgian Style Chilli Paste Recipe

Tkemali

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Satsivi – Walnut Sauce

Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.

View Satsivi – Walnut Sauce Recipe

Germany

Duckefett

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Greece

Skordalia

Skordalia is a thick puree in Greek cuisine made by combining crushed garlic with a bulky base.

View Skordalia Recipe

Tzatziki

Tzatziki or tzadziki is a Greek and Turkish meze or appetiser, also used as a sauce for souvlaki and gyros. Cool and creamy this tangy cucumber dip flavoured with garlic is the perfect compliment to grilled meat and vegetables.

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Avgolemono

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage.

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Indonesia

Babi panggang Sauce

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Dabu-dabu

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Colo-colo

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Peanut Sauce

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Pecel

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Sambal

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Sweet soy Sauce

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Iran

Mahyawa

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Italian

Agliata

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Agrodolce

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Alfredo

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Arrabbiata Sauce

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Bagna càuda

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Bolognese Sauce

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Checca Sauce

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Fra diavolo Sauce

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Marinara Sauce

Marinara (mariner’s) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. However, its many variations can include the addition of capers, olives and spices.

View Marinara Sauce Recipe

Neapolitan Sauce

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Pesto

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Pomodoro Sauce

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Ragù

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Neapolitan ragù

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Ragù alla salsiccia

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Savore Sanguino

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Sugo all’amatriciana

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Sugo alla puttanesca

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Vincotto

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Vodka Sauce

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Japan

Shottsuru

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Tare Sauce

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Ponzu

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Umeboshi paste

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Tonkatsu Sauce

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Korea

Korean soy Sauce

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Libya

Filfel chuma

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Harissa

Harissa (Arabic: ??????) is a Tunisian hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

View Recipe

Malaysia

Cincalok

Sambal Cincalok is a Malaccan condiment made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.

View Cincalok Recipe

Mexico

Chamoy

A condiment from Mexico that is typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice.

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Guacamole

Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of Australian cuisine as a dip, condiment and salad ingredient.

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Mole

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Netherlands

Fritessaus

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Joppiesaus

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Philippines

Bagoong

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Banana ketchup

Banana ketchup is sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish.

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Latik

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Chilli soy lime

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Liver Sauce

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Portugal

Cebolada

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Puerto Rico

Ajilimójili

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Mojito isleño

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Pique verde boricua

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Romania

Mujdei

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Russia

Khrenovina Sauce

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Spain

Canary Islands

Mojo (sauce)

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Catalonia

Salvitxada

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Romesco

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Xató

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Switzerland

Café de Paris Sauce

Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”.

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Thailand

Nam chim

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Nam phrik

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Sriracha Sauce

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Sweet chiLli Sauce

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United Kingdom

Albert Sauce

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Apple Sauce

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Bow Wow Sauce

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Bread Sauce

A warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.

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Brandy Sauce

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Brown Sauce

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Cumberland Sauce

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Cumberland Sauce

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Cumberland Sauce

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Cheddar Sauce

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Gravy

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Horseradish Sauce

This horseradish sauce recipe is a simple to make, and very tasty version of the classic cold sauce for roast beef. One tip when making horseradish sauce recipes is to taste the prepared horseradish alone before starting the procedure, as different brands can vary greatly in spiciness.

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Marie Rose Sauce

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Mint Sauce

Mint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar.

View Mint Sauce Recipe

Onion Gravy

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Parsley Sauce

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Redcurrant Sauce

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Shrewsbury Sauce

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Tewkesbury mustard

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Whisky Sauce

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White Sauce

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Worcestershire Sauce

It is incredibly simple and quick to whip up a batch of homemade Worcestershire sauce at home. It requires some staple ingredients and 10 minutes of your time, and that’s it!

View Worcestershire Sauce Recipe

United States

Alabama-Style White BBQ Sauce

Use this white sauce when grilling or barbecuing chicken; Brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

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Cincinnati Chilli

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Comeback Sauce

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Detroit Coney Sauce

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Henry Bain Sauce

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Mumbo Sauce

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Red-eye Gravy

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Sausage Gravy

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Barbecue Sauce

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Brown Gravy

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Rémoulade

Louisiana Rémoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original.

View Louisiana Rémoulade Recipe

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