SAUCES

• 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 served usually with seafoods

• Coffee sauce – Culinary sauce that includes coffee

• Corn sauce

• Coulis – Thin sauce made from vegetables or fruits [2]

• Duck sauce – American Chinese condiment with a translucent orange appearance

• Egusi sauce

• Fry sauce – Condiment for French fries

• Hollandaise sauce – Sauce made of egg, butter, and lemon

• Mahyawa – Iranian cuisine tangy sauce made out of fermented fish

• Mignonette sauce – Condiment served with oysters

• Mint sauce – Sauce made of chopped mint

• Mushroom ketchup – Style of ketchup

• Normande sauce – Creamy sauce accompanies with seafood [3]

• Pan sauce – Cooking technique to create a sauce

• Peppercorn sauce – Culinary cream sauce

• Rainbow sauce – Type of culinary sauce

• Ravigote sauce – Classic, lightly acidic sauce in French cuisine

• Romesco – Catalan sauce of tomatoes, garlic, and nuts

• Salad dressing – Food mixture, served chilled or at room temperature

• Salsa – Condiment used in Mexican cuisine (salsa roja)

• Satsebeli

• Sauce andalouse – Belgian sauce

• Sauce aurore – a velouté sauce flavored with tomato[4]

• Sauce bercy – French sauce

• Sauce poulette – prepared using mushrooms and lemon[5]

• Sauce vin blanc

• Sofrito – Cooked vegetable foundation for cooking

• 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

Brown sauces – Sauce made with brown meat stock include:

• Bordelaise sauce – French wine sauce

• Chateaubriand sauce – Front cut of a beef tenderloin

• Charcutiere sauce – Compound French sauce

• Chaudfroid sauce – French culinary sauce[6]

• Demi glace – Sauce in French cuisine

• Gravy – Sauce made from the juices of meats

• Mushroom gravy – Type of sauce

• Romesco sauce – Catalan sauce of tomatoes, garlic, and nuts

• Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbs

• Sauce au Poivre

• Sauce Robert – French brown mustard sauce[7]

Butter sauces

• Beurre blanc – Emulsified butter sauce

• Beurre manie – Thickening agent

• Beurre monté – Melted butter sauce – Butter emulsified with water

• Beurre noisette – Brown butter sauce

• Café de Paris – Butter-based sauce

• Meuniere sauce – French brown butter, parsley, and lemon sauce

Emulsified sauces

• Anchoïade

• Aioli – West Mediterranean sauce of garlic and oil

• Béarnaise sauce – Sauce made of clarified butter and egg yolk

• Garlic sauce – Sauce with garlic as a main ingredient

• Hollandaise sauce – Sauce made of egg, butter, and lemon[8]

• Mayonnaise – Thick cold sauce

• Remoulade – Mayonnaise-based cold sauce[9]

• Salad cream – Dressing similar to mayonnaise

• Tartare sauce – Mayonnaise-based cold sauce(w/ chilli)[10]

Fish sauces

• Bagna càuda – 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

• See Green sauce – Sauce made from chopped herbs

Tomato sauces

• Tomato sauces – Sauce made primarily from tomatoes

• Ketchup – Sauce used as a condiment

Hot sauces

• Pepper sauces

• Mustard sauces - Condiment made from mustard seeds

• Chile pepper-tinged sauces

• Buffalo sauce

  • Buffalo Sauce – American dish of spicy chicken wings

  • Chili sauce – Condiment prepared with chili peppers

  • Datil pepper – Variety of chili pepper sauce

  • Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce

  • Pique Sauce

  • Sriracha sauce – Thai hot sauce

  • Tabasco sauce – American hot sauce brand

Meat sauce

• Amatriciana sauce – Italian pasta sauce

• Barese ragù – City in Apulia, Italy

• Bolognese – Meat-based Italian pasta sauce

• Carbonara – Italian pasta dish

• Cincinnati chili – Spiced meat sauce used as a topping for spaghetti

• Neapolitan ragù – Italian meat sauce

• Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines

• Ragù – Meat-based sauce in Italian cuisine

Sauces made of chopped fresh ingredients

• Chimichurri – Green, uncooked sauce for meat

• 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 – French sauce

• Tkemali – Georgian plum sauce

Sweet sauce

• Apple sauce – Purée made from apples

• Blueberry sauce – Compote or savory sauce made with blueberries

• Butterscotch sauce – Type of confectionery

• Caramel – Confectionery product made by heating sugars

• Chocolate gravy – Gravy made with cocoa powder

• Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient

• Cranberry sauce – Sauce 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 – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless

• Sweet chili sauce – Condiment primarily used as a dip

• Mango sauce – Species of fruit

• 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 sauce

• Alfredo sauce – Creamy pasta dish with butter and cheese

• Béchamel sauce – French white sauce based on roux and milk[11]

• Caruso sauce – Cream sauce for pasta

• Mushroom sauce – White or brown sauce prepared with mushrooms

• Mornay sauce – Type of béchamel sauce including cheese[12]

• Sauce Allemande – Sauce used in classic French cuisine

• Sauce Américaine – Sauce from classic French cuisine[13]

• Suprême sauce – Classic French sauce[14]

• Velouté sauce – Classic French sauce

• White sauce (Virginia) – Dipping sauce in Virginia

• Yogurt sauce – Food produced by bacterial fermentation of milk

By Region

Africa

• Chermoula – Relish from Maghrebi cuisine

• Harissa – North African hot chili pepper paste

• Maafe – Stew in West African cuisine

• Moambe – Ingredient made from palm nuts

• Shito – Ghanaian hot black pepper sauce

Asia

• Doubanjiang – Chinese spicy bean paste

• Doenjang – Korean fermented bean paste

• Gochujang – Spicy fermented Korean condiment

• Hoisin sauce – Sauce commonly used in Chinese cuisine

• Mala sauce – Spicy Chinese seasoning

• Mirin – Type of rice wine used in Japanese cuisine

• Oyster sauce – Condiment made by cooking oysters

• Plum sauce – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce)

• Ponzu – Japanese citrus-based condiment

• Soy sauce – East Asian liquid condiment

  • Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

• Ssamjang – Spicy soybean paste used in Korean cuisine

• Tentsuyu – Tempura dipping sauce

• Umeboshi paste – Sour, pickled Japanese fruit, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in English but which is closer to an apricot

• XO sauce – Spicy seafood sauce from Hong Kong

Cooked sauces

• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the name

• Shacha sauce – Chinese condiment

• Siu haau sauce – thick, savory, slightly spicy sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine

• Sweet and sour sauce – Cooking method

• Sweet bean sauce, also known as Tianmianjiang - Sweet savory sauce in China and Korea

• Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America

SouthEast Asia

• Budu – Fish sauce originating from east coast of Peninsular Malaysia

• Fish sauce – Condiment made from fish

• Mắm nêm – Condiment

• Nam chim – Thai sauce

• 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 – Condiment prepared with chili peppers

• Sriracha sauce – Thai hot sauce

• Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

• Tương – Condiment made from soybeans

Caucasus

• Ajika – Georgian dip

• Tkemali – Georgian plum sauce

• Satsivi – Georgian poultry dish

Mediterranean

• Garum – Historical fermented fish sauce

Middle East

• Muhammara – Hot pepper dip from Syrian cuisine

• Sahawiq – Yemeni hot sauce

• Toum – Garlic sauce common in the Levant

• Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece

South America

• Ají (sauce) – Ají-based condiment traditional in Andean cuisine

• Caruso sauce – Cream sauce for pasta

• Chancaca – Sweet sauce traditional to southern Andean cuisine

• Chimichurri – Green, uncooked sauce for meat

• Hogao – Colombian style sofrito

• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

• A.1. Sauce – Brand of brown sauce condiment

• Alfredo sauce – Creamy pasta dish with butter and cheese

• Baconnaise – Brand of bacon-flavored condiment

• Cheez Whiz – Trademarked processed cheese dip

• 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 – Brand of brown sauce

• Pickapeppa Sauce – Jamaican sauce

• Salsa Lizano – Costa Rican condiment

• Salsa (prepared) – Condiment used in Mexican cuisine

• Tapatío hot sauce – American hot sauce

• Prego – American pasta sauce brand

Prepared sauces

COUNTRY

ARGENTINA

• Chimichurri – Green, uncooked sauce for meat

• Salsa golf – Cold sauce of mayonnaise and tomatoes[16]

• Salsa criolla – Type of salad or relish found in Latin American cuisine

BARBADOS

• Bajan pepper sauce – type of condiment

BELGIUM

• Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers

• Brasil sauce – mayonnaise with pureed pineapple, tomato and spices[18]

• Zigeuner sauce – cuisine 'gypsy style' – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

BOLIVIA

• Llajwa – Bolivian spicy sauce

BRAZIL

• Vinagrete – Typical Brazilian condiment

• Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

CANADA

• Donair sauce – Canadian restaurant chain

• Honey garlic sauce

CHILE

• Pebre – Chilean condiment

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

CHILE

• Pebre – Chilean condiment

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

CHINA

• Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce

• Dark soy sauce (老抽) – a darker-colored sauce used for color

• Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces

• Sweet bean sauce (甜面酱) – a thick savory paste

• Oyster sauce (蚝油)

• Fermented bean curd (腐乳) – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine

• Douchi (豆豉) – fermented black beans, usually in a brine

• Cooking wine (料酒)

• Black vinegar (陈醋)

• Cha Shao sauce (叉烧酱, Cantonese: Char Siu)

• Duo Jiao (剁椒) - chili sauce.

• 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.[19]

• Yongfeng chili sauce (永丰辣酱)

• Yuxiang (魚香)

COLOMBIA

• Hogao – Colombian style sofrito

• Ají (sauce) – Ají-based condiment traditional in Andean cuisine

DENMARK

• Persillesovs – Cream sauce seasoned with parsley – a key ingredient in the Danish national dish Stegt flæsk med persillesovs

• Brun sovs – Sauce made with brown meat stock

ENGLAND

• Halford Leicestershire Table Sauce

• Worcestershire sauce

• Tewkesbury mustard

• HP Sauce

FRANCE

• Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.[20]

• Américaine – Mayonnaise, blended with puréed lobster and mustard.[21]

• Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.[22]

• Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock.[22]

• Béchamel – milk-based sauce, thickened with a white roux. [23]

• Beurre blanc – Reduction of butter, vinegar, white wine and shallots.[24]

• Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.[25]

• Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).[26]

• Beurre noisette – Lightly browned butter with lemon juice.[27]

• Beurre vert – Butter mixed with the juice extracted from spinach.[28]

• Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.[29]

• Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.[30]

• Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31]

• 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.[32]

• Charcutière – Sauce Robert (below) garnished with gherkins.[32]

• Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.[32]

• Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.[33]

• Espagnole sauce – a fortified brown veal stock sauce.[34]

• 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.[35]

• Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.[36]

• Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.[37]

• Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil.[37]

• Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.[38]

• Périgueux – Demi-glace, chopped truffles and madeira.[39]

• Poivrade – Diced vegetables with herbs, with demi-glace.[40]

• Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.[41]

• Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.[42]

• Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.[41]

• Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.[43]

• Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.[44]

• 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.[43]

• Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.[43]

• Tomate – a tomato-based sauce.[45]

• Velouté – white stock-based sauce, thickened with a roux or a liaison. [46]

• Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.

GEORGIA

• Ajika – Georgian dip

• Tkemali – Georgian plum sauce

• Satsebeli

GERMANY

• Currygewürzketchup – Sauce with curry powder

• Duckefett – Regional cuisine in Germany

• Frankfurt green sauce – Sauce made from chopped herbs

• braune Bratensoße

• Sherrysoße

• Sahnesoße

GREECE

• Skordalia – Thick garlic sauce in Greek cuisine

• Tzatziki – Cold cucumber–yogurt dip, soup, or sauce

• Avgolemono – Egg-lemon sauce or soup

• Melitzanosalata

• Taramasalata – Roe-based meze common to Turkey and Greece

INDIA

• Coconut chutney (South India)

• Garlic 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)

INDONESIA

• Dabu-dabu – Indonesian 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

IRAN

• Mahyawa – Iranian cuisine tangy sauce made out of fermented fish

ITALY

• Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine

• Agrodolce – Cooking method

• Arrabbiata sauce – Spicy tomato sauce for pasta

• Bagna càuda – Hot dish made from garlic and anchovies

• Bolognese ragù

• Checca sauce – Uncooked tomato sauce used with pasta

• Genovese sauce – Meat-based Italian pasta sauce

• Marinara sauce – Tomato sauce with herbs[47]

• Neapolitan sauce – Tomato-based sauce derived from Italian cuisine

• Pearà – Traditional Veronese sauce

• Pesto alla Genovese – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil

• Ragù – Meat-based sauce in Italian cuisine[48]

• Neapolitan ragù – Italian meat sauce

• Ragù alla salsiccia – Tomato-based sauce with sausage

• Savore Sanguino – Florentine sauce

• Sugo all'amatriciana – Italian pasta sauce

• Sugo alla puttanesca – Neapolitan pasta dish

• Vincotto – Italian dessert paste

JAMAICA

• Jerk sauce – Style of cooking native to Jamaica

JAPAN

• Shottsuru – Japanese fish sauce

• Tare sauce – Family of Japanese sauces

• Ponzu – Japanese citrus-based condiment

• Umeboshi paste – Sour, pickled Japanese fruit, or Japanese pickled plum sauce

• Tonkatsu sauce – Japanese seasoning sauce

KOREAN

• Korean soy sauce – East Asian liquid condiment

LIBYA

• Filfel chuma – Israeli chilli-garlic paste

MALAYSIA

• Cincalok – Malay salted shrimp condiment

MEXICO

• Guacamole – Mexican avocado-based dip, spread, sauce, or salad[51]

• Mole – Mexican sauce and marinade[52]

• Pico de gallo – Mexican condiment

• Salsa macha

• Salsa Verde

• Salsa Roja

• Salsa borracha

• Xnipek – Spicy sauce native to Yucatán peninsula

NETHERLANDS

• Fritessaus – Dutch condiment, usually served with French fries[53]

• Joppiesaus – Type of sauce from the Netherlands

PERU

• Huancaina – Peruvian appetizer

• Ocopa

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

PHILLIPINES

• Bagoong – Type of Philippine condiment[54]

• 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 – Filipino condiment spread – 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

• Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today. [citation needed]

• Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter [citation needed]. 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. [citation needed]

• 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. [citation needed]

• Polonaise – Sauce in Polish cuisine – 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. [citation needed]

• 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.[55]

• Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

PORTUGAL

• 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

• Adobo Mojado – Iberian culinary style

• Ajilimójili – Chili sauce from Puerto Rico

• Escabeche – Ibero-American fish, meat or vegetable dish 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 – British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise

• Mojito Isleño – Puerto Rican condiment

• Mojo Criollo – Several types of sauces

• Pique

• Pique Verde – Puerto Rican green hot sauce

• Recaíto – Cooking base made of pureed aromatics

• Sofrito – Cooked vegetable foundation for cooking

ROMANIA

• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil

CANARY ISLAND

• Mojo – Several types of sauces

CATALONIA

• Salvitxada – Sauce from Catalan cuisine

• Xató – Sauce in Catalan cooking

• Romesco – Catalan sauce of tomatoes, garlic, and nuts

• Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

SWEDEN

• Brunsås – Sauce made with brown meat stock

• Hovmästarsås - made with mustard and dill

• Lingonberry sauce

• Skagen sauce - made with shrimp, mayonnaise and other ingredients

SWITZERLAND

• Café de Paris sauce – Butter-based sauce – a butter-based sauce served with grilled beef

THAILAND

• Nam chim – Thai sauce

• Nam phrik – Thai chili sauce

• Sriracha sauce – Thai hot sauce[58]

• Sweet chili sauce – Condiment primarily used as a dip

UNITED KINGDOM

• Albert sauce – British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar

• Apple sauce – Purée 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 – Type of sauce made with cheddar cheese

• Cumberland sauce – Fruit sauce (Oxford sauce)

• Gravy – Sauce made from the juices of meats

• Horseradish sauce – Species of flowering plants in the cabbage family Brassicaceae

• Marie Rose sauce – British condiment

• Mint sauce – Sauce made of chopped mint

• Mushroom sauce – White or brown sauce prepared with mushrooms

• Onion gravy – Type of sauce

• Parsley sauce – Cream sauce seasoned with parsley

• Redcurrant sauce – English condiment

• Shrewsbury sauce – English savoury sauce

• Tewkesbury mustard – Type of mustard

• Whisky sauce

• White sauce – French white sauce based on roux and milk

• Worcestershire sauce – English fermented condiment

• Wow-Wow sauce, also known as Bow Wow Sauce

UNITED STATES

• Alfredo sauce – Creamy 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 – Culinary sauce that includes coffee

• Comeback sauce – Sauce for fried food from Mississippi

• Coney sauce – American fast food item[59]

• Cranberry sauce – Sauce or relish made from cranberries

• Cream cheese – Soft, mild-tasting cheese with a high fat content

• Duck sauce – American Chinese condiment with a translucent orange appearance

• Étouffée sauce – American seafood and rice dish

• Henry Bain sauce – American condiment for meats

• Huli-huli sauce – Hawaiian chicken dish

• Lobster sauce – type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the name

• Mumbo sauce – American regional sauce

• Michigan sauce – Style of hot dog

• Old Sour – Fermented key lime juice used in sauces

• 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 – Pasta dish with vodka, cream and tomato sauce

URUGUAY

• Caruso sauce – Cream sauce for

VIETNAM

• Mắm tôm – Fermented condiment - 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 – Vietnamese dipping sauce

  • Nước mắm chấm - Salty fish sauce

  • Nước mắm đường - Sweet fish sauce

  • Nước mắm gừng - Ginger fish sauce

• Tương – Condiment made from soybeans - fermented bean paste

Sauce Selection

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