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Open Access Articles- Top Results for List of sauces

List of sauces

File:Rujak manis sauce.jpg
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli.

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

General

By type

Brown sauces

Brown sauces include:

Butter sauces

Emulsified sauces

Green sauces

Hot sauces (Chile pepper-tinged sauces)

File:Phrik nam pla (cropped).jpg
Phrik nam pla is a common hot sauce in Thai cuisine

Hot sauces include:

Meat-based sauces

Sauces made of chopped fresh ingredients

Sweet sauces

White sauces

By region

Africa

File:Mafe SN.JPG
Maafe sauce is based upon groundnuts

Sauces in African cuisine include:

Asia

East Asian sauces

File:Korean sauce-Choganjang-01.jpg
Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar

Southeast Asian sauces

Oceania
File:Sambal cobek.JPG
Traditional sambal terasi served on stone mortar with garlic and lime

Sauces used in the Oceania region include:

Caucasus

Sauces in Caucasian cuisine (the Caucasus region) include:

Great Britain

Sauces in British cuisine include:

Middle East

File:Skhug.jpg
Commercially-prepared red skhug, a Middle Eastern hot sauce

Sauces in Middle Eastern cuisine include:

South America

Sauces in South American cuisine include:

By country

Argentina

File:Salsa golf.jpg
Salsa golf served at a "taste-off" in Buenos Aires

Sauces in Argentine cuisine include:

Barbados

Sauces in the cuisine of Barbados include:

Bolivia

Sauces in Bolivian cuisine include:

Canada

Sauces in Canadian cuisine include:

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:

Additional sauces of French origin include:

Georgia

Sauces in Georgian cuisine include:

Germany

Sauces in German cuisine include:

Greece

Sauces in Greek cuisine include:

India

Sauces in Indian cuisine include:

Indonesia

Sauces in Indonesian cuisine include:

Iran

Sauces in Iranian cuisine include:

Italy

File:El Altissimo - the sauces.jpg
Sauces at a family run parilla (grill) in Palermo, Sicily, Italy

Sauces in Italian cuisine include:

Japan

Sauces in Japanese cuisine include:

Korea

Sauces in Korean cuisine include:

Libya

Sauces in Libyan cuisine include:

Malaysia

Sauces in Malaysian cuisine include:

Mexico

Sauces in Mexican cuisine include:

Netherlands

Sauces in Dutch cuisine include:

Philippines

Sauces in Philippine cuisine include:

  • Bagoong [17]
  • Banana ketchup
  • Latik
  • Chilli soy lime a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
  • Liver sauce used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture.

Portugal

Sauces in Portuguese cuisine include:

Romania

Sauces in Romanian cuisine include:

Russia

Sauces in Russian cuisine include:

Spain

Sauces in Spanish cuisine include:

Canary Islands

Sauces used in the cuisine of the Canary Islands include:

Switzerland

Sauces in Swiss cuisine include:

Thailand

Sauces in Thai cuisine include:

United States

Sauces in the cuisine of the United States include:

Puerto Rico

Sauces in Puerto Rican cuisine include:

Prepared sauces

See also

References

  1. ^ Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0. 
  2. ^ Schlesinger, Fay (November 3, 2009). "It's out after 170 years, the secret of Worcestershire Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012. 
  3. ^ Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
  4. ^ 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. 
  5. ^ Prosper Montagné (1961). Charlotte Snyder Turgeon & Nina Froud, ed. Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved 16 April 2012. 
  6. ^ Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Retrieved 2 June 2012.  Check date values in: |date= (help)
  7. ^ "Béchamel definition". Merriam-Webster. 
  8. ^ Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. Invalid language code.
  9. ^ Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6. 
  10. ^ Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
  11. ^ Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
  12. ^ Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Retrieved 7 January 2008. 
  13. ^ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  14. ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012. 
  15. ^ Hall, Phil (March 19, 2008). "Holy Mole". The Guardian (London). Retrieved August 20, 2010. 
  16. ^ John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133. ISBN 978-0-313-34808-2. Retrieved 21 May 2012. 
  17. ^ Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7. 
  18. ^ "Definition of mujdei" (in română). DEX online. 
  19. ^ "John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The Independent. July 2, 2007. Retrieved September 5, 2012. 
  20. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20. 
  21. ^ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012. 
  22. ^ Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5

Further reading

External links