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149 relations: Ají (sauce), Albert sauce, Allemande sauce, Amatriciana sauce, Ancient Greece, Apple sauce, Argentines, Auguste Escoffier, Avocado, Bagna càuda, Bagoong, Banana ketchup, Béarnaise sauce, Béchamel sauce, Beef, Beefsteak, Black pepper, Bologna, Bolognese sauce, Bordelaise sauce, Bread sauce, Brown sauce, Calamondin, Campania, Carbonara, Cheddar sauce, Chile, Chili sauce, Chinese cuisine, Chutney, Condiment, Cooking, Cooking oil, Coulis, Cream, Curry, Custard, Dabu-dabu, Dashi, Deglazing (cooking), Dessert sauce, Dipping sauce, Doenjang, Doubanjiang, Emilia-Romagna, Emulsion, Espagnole sauce, Filipino cuisine, Fish sauce, Food, ..., French cuisine, French language, French sauce spoon, Garum, Gastrique, Genoa, Ghee, Gochujang, Gravy, Green sauce, Gremolata, Guacamole, Haggis, Haute cuisine, Hoisin sauce, Hollandaise sauce, Horseradish, HP Sauce, India, Indian cuisine, Indonesian cuisine, Italian cuisine, Japanese cuisine, Ketchup, Korean cuisine, Lamb and mutton, Latin, Lazio, Le guide culinaire, Liquid, List of condiments, List of dessert sauces, List of sauces, Lists of foods, Macaroni and cheese, Marie-Antoine Carême, Mascarpone, Mayonnaise, Mentha, Milan, Mint sauce, Miso, Mole sauce, Mornay sauce, Mushroom sauce, Mustard (condiment), Nahuatl, Neapolitan ragù, Nouvelle cuisine, Okonomiyaki, Oyster sauce, Panettone, Peanut sauce, Peppercorn sauce, Peruvian cuisine, Pesto, Pico de gallo, Piedmont, Ponzu, Pork, Redcurrant sauce, Rica-rica, Rites of Zhou, Roux, Salad, Salad cream, Salmoriglio, Salsa (sauce), Salsa roja picante, Sambal, Sashimi, Sauce, Saucery, Saucier, Sofrito, Solid, Soy sauce, Spanish language, Ssamjang, Sunday roast, Sushi, Sweet and sour, Sweet bean sauce, Sweet soy sauce, Tare sauce, Tauco, Thai cuisine, Tiramisu, Tonkatsu, Tuscany, Velouté sauce, Vietnamese cuisine, Vinegar, Wasabi, Whisky sauce, Worcestershire sauce, Yakisoba, Yakitori, Zabaione. Expand index (99 more) »
Ají (sauce)
Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.
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Albert sauce
Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef.
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Allemande sauce
Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
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Amatriciana sauce
Sugo or salsa all'amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.
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Ancient Greece
Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 13th–9th centuries BC to the end of antiquity (AD 600).
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Apple sauce
Apple sauce or applesauce is a sauce made of apples.
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Argentines
Argentines, also known as Argentinians (argentinos; feminine argentinas), are the citizens of the Argentine Republic, or their descendants abroad.
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Auguste Escoffier
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
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Avocado
The avocado (Persea americana) is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae.
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Bagna càuda
Bagna càuda (meaning "hot dip"), is a hot dish from Piedmont, Italy that dates to the 16th century.
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Bagoong
Bagoóng (Ilocano: bugguong) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill (bagoóng alamáng) with salt.
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Banana ketchup
Banana ketchup or banana sauce is a popular Philippine fruit ketchup condiment made from mashed banana, sugar, vinegar, and spices.
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Béarnaise sauce
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
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Béchamel sauce
Béchamel sauce (Béchamel besciamella or Beixamel Catalan or Bechamelsaus in Dutch, etc.-->), also known as white sauce, is made from a white roux (butter and flour) and milk.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beefsteak
A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g).
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Bologna
Bologna (Bulåggna; Bononia) is the capital and largest city of the Emilia-Romagna Region in Northern Italy.
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Bolognese sauce
Bolognese sauce (known in Italian as ragù alla bolognese,, ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name.
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Bordelaise sauce
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine.
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Bread sauce
A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey.
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Brown sauce
Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour.
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Calamondin
Calamondin (Citrus microcarpa, × Citrofortunella microcarpa or × Citrofortunella mitis) is an important citrofortunella, meaning that it is an intergeneric hybrid between a member of the genus Citrus (in this case probably the mandarin orange) and the kumquat, formerly considered as belonging to a separate genus Fortunella.
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Campania
Campania is a region in Southern Italy.
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Carbonara
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper.
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Cheddar sauce
Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking.
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Chile
Chile, officially the Republic of Chile, is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.
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Chili sauce
Chili sauce is a condiment prepared with chili peppers and sometimes red tomato as primary ingredients.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Chutney
No description.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Cooking oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.
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Coulis
A coulis (French) is a form of thick sauce made from puréed and strained vegetables or fruits.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dabu-dabu
Dabu-dabu is a type of hot and spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia.
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Dashi
is a class of soup and cooking stock used in Japanese cuisine.
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Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
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Dessert sauce
A dessert sauce is a sauce used for desserts.
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Dipping sauce
A dip or dipping sauce is a common condiment for many types of food.
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Doenjang
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.
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Doubanjiang
Doubanjiang (IPA), or simply Douban, or Toban-djan, Chili bean sauce, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
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Emilia-Romagna
Emilia-Romagna (Emilian and Emélia-Rumâgna) is an administrative Region of Northeast Italy comprising the historical regions of Emilia and Romagna.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Espagnole sauce
Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking.
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Filipino cuisine
Filipino cuisine (Lutuing Pilipino/Pagkaing Pilipino) is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago.
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Fish sauce
Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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French cuisine
French cuisine consists of the cooking traditions and practices from France.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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French sauce spoon
A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side.
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Garum
Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium.
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Gastrique
Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.
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Genoa
Genoa (Genova,; Zêna; English, historically, and Genua) is the capital of the Italian region of Liguria and the sixth-largest city in Italy.
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Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent.
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Gochujang
Gochujang (from Korean) or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture.
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Green sauce
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian chimichurri.
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Gremolata
Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic, parsley and anchovy.
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Guacamole
Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico.
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Haggis
Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach though now often in an artificial casing instead.
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Haute cuisine
Haute cuisine (French: literally "high cooking") or grande cuisine refers to the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels.
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Hoisin sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce.
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Hollandaise sauce
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, water and lemon juice (or a white wine or vinegar reduction).
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Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage).
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HP Sauce
HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.
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Italian cuisine
Italian cuisine is food typical from Italy.
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Ketchup
Ketchup (also catsup) is a condiment.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Latin
Latin (Latin: lingua latīna) is a classical language belonging to the Italic branch of the Indo-European languages.
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Lazio
Lazio (Latium) is one of the 20 administrative regions of Italy.
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Le guide culinaire
Georges Auguste Escoffier's Le Guide culinaire was Escoffier's attempt to codify and streamline the French restaurant food of the day.
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Liquid
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure.
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List of condiments
A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.
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List of dessert sauces
This is a list of dessert sauces.
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List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
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Lists of foods
This is a categorically-organized list of foods.
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Macaroni and cheese
Macaroni and cheese—also called mac and cheese in American, Canadian, and macaroni pie in Caribbean English; and macaroni cheese in the United KingdomBBC, Recipes, —is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar.
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Marie-Antoine Carême
Marie Antoine (Antonin) Carême (8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris.
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Mascarpone
Mascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid.
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Mayonnaise
Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.
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Mentha
Mentha (also known as mint, from Greek, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family).
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Milan
Milan (Milano; Milan) is a city in northern Italy, capital of Lombardy, and the second-most populous city in Italy after Rome, with the city proper having a population of 1,380,873 while its province-level municipality has a population of 3,235,000.
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Mint sauce
Mint sauce is a sauce traditionally made from finely chopped peppermint (Mentha × piperita) leaves, soaked in vinegar, and a small amount of sugar.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Mole sauce
Mole (from Nahuatl mōlli, "sauce") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces.
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Mornay sauce
A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added.
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Mushroom sauce
Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient.
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Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
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Nahuatl
Nahuatl (The Classical Nahuatl word nāhuatl (noun stem nāhua, + absolutive -tl) is thought to mean "a good, clear sound" This language name has several spellings, among them náhuatl (the standard spelling in the Spanish language),() Naoatl, Nauatl, Nahuatl, Nawatl. In a back formation from the name of the language, the ethnic group of Nahuatl speakers are called Nahua.), known historically as Aztec, is a language or group of languages of the Uto-Aztecan language family.
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Neapolitan ragù
Neapolitan ragù (known in Italian as ragù alla napoletana or ragù napoletano) is one of the two most famous varieties of meat sauces called ragù.
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Nouvelle cuisine
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine.
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Okonomiyaki
() is a Japanese savory pancake containing a variety of ingredients.
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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters.
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Panettone
Panettone (pronounced) is an Italian type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton), usually prepared and enjoyed for Christmas and New Year in Western, Southern and Southeastern Europe as well as in the Horn of Africa, and to a lesser extent in former French, Spanish and Portuguese colonies.
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Peanut sauce
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
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Peppercorn sauce
Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process.
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Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.
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Pesto
Pesto, sometimes spelled as pasto or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.
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Pico de gallo
In Mexican cuisine, pico de gallo (literally beak of rooster), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice.
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Piedmont
Piedmont (Piemonte,; Piedmontese, Occitan and Piemont; Piémont) is a region in northwest Italy, one of the 20 regions of the country.
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Ponzu
is a citrus-based sauce commonly used in Japanese cuisine.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Redcurrant sauce
Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.
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Rica-rica
Rica-rica or sometimes simply called rica is a type of hot and spicy bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia.
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Rites of Zhou
The Rites of Zhou, originally known as "Officers of Zhou" is actually a work on bureaucracy and organizational theory.
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Roux
Roux is flour and fat cooked together and used to thicken sauces.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Salad cream
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar.
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Salmoriglio
Salmoriglio is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt, and pepper.
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Salsa (sauce)
Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips.
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Salsa roja picante
Salsa roja picante is a type of spicy red sauce in Mexican cuisine.
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Sambal
Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars.
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Sashimi
Sashimi (刺身) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Saucery
A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place.
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Saucier
A saucier or sauté chef is a position in the classical brigade style kitchen.
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Sofrito
Sofrito, or soffritto (Italian), or refogado, is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking.
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Solid
Solid is one of the four fundamental states of matter (the others being liquid, gas, and plasma).
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Spanish language
Spanish or Castilian, is a Western Romance language that originated in the Castile region of Spain and today has hundreds of millions of native speakers in Latin America and Spain.
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Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine.
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Sunday roast
The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.
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Sushi
is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.
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Sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods.
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Sweet bean sauce
Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor.
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Sweet soy sauce
Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar.
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Tare sauce
is a 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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Tauco
Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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Tiramisu
Tiramisu (from the Italian language, spelled tiramisù, from the Venetian tiramesù, meaning "pick me up", "cheer me up" or "lift me up") is a coffee-flavoured Italian dessert.
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Tonkatsu
, is a Japanese dish which consists of a breaded, deep-fried pork cutlet.
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Tuscany
Tuscany (Toscana) is a region in central Italy with an area of about and a population of about 3.8 million inhabitants (2013).
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Velouté sauce
A velouté sauce is a savoury sauce, made from a roux and a light stock.
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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Wasabi
is a plant of the Brassicaceae family, which also includes horseradish and mustard.
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Whisky sauce
Whisky sauce is a sauce in Scottish cooking, which has become popular globally.
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Worcestershire sauce
Worcestershire sauce is a fermented liquid condiment of complex mixture originally created in England by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins.
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Yakisoba
, literally "fried buckwheat," is a Japanese noodle stir-fry dish.
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Yakitori
is a Japanese type of skewered chicken.
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Zabaione
Zabaione (written also or zabaglione) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).
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Redirects here:
Cream sauce, Daughter sauce, Grand sauce, Meatsauce, Mother sauce, Mother sauces, Sauced, Sauces, Saucing, Sause, The five sauces.
References
[1] https://en.wikipedia.org/wiki/Sauce
