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

General

Prepared sauces

By type

Brown sauces

Brown sauces – Sauce made with brown meat stock include:

• Bordelaise sauce – French wine sauce
• Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets
• Charcutiere sauce – French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkinsPages displaying wikidata descriptions as a fallback
• Chaudfroid sauce – French culinary saucePages displaying wikidata descriptions as a fallback^[4]
• Demi glace – Sauce in French cuisine
• Gravy – Sauce made from the juices of meats
• Mushroom gravy
• Romesco sauce – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets
• Sauce Africaine – French sauce, consisting of sauce espagnole with tomatoes, onions, peppers and herbsPages displaying wikidata descriptions as a fallback
• Sauce au Poivre
• Sauce Robert – French sauce consisting of onions, white wine, pepper, demi-glace, and mustardPages displaying wikidata descriptions as a fallback^[5]

Butter sauces

• Beurre blanc – Emulsified butter sauce
• Beurre manie – thickening agentPages displaying wikidata descriptions as a fallback
• Beurre monté
• Beurre noisette
• Café de Paris – Butter-based sauce
• Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets

Emulsified sauces

• 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^[6]
• Mayonnaise – Thick cold sauce
• Remoulade – Mayonnaise-based cold sauce^[7]
• Salad cream – Dressing similar to mayonnaise
• Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli)^[8]

Fish sauces

• Bagna càuda – Italian 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 tomatoesPages displaying short descriptions of redirect targets
• Ketchup – Sauce used as a condiment

Hot sauces

• Pepper sauces

• Mustard sauces
  • Mustard – Condiment made from mustard seeds
• Chile pepper-tinged sauces

• Hot sauce – Chili pepper-based condiments include:
  • Buffalo Sauce – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets
  • Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets
  • 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 saucePages displaying short descriptions of redirect targets
  • Tabasco sauce – American hot sauce brand

Meat-based sauces

• Amatriciana sauce – Traditional Italian pasta sauce
• Barese ragù – City in Apulia, Italy
• Bolognese – Italian pasta sauce of tomatoes and meat
• 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

Pink sauces

• See Pink sauce

Sauces made of chopped fresh ingredients

• Chimichurri – 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 saucePages displaying wikidata descriptions as a fallback
• Tkemali – Georgian plum sauce

Sweet sauces

• 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 – sweet, rich dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla or other flavoringsPages displaying wikidata descriptions as a fallback – not liquid, but called a sauce nonetheless
• Sweet chili sauce – Condiment primarily used as a dip
• Mango sauce – Species of fruitPages displaying short descriptions of redirect targets
• 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 sauces

• Alfredo sauce – Italian pasta dish with butter and cheesePages displaying short descriptions of redirect targets
• Béchamel sauce – Sauce of the Italian and French cuisines^[9]
Zdroj:https://en.wikipedia.org?pojem=List_of_sauces
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