List of sauces

The following is a list of notable culinary and prepared sauces used in cooking and food service.
By type.
Brown sauces.
 include:
By region.
Africa.
Sauces in African cuisine include:
Caucasus.
Sauces in Caucasian cuisine (the Caucasus region) include:
Middle East.
Sauces in Middle Eastern cuisine include:
South America.
Sauces in South American cuisine include:
By country.
Argentina.
Sauces in Argentine cuisine include:
Barbados.
Sauces in the cuisine of Barbados include:
Belgium.
Sauces in Belgian cuisine 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 the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire. They are:
In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.
In Escoffier's 1907 book A Guide to Modern Cookery, an abridged English version of his "Le guide culinaire"
, it presented readers with a list of sauces that have also come to be known as the Five Mother Sauces of French cuisine:
Of his French language publications, both "Le guide culinaire" and his last book, Ma cuisine that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces. The 1979 English translation by Cracknell and Kaufmann of the 4th edition of "Le guide culinaire" also maintains similar wording.
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 are usually called Chatni or Chutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
Indonesia.
Sauces in Indonesian cuisine include:
Iran.
Sauces in Iranian cuisine include:
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:
Peru.
Crema de Rocoto
Llatan
Mayonesa de aceitunas (black olive mayonnaise)
Philippines.
Sauces in Philippine cuisine include:
Poland.
Sauces in Polish cuisine include:
Portugal.
Sauces in Portuguese cuisine include:
Puerto Rico.
Sauces in Puerto Rican 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:
Catalonia.
Sauces in Catalan cuisine include:
Sweden.
Sauces in Swedish cuisine include:
Switzerland.
Sauces in Swiss cuisine include:
Thailand.
Sauces in Thai cuisine include:
United Kingdom.
Sauces in British cuisine include:
United States.
Sauces in the cuisine of the United States include:
Vietnam.
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are: