List of sauces

Introduction

A sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel, or cooked, chilled and re-warmed to serve like gravy.

List of Sauces

Tomato-Based Sauces

• Marinara Sauce: A simple tomato sauce made with tomatoes, garlic, herbs, and onions. It's a staple of Italian-American cooking.

• Bolognese Sauce: A meat-based sauce originating from Bologna, Italy. It is often used in pasta and lasagna.

Cream-Based Sauces

• Alfredo Sauce: A rich and creamy white sauce made with butter, heavy cream, and parmesan cheese. It's often served with fettuccine.

• Bechamel Sauce: Also known as white sauce, is made from a white roux (butter and flour) and milk. It is one of the mother sauces of French cuisine.

Asian Sauces

• Soy Sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

• Teriyaki Sauce: A Japanese sauce that combines soy sauce, mirin, and sugar. It's often used as a marinade or glaze for grilled meats.

Other Sauces

• Barbecue Sauce: A flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style.

• Pesto Sauce: An Italian sauce that consists of crushed garlic, pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano, all blended with olive oil.

See Also

• List of condiments
• List of salad dressings
• List of dips

References

• Food portal
• Cooking portal

External Links

• Official website