2.4: Sauce & Terminology

Sauces & Terminology

Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared. Sauces add a variety of features to foods, such as complementing or enhancing flavors, adding an attractive appearance, and/or providing additional texture.

Initially perfected by the French, all sauces are now universally categorized into one of seven groups of sauces that are used as base sauces or foundations for other sauces known as secondary sauces. The primary sauces are known as Grand Sauces or Mother Sauces.

The following are the categories of the Mother Sauces of French cooking from which all other sauces are prepared.

• White Sauces (such as Béchamel Sauce)
• Brown Sauces (such as Madeira Sauce)
• Tomato Sauces or Red Sauces (such as Tomato Puree)
• Egg Yolk and Butter Sauces (such as Hollandaise Sauce)
• Egg Yolk and Oil Sauces (such as Mayonnaise)
• Oil and Vinegar Sauces (such as Salad Dressings)
• Flavored Butter Sauces (such as Beurre Blanc Sauce)

Reduction Sauce

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables. The released juices become the base for the sauce, to which other ingredients may be added, such as wine, fruit juices, tomato paste, or bits of foods and herbs. The juice is boiled (or steamed) separately and stirred constantly to evaporate excess liquid (such as water), thus reducing the volume of the juices into a thicker consistency, providing a more intense flavor. The resulting liquid is strained and then used as a base for sauces, soups and stews. Gravies, meat sauces, wine sauces, and fruit sauces are all examples of reduction sauces that are used to enhance the flavor of foods being served.

A simple procedure for making a reduction sauce begins by removing the meat, poultry, fish, or vegetables from the pan containing the juices after the foods have cooked. Estimate the amount of juice remaining in the pan, and then add double that amount of water, wine, vermouth, liqueur, fruit juice, cream, milk, or any other liquid desired for the type sauce being prepared. On a stovetop burner, heat the combined liquids to boiling in order to evaporate the excess fluids. While doing this, stir continually and attempt to scrape the bottom of the pan to mix in any excess solids provided by the cooked foods in order to add flavor to the sauce. Cook the reduction sauce until evaporation decreases the sauce to half its beginning volume, turning down the heat to medium, being careful not to reduce the sauce too much, resulting in a somewhat dull tasting sauce with little aroma. Some sauces require additional thickening, so it may be wise to add a small amount of cornstarch or flour to thicken the consistency if necessary. In addition, butter, extra-virgin olive oil, or cream can be added to provide a thicker or more flavorful sauce.

For sauces in which a nonalcoholic alternative is desired, use lemon juice, white wine vinegar, or verjus, which is a wine without alcohol. The acidity provided by a cup of the alcoholic ingredient can be replaced and balanced with a half cup of verjus, or use 1 to 2 teaspoons of lemon juice, or white wine vinegar. It would be wise to add the amounts slowly, testing the results for the desired flavor before adding the entire amount of substituted liquid.

Secondary Sauce

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce. A secondary sauce is also referred to as a Small Sauce.

Small Sauce

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce. A small sauce is also referred to as a Secondary Sauce.

Finishing Sauce

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served. As an example, a Finishing Sauce may be mixed into spaghetti as a pasta sauce or served as a topping over sliced pieces of roasted meat such as roast beef. Other types of Finishing Sauces may include red wine sauces, pepper sauces, béarnaise sauce, or mushroom sauces to name a few.

Pan Sauce

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that is fried or sautéed.

French Sauces

White Sauces

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce). A roux is a combination of flour and butter that are cooked together to be used as a thickening agent for the sauce. The roux may be referred to as a white, blonde, or brown roux, depending on the amount of cooking time of the flour and butter mixture. The mixture increasingly darkens the longer it cooks. Once the roux is ready, the hot milk or stock is stirred into the roux to create a thick sauce that may be seasoned with herbs and spices.

Béchamel Sauce

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour). In an early era, cream was generally used instead of milk. The roux thickens the milk into a creamy white sauce. Some sauces refer to a blonde and a white roux, the difference being the length of time the flour or mixture was allowed to cook and thus become brown or golden tan in color. Seasonings can be added based on the type of dish served with the sauce and the flavors desired.

A typical béchamel sauce begins by melting 3 or 4 tablespoons of unsalted butter in a saucepan on low heat and then mixing in 3 tablespoons of unbleached, all-purpose flour. Turn the heat up to medium and cook the mixture (referred to as the roux), allowing it to bubble but not turn brown as it cooks for 2 to 3 minutes. Whisk or stir the hot roux gently, letting it cool slightly and begin to add 1½ cups of milk, whisking the mixture so it becomes very smooth and thickens by whisking, which may take 4 to 5 minutes. Seasonings such a dash of salt, pepper, paprika, and nutmeg can be added as the sauce becomes smooth. If necessary, more milk can be added to thin the mixture. Remove the sauce from the heat and use it to pour over vegetables, pasta, poultry or fish dishes.

Mornay Sauce

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce. Some recipes suggest adding fish or chicken stocks to enhance the flavor or other ingredients, such as egg yolks, cream and/or butter to provide a richer flavor. Mornay sauce is commonly served over vegetables, eggs, various meats, poultry, and shellfish.

Veloute Sauce

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickening agent made from cooked flour and fat. Numerous variations of this sauce are made, such as sauce Aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added).

A typical velouté sauce begins by making a roux. A 6 to 4 ratio of flour and fat (usually whole butter or clarified butter) is cooked over moderate heat. (The actual quantity of flour and fat to use depends on the quantity of liquid added to the roux and the desired thickness of the sauce). While stirring for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the roux cooks. A light yellow to golden yellow color is typical of a roux that will be used for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor.

When the roux has cooked sufficiently, remove the pan from the heat to allow the roux to cool slightly. After the short cooling period, pour heated stock into the pan and return the pan to moderate heat. Vigorously whisk the liquid into the roux, reduce the heat to a low simmer, and continue stirring until the sauce becomes smooth. When the velouté sauce is ready to serve, stir in a small quantity of cream and season with salt and pepper to taste. Other seasonings can be added based on the type of dish that the sauce is accompanying.

Allemande or Parisienne Sauce

Occasionally referred to as Parisienne Sauce, Allemande Sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus.

Brown Sauces

In French cooking, brown sauces serve as a base for other similar sauces that are used as an accompaniment for meats and vegetables. Brown sauces are made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter). Some chefs suggest using arrowroot to thicken the sauce; however, it can be thickened according to personal preference and taste with ingredients best suited for the food being prepared.

Espagnole Sauce

Also known as a brown sauce or demiglace, a basic sauce serves as a base for use in making other variations of the original sauce. It has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. Typically, espagnole sauce is made by mixing roux as a thickener into the espagnole and then adding other ingredients such as vegetables, spices, herbs, wine, and vinegar to enhance the flavor and aroma. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces.

A traditional French sauce, espagnole is one of the Grand or Mother sauces used as a base or foundation sauce for making smaller versions that are seasoned and flavored separately. Common sauces in this group that use espagnole as a base include Bordelaise, Chasseur, Chateaubriand, Diablo, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara.

Demiglace

A French term historically used to describe a traditional brown sauce, such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces. Today, the term demiglace is often used in reference to a much wider variety of sauces, such pan sauces and reduction sauces, which all use a brown stock as a base.

A demiglace often contains half brown sauce (Espangnole) and half brown stock. Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara.

Madeira Sauce

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce. As an example, another version of the sauce may include the wine, a demiglace, water and/or broth, seasonings, and vegetables or mushrooms if desired that goes well with selected cuts of beef. Madeira sauces are typically used to season pasta, meats, stews, and savory dishes.

Tomato Sauces (Or Red Sauces)

Tomato Sauce

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic. Tomato sauce is commercially canned and sold in most food stores. It is used as a base for other sauces and in a variety of dishes. The difference between tomato paste, tomato puree and tomato sauce is texture and depth of flavor. The thicker the consistency, the deeper the flavor. Tomato paste is the thickest in consistency, puree is thinner than paste, and tomato sauce is the thinnest.

Tomato Coulis

A coulis is a liquid or sauce made with ingredients, such as fruits or vegetables, which have typically been puréed and strained to create a thick sauce-like consistency. The sauce may be thick, but is still easily poured. When making a coulis, it is important to not over or under cook the ingredients, so the texture and flavor are not diluted if overcooked or too stiff and thick if undercooked.

Tomatoes are often used to make a coulis, serving as a base for tomato soups and sauces, or passattas, fish sautés, grilled fish, and fresh pasta dishes. Similarly, other fruits such as raspberries, blueberries and strawberries are made into a coulis to be served over foods such as cheesecake, ice cream, tortes, soufflés, crêpes, waffles, pancakes, and French toast.

Egg Yolk and Butter Sauces

Hollandaise Sauce

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce. Hollandaise sauce is used to accompany egg dishes, boiled or poached fish, and a variety of vegetables. It is the mother sauce for all of the variations of egg yolk and butter sauces.

Béarnaise Sauce

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter. Instead of being flavored with lemon juice like hollandaise sauce, it is flavored with wine, vinegar, shallots, pepper, and tarragon. This sauce is most often served as a dressing over meat, fish, poultry, vegetables, and eggs.

Mousseline Sauce

This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served. The traditional Mousseline Sauce is a hollandaise sauce with whipped cream whisked into it prior to serving. When the term Mousseline is used to refer to a food dish, it will commonly refer to a savory dish containing meat, poultry, fish, or shellfish as the main ingredient. Typical of a Mousseline Sauce, either whipped cream or beaten egg whites are added just before serving to lighten the texture.

Normandy Sauce

A sauce consisting of fish stock, egg yolk, butter, and heavy cream, generally served with seafood but is also served with other foods. The ingredients may vary according to the type of food it is served with or because of regional preferences. Other ingredients used are mushrooms, apples, apple cider, and Calvados.

Egg Yolk and Oil Sauces

Mayonnaise

Mayonnaise is a sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings. It is one the mother sauces of French cooking and forms the base for a number of other sauces. Mayonnaise is an emulsion, which means that it is a substance created from the combination of two liquids that do not typically mix well, such as eggs and oil. Sauces or dressings that look like mayonnaise but which do not contain eggs as an ingredient, cannot be labeled as mayonnaise. Available as a traditional mixture of ingredients containing higher levels of fat, mayonnaise is also available in lighter versions that are considered low-fat and contain lower levels of fat content. Mayonnaise and its lighter versions are generally available in most food stores.

Remoulade Sauce

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs. Typically made with a mayonnaise base, rémoulade is served cold as a condiment or dressing with vegetables, cold meats, fish, or shellfish. There are many versions of sauces referred to as Rémoulade sauce with a variety of ingredients, but the traditional sauce is commonly referred to as Sauce Rémoulade.

Tartar Sauce

A cold sauce used as a condiment most often with fish but also with other foods, such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times, it is lightly flavored with mustard. This sauce may also be referred to as tartare sauce.

Verte Sauce

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients. Made to be served as a cold sauce, Verte Sauce or Sauce Verte as it is also known is often used as a condiment for fish and potato dishes. It is made by combining mayonnaise with the juice of herbs such as parsley and fresh spinach that are pureed together, giving the sauce a green or "verte" appearance. As versions of recipes evolve, the ingredients for this sauce have changed so that the Sauce Verte may include the juice as well as tiny bits of the spinach and herbs such as chervil, parsley, tarragon, and watercress.

Oil and Vinegar Sauces

Oil and Vinegar Sauce (Vinaigrette Salad Dressing)

An oil and vinegar sauce, or vinaigrette, is a temporary emulsion, which means that the oil and vinegar (or wine) will quickly separate when not in motion. An oil and vinegar sauce is most often used as a salad dressing, but since the oil and vinegar separate so readily, the sauce is vigorously whisked or shaken immediately before using in order to keep the oil and vinegar in suspension. As a general rule, the ratio for making a vinaigrette sauce is three parts oil to one part vinegar or wine (or other acidic ingredient). Vinaigrettes can be enhanced with the use of different oils, but a balance is needed between the oils so that an oil with an intense flavor doesn't overpower a less intense oil.

Flavored Butter Sauces

Beurre Blanc Sauce

Traditionally, this sauce is a white butter sauce native to France and is used to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables; however, in many kitchens it is now also being made as a brown sauce.

Beurre Blanc Sauce is typically made as an emulsion containing white wine, vinegar, minced or chopped shallots, unsalted butter, heavy cream (or water), and seasonings. Often considered as a difficult sauce to prepare, it is more time consuming than difficult. To prepare Beurre Blanc Sauce, the shallots, wine, and vinegar are combined and reduced by heating the mixture to only 10% of the original volume. The cream or water is added to the reduction and the butter is combined into the ingredients as it melts and is whisked to blend evenly. When finished, the shallots can be removed by straining the sauce or allowed to remain in order to add to the presentation appearance and texture.

There are many variations of the traditional Beurre Blanc Sauce that can be made to provide a variety different versions and flavors. Some of the most common include Beurre Rouge, a red wine butter sauce (or versions of the sauce without wine such as Beurre Citron, a butter sauce, which uses lemon juice instead of wine); Beurre Fondu, an emulsified butter sauce; and Beurre Noisette, a nutty flavored sauce with lemon juice that employs a cooking procedure in which flavor is achieved by allowing the butter to brown.

Italian Pasta Sauces

The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served. The traditional pasta sauces will generally be categorized as one of the following:

1. Tomato or vegetable-based sauce
2. Cream or butter-based sauce
3. Cheese sauce
4. Meat sauce
5. Herb-based sauce
6. Oil-based sauce

All of the variations contain a variety of ingredients mixed into the sauce base. As a rule, the lighter the sauce, the more noticeable the flavor of the pasta will be. When selecting a sauce, consider the shape and size of the pasta noodle, since some sauces are best suited for specific types of pasta. As an example, light tomato sauces go better with thinner pasta rather than shaped or tubular pasta.

Classic Pasta Sauce

An Italian sauce, which uses traditional or country ingredients, that has a rustic style of preparation comparable to the region from which it is created. Most always prepared as tomato-based sauce, the ingredients may include tomatoes, diced vegetables, olive oil, and seasonings. It is a sauce that is commonly served as a pasta sauce as well as a sauce for some poultry and fish dishes.

Bolognese Sauce

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy. Most often a Bolognese sauce will contain at least two types of meat, which may include veal, beef, pork, or chicken cut into small pieces. Unlike some sauces that use ground meat, traditional Bolognese sauces start with large pieces of meat that are chopped into finely cut bits.

The meats in Bolognese sauce are just some of a variety of ingredients that are used in the sauce. Among the other ingredients used are onions, celery, carrots, chili peppers, tomatoes, olive oil, and white wine, along with seasonings and herbs, such as oregano, basil, bay leaves, and nutmeg, all of which provide the distinct flavor of the sauce. It is also common to add cream or milk to the ingredients which provides a richer flavor to the sauce. Bolognese sauce can be added to many different foods but it goes especially well with fettuccine or tagliatelle ribbon pasta, tube pastas or with lasagna and cannelloni pasta as a stuffing.

Marinara Sauce

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned. Commonly served on pasta or meats, Marinara sauce has evolved as so many other pasta sauces, into many different variations that attempt to provide an acceptable balance between mildly acidic and slightly sweet flavors. Recipes that include various forms of tomatoes, such as ground, crushed or pureed, vegetables such as carrots and chili or sweet peppers, several types of herbs or spices, and sweet ingredients such as sugar or honey are becoming more common.

Amatriciana Sauce

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents. Two versions of this sauce exist, however the second sauce became known as Alla Gricia to separate the distinctive quality of each.

The traditional Amarticiana Sauce typically includes tomatoes combined with pork meat sautéed in olive oil, minced onions, garlic if desired, a small amount of ground chili pepper, and a pinch of black pepper. The recipe, when made in the manner of a true Amatrice sauce, is served with cured pork meat from the cheek of the pig, which is referred to as guanciale; however, it is common to find Amatriciana Sauce prepared with the Italian bacon known as pancetta. Other types of pork are also used when the sauce is prepared in areas outside of Italy, generally because or limited access to guanciale or pancetta. Substitutes such as Canadian bacon may be used when necessary in an attempt to keep the flavor of sauce as close to the original as possible.

The second sauce from Amatrice is an Alla Grica Sauce, which is considered the "white" version of Amatriciana. Both sauces are prepared in the same manner using the same ingredients except that the Alla Grica Sauce does not contain tomatoes; therefore, it does not have the dark red coloring but instead is white in color. Some of the variations of these sauces have changed over the years and may include cheese, such as Romano, as an additional ingredient to enhance the flavors.

Both sauces go well as a topping for strand pasta, such as spaghetti; however, in traditional Amatrice cooking, the pastas most often used include bucatini, perciatelli, or fresh ravioli.

Puttanesca Sauce

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chili peppers, capers, and anchovies as key ingredients, this sauce can be mild or well-seasoned depending on the type and amount of spices added. There are a variety of pasta and fish dishes using this sauce to enhance the flavor of the dish, such as Pasta Puttanesca, Spaghetti Puttanesca, Linguine Puttanesca, and Shrimp Puttanesca.

Arrabbiata Sauce

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy. Arrabbiata, which is a term generally used to describe aspects of anger or rage, is applied to the characteristics and intensity of this sauce made with chili peppers that add a spicy flavor to pasta, meats, poultry, seafood, and other foods such as pizza. Penne all'Arrabbiata (angry penne pasta) or Agnello all'Arrabbiata (angry lamb) typify dishes having a spicier taste made with Arrabbiata sauces.

Formaggi Sauce

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce. Some of the common cheeses that are combined together and blended into the sauce include Cheddar, Fontina, Gorgonzola, Gouda, Grana, Gruyere, Mozzarella, Parmigiano, Provolone, Ricotta, and Romano. The type of pasta and the selection of other ingredients with the pasta dish generally determine the types of cheeses that will be included in the Formaggi sauce. A few of the additional ingredients that will added to the cheeses may include: cream, tomato sauce, a type of meat such as ham or bacon, herbs such as rosemary, sage, oregano, and several other mild seasonings.

Alfredo Sauce

An Italian sauce that is usually combined with fettuccine noodles and is then referred to as Fettuccine Alfredo. The sauce consists of heavy cream or half-and-half that is mixed with butter, grated Parmesan cheese, pepper, and occasionally nutmeg to create a rich Italian meal.

Carbonara Sauce

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas. Although any type of pasta can be used, spaghetti and linguine are most suitable with this sauce. The sauce is heated for several minutes until it begins to thicken. It is then spread over pasta that is very hot, enabling the eggs to continue cooking while the food simmers.

Vodka Sauce

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatoni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers. Rich in flavor, this sauce typically contains tomatoes, cream, vodka, olive oil, garlic, onions, and seasonings. Parmesan, pecorino or Romano cheese and meats such as prosciutto are also additional ingredients that may be included in some vodka sauces.

Alla Grica Sauce

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country. Made with the distinct flavor of cured pork, the traditional Alla Grica Sauce will use cured pork sautéed in olive oil and seasoned with onions, possibly garlic, and a very small amount of ground chili pepper with a pinch of black pepper as well. When prepared as a local Amatrice sauce, the recipe will contain guanciale, which is the cheek meat of the pig. Since guanciale is not always available outside of Italy, this sauce may be prepared in other countries with pancetta, an Italian bacon, or other pork substitutes such as Canadian bacon.

A second sauce from Amatrice that is considered to be the "sister" sauce to Alla Grica is Amarticiana Sauce, which is considered the "red" version of Alla Grica. Prepared in the same manner, each sauce goes through the same preparation process; however, the Amarticiana Sauce includes tomatoes as an ingredient, which results in the deep red color of the sauce. There are variations of the sauce that include other ingredients, such as cheese or garlic. Romano cheese is often used as an additional ingredient in some of the Alla Grica and Amarticiana sauces. Strand pasta such as spaghetti is the most common pasta topped with these sauces, but in Amatrice or other areas of Italy, the pasta typically served is bucatini, perciatelli, or fresh ravioli.

Other Types of Italian Sauces

Marsala Sauce

Marsala sauce is a rich sauce made with Marsala wine as a key ingredient. The sauce is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game. It can be made from a variety of flavored bases, such as tomato, mushroom, or fruit flavors, and it is served as a sauce for several traditional food dishes, such as pollo (chicken) Marsala or veal Marsala.

A typical recipe for the sauce may include onions, garlic, herbs, mushrooms, heavy cream, oil or butter, and the key ingredient of Marsala wine. When making the sauce, the wine can be added to the other ingredients immediately or, as preferred by many, added at the end of the sauce making process.

To prepare the sauce using the preferred method, the meat is first seared and cooked in a bit of oil; then it is removed from the pan. The sauce ingredients, excluding the wine (and heavy cream, if it is used), are added to the pan and are cooked with the meat juices and pan drippings for a short period. The Marsala wine is added, which helps deglaze the pan and loosen any bits that have stuck to the pan. If heavy cream is to be used in the sauce recipe, it is added last. The sauce can be spooned over the meat and served immediately, or the meat can be returned to the pan to allow the sauce to enhance the flavor of the meat.

Ragu Sauce

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors. Made from ingredients that cook for 3 to 4 hours, the traditional Italian ragù included the cooking of bits of beef with chicken livers and unsmoked pancetta to be combined with tomato purée, mushrooms if desired, onions, celery, olive oil, seasonings, white wine and a stock base. As the meat cooked with the other ingredients, it began to soften and absorb all of the other flavors, turning into a fully flavored sauce providing only a mildly pronounced tomato taste.

Variations of the traditional ragù sauce have evolved to include carrots, sautéed shallots, and depending on taste, either cream or milk and cheese. Typically, the meats used in the sauce were diced, later to be minced or ground from meats such as beef, lamb, or pork, used individually or in combinations, such as beef and lamb. Made as either a tomato-based red sauce or a cheese-based white sauce, ragù is served as a base sauce for cooked pastas such as lasagna or ravioli in addition to many other pastas. This sauce may also be referred to as Bolognese sauce, a classic ragù sauce of Bologna, Italy.

Fresca Sauce

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods. Fresca, meaning "fresh" is commonly created with uncooked ingredients that are combined to be made into salsas and pasta sauces, which are then added, either warm or cold to the foods after they have been prepared.

Spinach Sauce

Very common in Italian and Indian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta. Spinach Sauce may be made as a white creamy sauce or a red, tomato-based sauce. For a white Spinach Sauce, ingredients such as garlic, cheese, fresh or frozen spinach, and seasonings are often combined in a food processor to be blended, but not to the texture of a puree. For the red sauce, ingredients are similarly processed only to a point of fine bits, which may include tomatoes and tomato paste, fresh or frozen spinach, red peppers, onions, olives, lemon juice, garlic, ginger, cumin, coriander, cinnamon, paprika, and cloves.

Gribiche Sauce

Attributed to early Roman times, this sauce, which was more commonly referred to as Sauce Gribiche, is usually served as a condiment or dressing for salad greens, fish, poultry, and eggs. Very similar to tartar sauce, Gribiche is made with shallots, parsley, cornichons, capers, eggs, oil, vinegar, and seasonings. However, other ingredients are often added such as chives, other herbs, and prepared mustard. A key difference between Sauce Gribiche and tartar sauce is that the oil, vinegar, and seasonings are not emulsified (fully blended) into the Sauce Gribiche as they are in tartar sauce.

Pesto Sauce

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or Romano cheese. Many variations of this sauce exist, which may be different simply by the type of cheese, nuts or herbs, or other ingredients that are used to make the sauce. As an example, a red colored version of pesto, known as pesto rosso in Italian, is made with sun-dried tomatoes as one of the key ingredients, in addition to the basil, parsley, garlic, cheese and olive oil. Pesto is traditionally used as a pasta sauce but may be used as a seasoning for other foods as well as an ingredient or topping for appetizers.

Fresh pesto can be kept refrigerated for 2 to 3 days, or frozen to keep for longer periods. As the fresh pesto is exposed to air, the outer fringes of the pesto will darken while the inner areas will tend to remain brighter in color. This discoloration of the sauce occurs naturally and is part of the aging process that decreases the full flavor of fresh pesto.

Chinese Sauces

Plum Sauce

A thick sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods. The sauce is generally served with duck, pork and spareribs and can be commonly used as a dipping sauce, a seasoning in cooking sauces, or as a glaze on roasts. Also known as duck sauce, it is available in Asian markets and well-stocked grocery stores.

Duck Sauce

A sweet and sour sauce prepared from a combination of dried plums and apricots, vinegar, sugar, and spices, which is served as a condiment with cooked duck or pork. A common sauce for Asian foods, which may also be referred to as plum sauce, provides a sweet tangy and somewhat spicy flavor to foods. The sauce is generally served with duck, pork, and spareribs, as well as being used as a dipping sauce, a seasoning in cooking sauces, or as a glaze on roasts.

Leek Flower Sauce

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem. Produced to harvest both the stem and the bulb, the Chinese Leek Flower is processed into a condiment that is served over rice dishes or with lamb dishes such as boiled mutton. The Chinese Leek Flower, which is also known as the Chinese chive, provides a garlic-like flavor with a chive overtone, thus the Leek Flower Sauce adds a similar flavoring when served with meat and rice.

Oyster Sauce

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce, and salt together until thick and concentrated. The ingredients used may vary according to different recipes. It is used as a condiment, in stir-frying and to season other dishes. Oyster sauce enriches the flavor of a dish without overpowering its taste. It can be found bottled in Asian markets or in well-stocked supermarkets.

Japanese Sauces

Shoyu Sauce

Shoyu is a Japanese word for "soy sauce." Shoyu is a salty brown Asian sauce used as a seasoning or a condiment for Asian dishes. The sauce is made from fermented soybeans, wheat, water and salt. There are two varieties, light and dark. The dark soy sauce is darker in color, thicker in consistency and sweeter in taste than the light soy sauce. The dark soy sauce is used more often in Japanese cooking. The Chinese soy sauce is generally the light soy sauce, which is lighter in color and saltier. The dark soy sauce has a longer life than the light. The light should be used shortly after opening.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sautéed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes. It is traditionally made by mixing soy sauce, lemon or lime juice, rice vinegar, mirin (sweet rice wine or sake), dried bonito flakes, and Kombu seaweed or dried kelp.

Teriyaki Sauce

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger, and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

Tamari Sauce

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce. It is created as a liquid when miso, which is a soybean paste, ripens as it ferments. Similar to soy sauce, Tamari is mild flavored, contains little or no wheat, but is thicker in consistency. It is brewed over a longer period of time, sometimes up to six months, giving the Tamari a smoother flavor than soy sauce.

Other Asian Sauces

Soy Sauce

Soy sauce is a salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods. It is a sauce that is used to bring out the flavor in foods, such as meats, poultry, fish, and cheese. The traditional soy sauce, typically considered as an Asian condiment, is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation. A brine of sea salt and water are added after the original mixture has aged for 3 to 5 days. This combination of ingredients is then seasoned again and allowed to mature for approximately 6 months after which it is pasteurized and prepared for commercial use.

In Japan, soy sauces are referred to as shoyu, or in Chinese, they are called pinyin jiàngyóu (Mandarin) and see ‘yau’ (Cantonese). There are a number of different varieties made, of which there are basically two different categories, referred to as either the light or the dark sauces. Dark soy sauce is darker in color, thicker in consistency and sweeter or richer in flavor than the light soy sauce. Dark soy sauce, which typically contains molasses and other seasonings, is used most often in Japanese or Chinese cooking for stir-fry marinades, meat glazes, and to flavor stews.

Chinese dark soy is a traditional dark soy sauce, which is very thick in texture and contains molasses as a main ingredient. Another dark, thick textured sauce made with an Asian dark soy sauce, is Kecap Manis or Ketjap Manis, which contains palm sugar, star anise and garlic as flavorings. This sauce is a common condiment, marinade and flavoring for Indonesian food dishes. A version of soy sauce that may be referred to as "wheat free" is the Japanese Tamari, a strong flavored sauce processed either as a sauce made only from soybeans or as a sauce containing only a small amount of low quality wheat. Tamari is thick in consistency, stronger flavored than traditional Chinese sauces, and is generally used as a sauce for raw fish or a cooking sauce for dishes with longer cooking times, such as stews, soups and cooked meat dishes. However, it can also be used as a marinade sauce, a salad dressing, or as a seasoning and dipping sauce. Flavored soy sauces are also available, such as mushroom soy sauce, made with dried mushrooms and considered a dark soy sauce. The mushroom sauce has an earthy flavor that goes well with meat stews and marinades.

The light soy sauces are lighter in color, thinner in texture, saltier in flavor, and contain more of the sour overtones than other soy sauces. The Japanese word for this type of soy sauce is "shoyu," which is a sauce typically made from soybeans, roasted wheat, sea salt, water, and koji starter mold. The lighter sauces, which will generally not alter the color of the foods being prepared, are traditionally used when cooking vegetables, clear soup, soup bases for noodles, and white fish. Since light soy sauces have a shorter shelf life than the darker sauces, they should be used shortly after opening.

The alternative to a traditional fermented sauce is the hydrolyzed soy sauce, but it often lacks the full flavor of the natural or traditional sauces. Hydrolyzed soy is a synthetic sauce that has not been brewed in the same manner as a naturally brewed soy sauce.

Soy sauces can be used in salad dressings, as well as an ingredient for many other sauces, such as marinades, steak sauces, barbecue sauces, or as flavorings in soups, stews, and a variety of food dishes.

Hoison Sauce

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment. It is made from fermented soybeans, garlic, chilies, vinegar, sugar, and various spices that provide a sweet and somewhat tangy flavor. There are different brands of this sauce that vary in consistency and flavor, some being less sweet and spicy than others.

If used for cooking, the sauce is often brushed onto meats prior to being broiled or grilled. It can be added to meats and other ingredients as they are stir-fried or used as a dipping sauce. Since it contains a higher level of sugar than many other sauces, it is best to use caution when applying heat, making sure not to burn the sauce as it cooks. Keep unused sauce refrigerated and it can then be kept for very long periods of time without losing much flavor.

Fish Sauce

An amber red to reddish-brown colored sauce produced as a liquid byproduct from fermenting salt-cured fish. In some countries such as the Philippines, an Asian food known as bagoong monamon is is prepared first in order to produce a fish sauce referred to as patis, which becomes the byproduct of making bagoong. But bagoong monamon can also be considered a type of fish sauce, since bagoong is basically a flavoring for other foods, which fish sauce is as well.

Some sauces are clear in consistency as they are often removed or refined from a more dense mixture of cured fish, while others are cloudy and appear more like a pureed food substance. Bagoong has the opaque or pureed consistency and often is produced with whole anchovy filets in the sauce to improve the flavor. Many fish sauces are made with anchovies which are the species of fish typically prepared to produce bagoong monamon. However, other varieties or combinations of fish are also used to make fish sauce, such as mackerel, tuna, shrimp, and squid. Sauces made with 100% of a specific variety of fish, like anchovies, are considered to be the best tasting of the fish sauces.

Fish sauce has a sharp, salty taste with a strong aroma that is used as a seasoning or condiment to enhance the flavor of various foods. It is popular in Southeast Asian dishes and can be found in many Asian markets. The traditional fish sauce is known as nuoc nam in Vietnam, patis in the Philippines, Nampla in Thailand, and shottsuru in Japan. Fish sauce may also be referred to as fish gravy in some regions.

Fish sauce is generally not served separately as a topping sauce or seasoning due to its overpowering flavor. Instead, it is most often used on foods that may have already been flavored with other seasonings or sauces. In addition, if desired, it can be tempered by adding sugar and lime juice to make it less intense in flavor for use as a dipping sauce with vegetables or wrapped foods, such as spring rolls.

Bean Paste or Bean Sauce

A type of seasoning made from fermented or germinated soybeans that are used to flavor a variety of Asian foods. Bean pastes and sauces are common in Asian cooking and are often used as a base sauce from which other types of pastes or sauces are developed. Combining a bean sauce with hoisin sauce or a hoisin sauce with chili bean paste enhances the flavor of the sauce and the food to which it is added. Bean pastes and sauces are used to flavor hot or spicy tasting food dishes and are often combined with chili peppers or other seasonings to intensify the heat and taste. Poultry, meat, noodles, pork, and vegetables are all foods that are frequently seasoned with bean sauces.

There are many different types of bean pastes and sauces made for use in Asian cooking such as chili bean pastes made in red, green, yellow, or roasted varieties, bean sauces made in yellow or brown varieties, and chili bean sauce made as a red sauce. In addition, within all the varieties, there are different textures (from thick to thin), different intensities of heat (from mild to hot), and different levels of sweetness. Black bean sauce contains ground black beans combined with seasonings such as garlic and at times star anise. The pastes and sauces labeled as hot such as hot black bean sauce will often contain chilies to provide the heat combined with the ground beans, garlic seasoning and sugar. Yellow bean sauce, which contains yellow beans and is brown in color is basically the same as brown bean sauce or ground bean sauce. Chili bean sauce is a salty flavored sauce containing chili peppers, fermented soybean paste, possibly fermented broad bean paste, sugar, garlic, and other seasonings.

Bean paste or sauce is typically sold as a sauce either made with whole beans or crushed (mashed) beans that have been ground into a puree-like texture. The pastes and sauces made with whole beans are typically labeled as bean sauce or bean paste, which are mixtures containing the whole beans processed into a thick paste or sauce, which may be sweetened or unsweetened. These pastes and sauces are generally the preferred types of mixtures since they have more of the soy flavor and texture that is similar to the traditional soy sauces. Beans that have been crushed are most often puréed, as they are ground or mashed into a smoother texture and labeled as a yellow or crushed bean sauce. The crushed bean sauces are saltier tasting than the whole bean sauces. Other names often used for the pastes or sauces may include brown bean sauce, bean paste, soybean sauce or soybean condiment.

For storage, keep opened paste and sauces stored in an airtight plastic or glass container placed in the refrigerator. Storing for several months is acceptable and use by the date displayed on the label.

Asian Chili Sauce

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S. Often referred to as either a Sauce or a Paste, Asian Chile Sauces can contain any one of many different chili peppers used to produce the sauces, which provide numerous variances in flavor and heat intensity. Some ingredients commonly used to produce an Asian Chile Sauce or Chile Paste may include soybean or palm oil, herbs such as basil, garlic, sugar, and other seasonings to produce a somewhat sweet and spicy flavored red, green, yellow, or brown colored Chili Sauce.

Many US and Mexican Chile Sauces use tomatoes and chilies as a base while the Asian Chili Sauces and Pastes most often do not use tomatoes, so there is less of a lighter water-like texture and more of an oily consistency to the Asian Sauces. All types of Chile Sauces are commonly served as toppings for red meat, poultry, fish, and egg dishes, while Asian Sauces and Paste are commonly used during the preparation and cooking of the foods as well as a topping or dipping Sauce.

Maggi® Sauce.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, which is used as a food flavoring. Commonly found in food stores, Maggi® Seasoning is used as an ingredient with stir-fried foods, cooked vegetables, noodle or rice dishes, salads, meats, and poultry. Versatile in use, it is served as a dipping sauce, it can be made into a marinade or it is simply added as a seasoning sauce to a variety of foods. This sauce provides a flavor that is very similar to a sweet soy sauce.

Banana Sauce

An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

Peanut Sauce

A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chilies, and soy sauce. Peanut sauce is served with dishes such as tofu, satay dishes, and gado-gado where it may be considered a dipping sauce, a dressing or in some instances altered to be used as a marinade.

Sriracha Sauce

Thai chili sauce, sold commercially in a mild or hot form, which is similar to an orange-red ketchup and used in cooking or as a condiment.

Mexican Sauces

Chili or Chile Sauce

A sauce or condiment that can be made from any one of many different chili peppers, depending on the desired intensity and flavor. This sauce may be blended with vinegar, herbs, garlic, and other seasonings to produce a somewhat sweet and spicy flavored chili sauce that can be red, green, yellow, or brown in color. Many different ingredients can be added to create this sauce, such as tomatoes in some recipes, giving the sauce a deeper red color and a stronger tomato flavor, while green ingredients produce a green chili sauce. A combination of ingredients, some of which may be roasted, will provide a brown-toned sauce.

Asian chili sauces are available that contain various herbs such as basil and are flavored with different levels of sweetness as well as heat intensities. The sauces may be produced as red, green, or yellow mixtures that are also referred to as chili pastes. Typically, the Asian sauce or paste will contain more of an oil base (palm or soybean oil) than a U.S. or Mexican variety of chili sauce.

Mexican chili sauces are typically red in color, using tomatoes as a base, and are flavored with various chilies that contain a higher level of heat to provide a very spicy taste. Prepared with varying intensities of heat, from mild to extra hot, all types of chili sauces are commonly served as toppings for red meat, poultry, fish, egg dishes, and other foods that are often seasoned with a spicy sauce.

Mexican Chili Sauce

Defining one type of sauce as a traditional Mexican chili sauce is difficult because of the many different varieties that are made and referred to as a chili sauce. Mexican chili sauces are typically very spicy, very hot, and very flavorful. Many sauces are made with a tomato and chili base that may contain red or green tomatoes combined with a desired variety of chili pepper, such as jalapeño chili peppers. In addition, many chili sauces may have tomatillos added or consist of tomatillos instead of tomatoes. As a way to identify various sauces, it is common practice to name the sauce according to the type of chili pepper used in the sauce, such as arbol chili sauce, which refers to the use of arbol chilies as the key ingredient for making the sauce.

Mexican chili sauces are served with all types of meats, such as shredded and whole sliced meats. In addition, it is common to add sauce as a topping for sandwiches, such as when served with torta sandwiches that are usually covered with sauce. This is known as torta ahogada, which translates to drowned in sauce. Mexican chili sauce is also served as a condiment or topping for poultry, fish, shellfish, and a variety of other foods, such as meat place atop a bed of rice and beans. Commonly referred to as a Mexican hot sauce or a red chili sauce, a typical Mexican chili sauce often uses jalapeno chili peppers or red chili peppers plus onions and tomatoes as key ingredients.

Chimichurri Sauce

A spicy herb sauce or marinade that is served with grilled and roasted meats. With origins credited to Argentina, Chimichurri sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chili peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil. There are numerous versions of this sauce that range from tangy and spicy to tart and somewhat sweet. Chimichurri sauce can be used as a basting sauce for fish, shellfish, poultry, beef, and pork, or it can be used as a dipping sauce after the food has been cooked.

Taco Sauce

A spicy sauce that is used as a topping for the various ingredients that are inserted into a folded tortilla or taco shell. Taco sauce is available as either a red or green (verde) sauce. The red sauce typically consists of red tomatoes, tomato paste, green chilies, jalapeno peppers, and various seasonings. The green sauce often contains green tomatoes, bell peppers, onions, tomatillos, jalapenos, and seasonings.

Mole Sauce

Mole refers to a group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy. The sauces are made with a mixture of ingredients that include onions, garlic, chili peppers, ground nuts (almonds, pumpkin seeds, and sesame seeds), toasted bread or crackers, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate (if the sauce is red mole). Mole sauce can be reddish-brown in color with a sharp spicy flavor or it can be green, which is known as green mole or mole verde. Mole verde, which has a milder flavor, is made with green peppers and tomatillos. Mole pastes are typically mixed with water or a chicken broth (1 part mole paste to 3 parts water/broth) before being heated and boiled. It is then added as a seasoning and marinade for seafood, chicken, pork, eggs or egg dishes, enchiladas, rice, refried beans, or tamales.

Adobo Sauce

A sauce or paste of Mexican origin made with ground chili peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and cornstarch), sugar, vinegar, garlic, pepper, and other spices. The ingredients are generally cut with 4 parts of water or broth before being heated moderately and served over poultry, seafood, pork, or vegetables. It is considered to be one of the traditional mole sauces that can be used as either a condiment to flavor foods or as a marinade to season and improve the taste of meats and vegetables.

Pipian Sauce

Pipian sauce is one of the traditional Mexican mole sauces that is served as a condiment or as a marinade sauce for poultry, seafood, pork, and vegetable dishes. It is a puréed seed sauce consisting of vegetable or soybean oil, onions, pumpkin seeds (pepitas), peanuts, sesame seeds, chili peppers, garlic cloves, and other seasonings.

Known simply as Pipian sauce when it is prepared as a reddish-brown sauce, it is also known as green pipian, pipian verde, or mole verde when prepared as a green sauce. It is not to be confused with the red mole (mole rojo), which is a little spicier and contains red peppers (and sometimes sweet chocolate as well), while the green variety is made with tomatillos and green peppers. The ingredients of pipian sauce recipes may vary, such as substituting almonds for the pumpkin seeds or adding more herbs to enhance the flavor.

Pepper Sauce

A spicy hot sauce seasoned with cayenne peppers, chili peppers, or peppercorns. It is used as a condiment for many foods, such as meats, chicken, and fish, or it can be added to other foods, such as marinades, beverages, dips, chili, casseroles, or other sauces, when a spicy flavor is desired.

Picante Sauce

A tomato-based Mexican sauce made of tomatoes, chili peppers, and onions. Picante is a sauce that is very similar to salsa, except that it is thinner and smoother in consistency (not as chunky). Picante sauce is available as a red sauce or as a green (verde) sauce, either of which can be mild to very hot depending on the types of spices that are added.

Miscellaneous Sauces From Around the World

England

Worcestershire Sauce

A popular condiment that has a savory flavor and is used to season a wide variety of dishes. This thin dark sauce is made with soy sauce, garlic, onion, molasses, vinegar, anchovies, lime, and a variety of other seasonings. The name Worcestershire refers to the town of Worcester, England where the sauce was first produced commercially.

Mint Sauce

A green colored herb sauce made from mint leaves, sugar, and vinegar. Mint sauce is often applied as a marinade to poultry, fish, or meat, most notably lamb. Mint sauce and mint jelly have long been traditional accompaniments for a variety of lamb dishes. Mint sauce can also be used as an ingredient for dips in which the sauce is combined with mayonnaise and yogurt, or it can be used as a means to enhance the flavors of potatoes and vegetables. There are numerous types of mint sauces that range in flavor from highly tangy to quite mild and mellow. Generally, the flavor of vinegar and spicy ingredients will be very noticeable in the tangy flavored mint sauces.

Spain

Alioli Sauce

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings. Today, it is more common to replace the emulsion sauce with mayonnaise.

Romesco Sauce

A sauce that is considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain. Typically used as an ingredient to enhance the flavor of various foods, Romesco sauce is often served over grilled foods such as fish, poultry, meats, and vegetables. It may also be used as a flavoring for stews and pasta dishes, as well as a spread for breads with meats and cheese. Considered by some to be a garlic sauce, Romesco is most often made with tomatoes, garlic, olive oil, blanched almonds, hazelnuts, vinegar, herbs, red chili peppers, and salt.

Greece

Avgolemono Sauce (Or Soup)

Avgolemono refers to a traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken soup but one that has a lemony flavor. The liquid obtained from cooking fish or chicken is added to the soup along with eggs and the featured ingredient, lemon juice. As a sauce for fish or poultry, the egg yolks and lemon juice are whisked separately from the egg whites, which are beaten into a stiff foam. The yolks and lemon juice are added to the stiff whites and the ingredients are then combined with the cooking liquid, which is reheated until fairly thick in consistency.

When made as a soup, avgolemono usually includes a filler, such as rice. The soup is also somewhat thinner in consistency than the sauce. The sauce makes a very tasty lightly textured addition to meals of fish and fowl. This soup may also be referred to as Greek chicken soup or Greek egg lemon soup.

Tzatziki Sauce

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip, commonly served with a variety of Mediterranean dishes. Tzatziki is a white sauce made with yogurt, cream, cucumbers, fresh herbs, and seasonings, such as mint, dill, olive oil, and garlic. Served as a chilled sauce, tzatziki is commonly used on gyros, pita sandwiches, dolmades, roast lamb, roast pork or beef, fish or seafood, rice dishes, grilled vegetables, and many other foods. This cold sauce with its fresh ingredients adds a refreshing taste to many foods. Tzatziki sauce may also be referred to as tsatziki, satziki, satsike, or simply as a yogurt and cucumber sauce.

Other Countries and Regions

Pinjur Sauce

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods. Typically made from eggplant mixed with garlic, olive oil, and seasonings, Pinjur may also contain roasted peppers, chopped nuts such as walnuts, and fresh herbs. Pinjur is often served as a condiment to be used on various foods that are served for a meal or snack. It provides a mild earthy flavor, somewhat similar to sweet and spicy ketchup or various pasta sauces. Additional uses for this flavored sauce include as a spread for breads and sandwiches, a pasta or rice sauce, and as a cooking sauce for cooked vegetables, poultry, stews, and casseroles.

Dill Sauce

A sauce that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients. Depending on the consistency desired, dill sauce may be rich and creamy in appearance and texture, or mildly flavored with a light texture. The creamy version is a sauce commonly used as a salad dressing or as a topping for meats and fish, such as grilled or roasted salmon. The lighter dill sauce is most often used as a marinade or cooking sauce for meat, seafood, fish, poultry, and vegetables, enhancing the flavor of the food.

Korma Sauce

Korma is a cooking sauce that is common in India. Basically, it is a type of curry sauce with a mild flavor, seasoned with a variety of ingredients. Some of the ingredients that are most often used to make this sauce are onions, sugar, pureed tomatoes, coconut flour, coconut cream or yogurt, garlic, sunflower oil, lemon juice, citric acid, cilantro, nuts, and various spices. Korma Sauce is often cooked with chicken or lamb and then served over a bed of rice when preparing recipes known as Chicken Korma or Lamb Korma. Korma Sauce may also be referred to as qorma.

Artichoke Sauce

A sauce made from artichoke hearts that is served over, or stuffed into, vegetables. It is also added to pasta or rice or served as a condiment for a variety of foods and appetizers. Typically, the sauce combines the artichoke hearts with olive oil, vinegar, lemon juice, and other seasonings to create a rich and creamy sauce for pouring or spreading on foods.

Berbere Sauce

A common Ethiopian sauce that has a hot and spicy taste. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chilies, this sauce provides a distinctive tangy flavor for ethnic foods.