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LISTADO DE SALSAS Y DIPS

Recopilacin de datos por Kidoma


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TABLA DE CONTENIDOS

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I INGLS

Contents
1 General
2 By type
2.1 Brown sauces
2.2 Butter sauces
2.3 Emulsified sauces
2.4 Green sauces
2.5 Hot sauces (Chile pepper-tinged sauces)
2.6 Meat-based sauces
2.7 Sauces made of chopped fresh ingredients
2.8 Sweet sauces
2.9 White sauces
3 By region
3.1 Africa
3.2 Asia
3.2.1 East Asian sauces
3.2.2 Southeast Asian sauces
3.3 Caucasus
3.4 Mediterranean
3.5 Middle East
3.6 South America
4 By country
4.1 Argentina
4.2 Barbados
4.3 Belgium
4.4 Bolivia
4.5 Canada
4.6 China
4.7 France
4.8 Georgia
4.9 Germany
4.10 Greece
4.11 Indonesia
4.12 Iran
4.13 Italy
4.14 Japan
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4.15 Korea
4.16 Libya
4.17 Malaysia
4.18 Mexico
4.19 Netherlands
4.20 Philippines
4.21 Portugal
4.22 Romania
4.23 Russia
4.24 Spain
4.24.1 Canary Islands
4.24.2 Catalonia
4.25 Switzerland
4.26 Thailand
4.27 United Kingdom
4.28 United States
4.28.1 Puerto Rico
5 Prepared sauces
6 See also
7 References
8 Further reading
9 External links

General

Steak au poivre with a peppercorn sauce

Spaghetti with tomato sauce and cheese


Anchovy essence
Avgolemono
Avocado sauce
Barbecue sauce [1]
Bread sauce
Capital sauce
Cocktail sauce
Coffee sauce
Coulis
Duck sauce
Egusi sauce
Fry sauce
Halvaytar
Mahyawa
Mignonette sauce
Mint sauce
Mushroom ketchup
Normande sauce
Pan sauce
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Peppercorn sauce
Rainbow sauce
Ravigote sauce
Romesco
Salad dressing
Salsa (salsa roja)
Satzibeli
Sauce andalouse
Sauce aurore
Sauce bercy
Sauce poulette
Sauce vin blanc
Sofrito
Sour cream sauce
Steak sauce
Sweet chilli sauce
Tomato sauce
Vinaigrette
Wine sauce
Worcestershire sauce [2]
By type

Brown sauces

Pork fillet with Bordelaise sauce


Brown sauces include:
Bordelaise sauce
Chateaubriand sauce
Charcutiere sauce
Chaudfroid sauce [3]
Demi glace
Gravy
Mushroom gravy
Poutine sauce
Romesco sauce
Sauce Africaine
Sauce au Poivre
Sauce Robert [4]
Butter sauces

Seared ahi tuna in a beurre blanc sauce


Beurre manie
Caf de Paris
Meuniere sauce
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Emulsified sauces
Aioli
Barnaise sauce
Garlic sauce
Hollandaise sauce [5]
Mayonnaise
Remoulade [6]
Salad cream
Tartar sauce [7]
Green sauces
See Green sauce (salsa verde)
Hot sauces (Chile pepper-tinged sauces)
See also: List of North American hot sauces

Phrik nam pla is a common hot sauce in Thai cuisine


Hot sauces include:
Buffalo Sauce
Chili sauce
Datil pepper sauce
Enchilada sauce
Sriracha sauce
Tabasco sauce
Meat-based sauces

Neapolitan rag sauce atop pasta


Amatriciana
Barese rag
Bolognese
Carbonara
Cincinnati Chili
Neapolitan rag
Picadillo
Rag
Sloppy Joe
Sauces made of chopped fresh ingredients

Fresh-ground pesto sauce, prepared with a mortar and pestle


Chimichurri
Gremolata
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Mujdei
Onion sauce
Persillade
Pesto
Pico de gallo
Latin American Salsa cruda of various kinds
Salsa verde
Sauce gribiche
Sauce vierge
Tkemali
Sweet sauces

Crme anglaise over a slice of pain d'pices

Pork with peach sauce


Applesauce
Blueberry sauce
Butterscotch sauce
Caramel sauce
Chocolate gravy
Chocolate sauce
Cranberry sauce
Crme anglaise
Custard
Fudge sauce
Hard sauce not liquid, but called a sauce nonetheless
Mango sauce
Peach sauce
Plum sauce
Strawberry sauce
Syrup
Tkemali
White sauces

Mornay sauce poured over an orecchiette pasta dish


Bchamel sauce [8]
Mushroom sauce
Mornay sauce
Sauce Allemande
Sauce Amricaine
Suprme sauce
Velout
Yogurt sauce
By region
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Africa

Maafe sauce is based upon groundnuts


Sauces in African cuisine include:
Chermoula
Harissa
Maafe
Moambe sauce
Shito sauce
Asia
East Asian sauces

Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce
made with fermented soybeans) and vinegar
Prepared sauces
Doubanjiang
Sweet bean sauce
Hoisin sauce
Oyster sauce
Plum sauce (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
Ponzu
Mala sauce
Soy sauce
Sweet soy sauce
Sriracha sauce
Ssamjang
Tentsuyu
XO sauce
Umeboshi paste, or Japanese pickled plum sauce, a thick sauce from a fruit called a plum in
English but which is closer to an apricot
Cooked sauces
Lobster sauce
Shacha sauce
Siu haau sauce
Sweet and sour sauce
Tianmianjiang
Teriyaki a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces

Traditional sambal terasi served on stone mortar with garlic and lime

A bowl of Nc chm
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Budu
Fish sauce
Nam chim
Nam phrik
Nc chm
Padaek
Pecel
Pla ra
Sambal
Satay sauce or Peanut sauce
Saus cabai
Sriracha sauce
Sweet soy sauce
Tng
Caucasus
Sauces in Caucasian cuisine (the Caucasus region) include:
Ajika
Tkemali
Satsivi
Mediterranean

An historic Garum (fermented fish sauce) factory at Baelo Claudia in the Cdiz, Spain
Garum
Middle East

Commercially prepared red Sahawiq, a Middle Eastern hot sauce


Sauces in Middle Eastern cuisine include:
Muhammara
Sahawiq
Toum
South America
Sauces in South American cuisine include:
Aji (food)
Caruso Sauce
Chancaca
Chimichurri
Hogao
Tucupi
By country
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Argentina

Salsa golf served at a "taste-off" in Buenos Aires


Sauces in Argentine cuisine include:
Salsa golf [9]
Chimichurri
Barbados
Sauces in the cuisine of Barbados include:
Bajan pepper sauce [10]
Belgium
Sauces in Belgian cuisine include:
"Bicky" sauce a commercial brand made from mayonnaise, white cabbage, tarragon,
cucumber, onion, mustard and dextrose
Brasil sauce mayonnaise with pureed pineapple, tomato and spices[11]
Joppiesaus
Sauce "Pickles" a yellow vinegar based sauce with turmeric, mustard and crunchy
vegetable chunks, similar to Piccalilli.
Zigeuner sauce A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed
from Germany
Bolivia

Llajwa
Sauces in Bolivian cuisine include:
Llajwa
Canada
Sauces in Canadian cuisine include:
Donair sauce
Honey garlic sauce
China
Main article: List of Chinese sauces
France

Beef with espagnole sauce and fries


In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carme's
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list to five mother sauces in French cuisine. They are:


Sauce Bchamel milk-based sauce, thickened with a white roux.
Sauce Espagnole a fortified brown veal stock sauce.
Sauce Velout white stock-based sauce, thickened with a roux or a liaison.
Sauce Hollandaise an emulsion of egg yolk, butter and lemon or vinegar.
Sauce Tomate tomato-based
Additional sauces of French origin include:

Rouille sauce

Roast beef in Bourguignonne sauce, served with potatoes and red cabbage
Allemande sauce
Au jus
Sauce Bourguignonne
Breton sauce
Beurre noir
Beurre noisette
Sauce Amricaine
Sauce charcutire
Chasseur
Nantua sauce
Ravigote
Sauce Robert
Rouennaise sauce
Rouille
Sauce gribiche
Sauce lyonnaise
Sauce poivrade
Soubise sauce
Venetian sauce
Georgia

Chicken in satsivi sauce


Sauces in Georgian cuisine include:
Ajika
Tkemali
Satsivi
Germany
Sauces in German cuisine include:
Duckefett
Greece
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Tzatziki
Sauces in Greek cuisine include:
Skordalia
Tzatziki
Avgolemono
Melitzanosalata
Taramasalata
Indonesia

A European version of Babi panggang sauce


Sauces in Indonesian cuisine include:
Babi panggang sauce
Dabu-dabu
Colo-colo
Peanut sauce
Pecel
Sambal
Sweet soy sauce
Iran
Sauces in Iranian cuisine include:
Mahyawa
Italy

Pizza marinara a simple pizza prepared with marinara sauce

Sauces at a family run parilla (grill) in Palermo, Sicily, Italy


Sauces in Italian cuisine include:
Agliata a garlic sauce in Italian cuisine
Agrodolce
Alfredo
Arrabbiata sauce
Bagna cuda
Bolognese sauce
Checca sauce
Fra diavolo sauce
Marinara sauce [12]
Neapolitan sauce
Pesto
Pomodoro
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Rag [13]
Neapolitan rag
Rag alla salsiccia
Savore Sanguino
Sugo all'amatriciana
Sugo alla puttanesca
Vincotto
Vodka sauce
Japan
Sauces in Japanese cuisine include:
Shottsuru
Tare sauce
Ponzu
Umeboshi paste, or Japanese pickled plum sauce
Tonkatsu Sauce
Korea

Traditional Korean soy sauce


Sauces in Korean cuisine include:
Korean soy sauce [14]
Libya
Sauces in Libyan cuisine include:
Filfel chuma [15]
Malaysia
Sauces in Malaysian cuisine include:
Cincalok
Mexico

Chicken in a red mole sauce


Sauces in Mexican cuisine include:
Guacamole [16]
Mole [17]
Netherlands
Sauces in Dutch cuisine include:
Fritessaus [18]
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Joppiesaus
Philippines

Cassava suman smothered in Latik


Sauces in Philippine cuisine include:
Bagoong [19]
Banana ketchup
Latik
Chilli soy lime a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and
calamansi lime juicea traditional dipping sauce for grilled meats and seafood. The island
of Guam has a similar sauce called finadene.
Liver sauce used primarily as a dipping sauce for lechon or whole roasted pig. Flavour is
savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a
coarser texture.
Portugal
Sauces in Portuguese cuisine include:
Cebolada an onion sauce of Portuguese origin used for fish and game.
Romania
Sauces in Romanian cuisine include:
Mujdei [20]
Russia

Khrenovina sauce, a spicy horseradish sauce originating from Siberia


Sauces in Russian cuisine include:
Khrenovina sauce
Spain
Sauces in Spanish cuisine include:
Canary Islands

Sauces used in the cuisine of the Canary Islands include:


Mojo (sauce)
Catalonia

Sauces in Catalan cuisine include:


Salvitxada
Xat
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Romesco
Switzerland
Sauces in Swiss cuisine include:
Caf de Paris sauce [21]
Thailand

Nam chim chaeo sauce


Sauces in Thai cuisine include:
Nam chim
Nam phrik
Sriracha sauce [22]
Sweet chili sauce
United Kingdom

Homemade apple sauce being prepared

Mint sauce
Sauces in British cuisine include:
Albert sauce
Apple sauce
Bow Wow Sauce
Bread sauce
Brown sauce
Cheddar sauce
Cumberland sauce (Oxford sauce)
Gravy
Horseradish sauce
Marie Rose sauce
Mint sauce
Mushroom sauce
Onion gravy
Parsley sauce
Redcurrant sauce
Shrewsbury sauce
Tewkesbury mustard
Whisky sauce
White sauce
Worcestershire sauce
United States
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Sausage gravy served atop biscuits


Sauces in the cuisine of the United States include:
Cincinnati Chili
Comeback sauce
Detroit Coney Sauce[23]
Henry Bain sauce
Mumbo sauce
Old Sour
Red-eye gravy
Sausage gravy
Barbecue Sauce
Brown Gravy
Remoulade
Puerto Rico

Sauces in Puerto Rican cuisine include:


Ajilimjili [24]
Mojito isleo
Pique verde boricua
Prepared sauces

Ketchup
A1 Steak Sauce
Alfredo sauce
Baconnaise
Cheez Whiz
Daddies
HP sauce
Ketchup
Maggi
Magic Shell
Mustard (condiment)
OK Sauce
Pickapeppa sauce
Salsa Lizano
Salsa (prepared)
Somebody's Mother's Chocolate Sauce
Prego
See also
Chutney
Compound butter
Condiment
Deglazing (cooking)
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Dip (food)
List of dips
Fermented bean paste
Fondue
Gastrique caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[25]
List of condiments
List of dessert sauces
List of fish sauces
List of hot sauces
List of meat-based sauces
Marination
Outline of food preparation
Reduction (cooking)
Relish
Sauce boat
Saucery
Saucier
Soup
Spread (food)
Sweet bean paste
References

Mojo sauce atop Canarian wrinkly potatoes

Chimichurri sauce

Fermented hot sauce


1.
Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs.
p. 112. ISBN 0-89594-806-0.
Schlesinger, Fay (November 3, 2009). "It's out after 170 years, the secret of Worcestershire
Sauce... found in a skip". Daily Mail. Retrieved September 16, 2012.
Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's
Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273.
Retrieved June 15, 2017.
Escoffier, Auguste (1969). The Escoffier Cookbook. Crown Publishers, Inc.
Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful
Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
Prosper Montagn (1961). Charlotte Snyder Turgeon & Nina Froud, eds. Larousse
gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861.
ISBN 0-517-50333-6. Retrieved 16 April 2012.
Louisette Bertholle; Julia Child; Simone Beck (2011). Mastering the Art of French Cooking.
1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4.
"Bchamel definition". Merriam-Webster.
Victor Ego Ducrot (1998), Los sabores de la Patria, Grupo Editorial Norma. (in Spanish)
Carrington, Sean; Fraser, Henry C. (2003). "Pepper sauce". A~Z of Barbados Heritage.
Pag. 18 de 38

Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.


D&L Archived 2014-08-19 at the Wayback Machine., La William
Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic
History of the Italians and Their Food, 2008, p. 162.
Accademia Italiana della Cuisine, La Cucina - The Regional Cooking of Italy (English
translation), 2009, Rizzoli, ISBN 978-0-8478-3147-0
Jung, Soon Teck & Kang, Seong-Gook (2002). "The Past and Present of Traditional
Fermented Foods in Korea". Retrieved 7 January 2008.
Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken
Books. pg. 295. ISBN 9780805212242
Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink.
Oxford University Press. p. 29. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
Hall, Phil (March 19, 2008). "Holy Mole". The Guardian. London. Retrieved August 20,
2010.
John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p. 133.
ISBN 978-0-313-34808-2. Retrieved 21 May 2012.
Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding
the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.
"Definition of mujdei" (in Romanian). DEX online.
"John Lichfield: Our Man In Paris: Revealed at last: how to make the French queue". The
Independent. July 2, 2007. Retrieved September 5, 2012.
Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved
2009-05-20.
Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva
Publishing. p. 148. ISBN 9780996626101.
Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-
5948-3. Retrieved 18 April 2012.
25.Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey
ISBN 0-13-862640-5
Further reading
Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9.
Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful
Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0-688-10229-8.
Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128143. Murdoch Books.
ISBN 9781740454124
Brandau, Mark (August 30, 2012). "Restaurant chains experiment with sauces to add
flavor". Nation's Restaurant News magazine. Retrieved September 5, 2012.
"Emerging Sauces". Foodservice Research Institute. 2011. Retrieved September 5, 2012.
External links
"Sauce" entry at Encyclopdia Britannica

Barbecue sauces
Ah-So
Big Daddy's BBQ Sauce
Bull's-Eye Barbecue Sauce
Hunt's
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Jim Beam's BBQ Sauce


KC Masterpiece
Maull's barbecue sauce
Reggae Reggae Sauce
Shacha sauce
Siu haau sauce
[hide]

Brown sauces
Bordelaise sauce
Breton sauce
Chasseur sauce
Chaudfroid sauce
Demi-glace
Meat-based Espagnole sauce
Rouennaise sauce
Sauce Africaine
Sauce Bourguignonne
Sauce Robert
Sauce charcutire
British brown sauce
Daddies
HP Sauce
Vinegar-based OK Sauce
Steak sauce
A.1. Steak Sauce
Henry Bain sauce
[hide]

Dessert sauces
List of dessert sauces
Banana sauce
Blueberry sauce
Brandy butter
Caramel sauce
Chancaca
Chocolate syrup
Coulis
Crme anglaise
Custard
Fruit curd
Hard sauce
Magic Shell / Ice Magic
Rumtopf
Slatko
Wet walnuts
Whipped topping
[hide]

Fish sauces and pastes
Sauce Fish sauce
Anchovy essence
Bagoong
Bagoong monamon
Bagoong terong
Budu
Cincalok
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Mahyawa
Patis
Pla ra
Shottsuru
Worcestershire sauce
XO sauce
Anchovy paste
Fish paste
Garum
Gentleman's Relish
Jakoten
Kamaboko
Paste
Ngapi
Padaek
Pissalat
Prahok
Shrimp paste
Surimi
Fish pastes
List articles
Fish sauces
[hide]

Hot sauces
Adobo
Aj
Ajika
Ajvar
Bajan pepper sauce
Biber salas
Blair's Sauces and Snacks
Bfalo
Cholula Hot Sauce
Crystal Hot Sauce
D'Elidas
Dave's Gourmet
Dog-gone Sauce
Doubanjiang
Ers Pista
Filfel chuma
Frank's RedHot
Gochujang
Harissa
Huy Fong Foods
Jaew bong
Ljutenica
Llajwa
Louisiana Hot Sauce
Marie Sharp's
Mojito isleo
Mojo
Muhammara
Nam phrik
Pebre
Pickapeppa sauce
Pinur
Piri piri
Ro-Tel
Sambal
Scorpion Bay Hot Sauce
Shito
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Sriracha sauce
Huy Fong Foods
Tabasco sauce
Tapato hot sauce
Texas Pete
Trappey's Hot Sauce
Valentina
Zhug
List of hot sauces
Food portal
WikiProject Food and drink
[hide]

Mayonnaise-based sauces
Aioli
Baconnaise
Barnaise sauce
Choron sauce
Fritessaus
Hollandaise sauce
Louis dressing
Mayonnaise
Remoulade
Salad cream
Salad dressing spread
Tartar sauce
[hide]

Tomato sauces
Amatriciana sauce
Arrabbiata sauce
Bolognese sauce
Checca sauce
Khrenovina sauce
Marinara sauce
Neapolitan sauce
Pisto
Varieties Rag
Neapolitan rag
Rag alla salsiccia
Sauce vierge
Sugo alla puttanesca
Spatini sauce
Tomate frito
Tomato sauce
Vodka sauce
Barilla Group
Bertolli
De Cecco
Del Monte Foods
Emeril's
Manufacturers H. J. Heinz Company
and brands Hunt's
Mezzetta
Newman's Own
Prego
Rag
Sacl Italia
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[hide]

White sauces
Bchamel sauce
Beurre mont
Chaudfroid sauce
Mornay sauce
Peppercorn sauce
Suprme sauce
Velout sauce
[hide]

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Condiments
List of condiments
List of common dips
Condiments Ajika
Ajvar
Amba
Anchovy paste
Balsamic vinegar
Balsamic Vinegar of Modena
Barbecue sauce
Biber salas
Black vinegar
Blue cheese dressing
Brown sauce
Beurre Matre d'Htel
Buffalo sauce
Chili peppers
Cheese
Cheong
Jocheong
Maesil-cheong
Mogwa-cheong
Yuja-cheong
Chipotle
Chili oil
Chimichurri
Chrain
Chutney
Green mango chutney
Cocktail sauce
Colo-colo
Crema
Crushed red pepper
Dabu-dabu
Dip
Duck sauce
Fish paste
Fish sauce
Fritessaus
Fruit preserves
Fry sauce
Gochujang
Gravy
Guacamole
Hogao
Honey dill
Honey mustard
Horseradish
Pag. 28 de 38

Hot sauce
Kachumbari
Kachumber
Kaymak
Khrenovina
Kyopolou
Lethocerus indicus
Ljutenica
Mayonnaise
Mignonette sauce
Milkette
Monkey gland sauce
Muhammara
Mumbo sauce
Murri
Nam chim
Nam phrik
Nc chm
Nutritional yeast
Olive oil
Oyster sauce
Pear
Pepper jelly
Perilla oil
Pesto
Piccalilli
Pico de gallo
Pickle
Pickled fruit
Pindjur
Pistou
Ponzu
Popcorn seasoning
Ranch dressing
Relish
Remoulade
Marie Rose sauce
Salad cream
Salad dressing
Salad dressing spread
Salmoriglio
Salsa
Salsa golf
Salt and pepper
Satsivi
Sauerkraut
Sesame oil
Skyronnes
Soy sauce
Soup soy sauce
Sweet soy sauce
Steak sauce
Sumbala
Sweet chili sauce
Syrup
Tartar sauce
Tekka
Teriyaki sauce
Tiparos
Tkemali
Tomato jam
Pag. 29 de 38

Toum
Vinegar
Vincotto
Wasabi
Watermelon rind preserves
Worcestershire sauce
Tonkatsu
XO sauce
Za'atar
Zacusc
Zhug
Zigeuner sauce
Zingara sauce
Banana ketchup
Curry ketchup
Ketchups
Fruit ketchup
Mushroom ketchup
Amora
Colman's
Dijon mustard
Dsseldorfer Lwensenf
French's
Grey Poupon
Gulden's
Keen's
Mustards Maille
Mostarda
National Mustard Museum
Plochman's
Stadium Mustard
Tewkesbury mustard
Thomy
Turun sinappi
Zatarain's
Accompaniments to french fries
Brand name condiments
Chutneys
Fish pastes
Fish sauces
Indian condiments
List articles
Japanese condiments
Mustard brands
Hot sauces
Pakistani condiments
Philippine condiments
Pickled foods
Carolina style
Condiment
Cruet-stand
Misc.
Mustard oil
Sachet
Salt and pepper shakers
Category
Pag. 30 de 38

II FRANCS

Sommaire
1 Sauces franaises
1.1 Bases
1.2 Beurres
1.3 Coulis
1.4 mulsions
1.4.1 Aoli
1.4.2 Sauces hollandaises
1.4.3 Sauce mayonnaise
1.4.4 Vinaigrette
1.5 Roux
1.5.1 Roux blancs
1.5.1.1 Sauces blanches
1.5.1.2 Sauce bchamel
1.5.1.3 Velout
1.5.2 Roux blonds ou Sauce blondes
1.5.3 Roux bruns ou Sauces espagnoles
1.6 Rductions
1.7 Chauds-froids
1.8 Sauces tomate
1.9 Sauces sucres
1.9.1 Crmes
1.9.2 Coulis
1.10 Autres
2 Sauces europennes
3 Sauces asiatiques
4 Sauces amricaines
5 Sauces africaines et arabes
6 Sauces australiennes
7 Sauces mdivales
Pag. 31 de 38

Sauces franaises

Bases
Fonds
Bisque de homard
Beurres
Beurre Bercy
Beurre blanc
Beurre Chivry
Beurre Colbert
Beurre d'ail
Beurre d'amande
Beurre d'anchois
Beurre de citron
Beurre de crabe ou de crevette
Beurre de cresson
Beurre d'escargot
Beurre fermire
Beurre de laitance
Beurre matre dhtel
Beurre mani
Beurre marchand de vin
Beurre Nantais
Beurre noisette
Beurre noir
Beurre rouge
Coulis
Crmes
Coulis
mulsions
Aoli

Aoli (ou ailloli)


Sauces hollandaises

Asperges sauce hollandaise


Sauce hollandaise de base
Sauce arlsienne
Sauce Figaro
Sauce Joinville
Pag. 32 de 38

Sauce maltaise
Sauce marquis
Sauce Mikado
Sauce mousseline
Sauce la diable
Sauce barnaise
Sauce Beauharnais
Sauce Bontemps
Sauce Choron
Sauce Foyot
Sauce paloise
Sauce tyrolienne
Sauce Vron
Sauce Valois
Sauce mayonnaise

Mayonnaise de base
Mayonnaise aux anchois
Mayonnaise onctueuse
Mayonnaise printanire
Mayonnaise ravigote
Sauce rmoulade
Sauce antiboise
Sauce berlinoise
Sauce chypriote
Sauce cocktail
Sauce dijonnaise
Sauce enrage
Sauce gribiche
Sauce La Varenne
Sauce mousquetaire
Sauce norvgienne
Sauce rose
Sauce tartare
Sauce verte
Sauce Vincent
Vinaigrette

Vinaigrette ou sauce vinaigrette


Roux
Roux blancs

Sauces blanches

Sauce Albert
Sauce la crme
Pag. 33 de 38

Sauce la matre queux


Sauce allemande
Sauce anglaise
Sauce aux anchois
Sauce aux crevettes
Sauce aux moules
Sauce btarde
Sauce Mornay
Sauce Nantua
Sauce normande
Sauce poulette
Sauce printanire
Sauce riche
Sauce Soubise
Sauce Chivry
Sauce Cardinal
Sauce bchamel

Sauce bchamel de base


Sauce aux cpres
Sauce cardinal
Sauce au raifort
Sauce princesse
Velout

Sauce la reine
Sauce Albufra
Sauce Alexandra
Sauce ambassadrice
Sauce aurore
Sauce chaud-froid
Sauce Chivry
Sauce crapaudine
Sauce dieppoise
Sauce duchesse
Sauce financire
Sauce ivoire
Sauce ravigote
Sauce suprme
Sauce allemande
Sauce impratrice
Sauce polonaise
Sauce poulette
Sauce sicilienne
Sauce normande
Sauce diplomate
Sauce Joinville
Sauce laquipire
Pag. 34 de 38

Velout au vin blanc


Sauce Bercy
Sauce Comtesse
Sauce Grandville
Sauce marinire
Sauce matelote
Sauce orlanaise
Sauce Pompadour

Sauce vnitienne
Sauce Victoria
Roux blonds ou Sauce blondes

Sauce Bonnefoy
Sauce financire
Sauce marinire
Sauce Richelieu
Sauce Villeroi
Sauce pour velout
Velout ivoire
Roux bruns ou Sauces espagnoles

Sauce bordelaise
Sauce la moelle

Sauce rouennaise
Sauce italienne
Sauce au sang
Sauce Chambord
Sauce Chateaubriand
Sauce genevoise
Sauce italienne
Sauce matelote
Sauce piquante
Sauce poivrade
Sauce grand veneur
Sauce Robert
Rductions

Spaghettis avec sauce aux champignons


Demi-glace
Sauce la pauvre homme
Sauce au porto
Sauce au vin rouge
Sauce bourguignonne
Sauce Chambertin
Sauce chasseur
Pag. 35 de 38

Sauce Colbert
Sauce Diane
Sauce Dodard
Sauce Duchambais
Sauce duxelles
Sauce Franois Raffatin
Sauce madre
Sauce aux champignons
Sauce aux olives
Sauce Prigueux
Sauce sarladaise
Sauce portugaise

Sauce marchand de vin


Sauce moutarde
Sauce Rgence
Sauce Sainte-Mnehould
Sauce Talleyrand
Chauds-froids
Chaud-froid brun
Chaud-froid Madre
Chaud-froid Nantua
Chaud-froid ros
Chaud-froid royale
Chaud-froid sibrienne
Chaud-froid jaune
Sauces tomate

Spaghettis avec sauce tomate et fromage rp


Sauce tomate
Sauce crole
Sauce portugaise
Sauce provenale

Sauces sucres
Sauce au citron
Sauce labricot
Sauce lananas
Sauce la cerise
Sauce lananas et au rhum
Sauce au chocolat
Sauce au caf
Crme anglaise
Sauce au Grand-Marnier
Sabayon
Pag. 36 de 38

Sauce la vanille
Sauce la vanille et au rhum
Sauce la vanille et au bourbon
Crmes

Coulis

Autres
Sauce instantane
Sauce piment
Sauces europennes

Kaiserschmarrn et sauce aux pommes (Vienne)


Angleterre
Sauce aux cpres
Sauce aux hutres
Sauce aux pommes
Sauce la menthe
Sauce Cambridge
Sauce Cumberland
Sauce Reform
Sauce Worcestershire
Ketchup aux champignons
Autriche
Sauce Apfelkern
Belgique
Sauce andalouse
Espagne
Salvitxada
Sauce romesco
Xat
Gorgie
Adjika
Satsivi
Hongrie
Sauce Ziska
Italie
Amatriciana
Arrabbiata
Bagna cauda
Sauce bolognaise
Pesto
Puttanesca
Vincotto
Roumanie
Pag. 37 de 38

Mujdei
Rnta
Russie
Sauce smitane
Suisse
Beurre Caf de Paris
Saupiquet
Sauces asiatiques

Sauce satay avec coriandre

Gombos et sauce sambal (Inde)

Sushis et sauce soya


Bagoong (Philippines)
Dopiaza (Inde)
Hoisin (Chine)
Jalfrezi (Inde)
Kanjang (Core)
Ketjap manis (Indonsie)
Ketchup de bananes (Philippines)
Gochujang (Core)
Korma (Inde)
Nuoc-mm (Vit Nam), sauce de poisson
Patis (Philippines), sauce de poisson
Rogan Josh (Inde)
Sambal manis (Indonsie)
Sambal oelek (Indonsie)
Nam pla (Thalande), sauce de poisson
Nam phrik (Thalande), sauce pimente
Sauce satay (Thalande), sauce base darachide
Sauce sriracha (Thalande), sauce pimente
Sauce aigre-douce (Canton, Chine)
Sauce aux haricots noirs (Chine)
Sauce aux hutres (Chine)
Sauce de piment vert
Sauce Mirin (Japon)
Sauce soja ou sauce soya
Sauce tentsuyu (Japon)
Sauce teriyaki (Japon)
Tikka masala (Inde)
Toenjang (Core)
Vinaigre sushi (Japon)
Sauces amricaines
Pag. 38 de 38

Sauce barbecue
Chimichurri (Amrique du Sud)
Sauce salsa ( Mexique)
Sauce au piment rouge (Louisiane) ou Tabasco
Sauce chili ( Mexique)
Sauce aux canneberges (Amrique du Nord)
Ketchup (Amrique du Nord)
Sauce barbecue (Sud des tats-Unis)
Sauce Poutine Qubcoise (Amrique du Nord)
Mole ( Mexique)
Tucupi ( Brsil)
Sauces africaines et arabes
Charmoula (Maghreb)
Harissa (Maghreb)
Maf (Afrique)
Moambe (Afrique)
Shito (Afrique)
Muhammara (Syrie)

Sauces australiennes
Sauce tomate du bush (Australie)
Sauce barbecue au poivre de montagne (Australie)
Sauce la prune illaara (Australie)
Sauce la prune kakadu (Australie)
Sauce akudjura (Australie)
Sauces mdivales
Sauce cameline
Sauce jance
Saupiquet
Sauce au poivre noir
Sauce au raisin noir
Sauce verte

Portail de lalimentation et de la gastronomie

Catgorie :
Sauce
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