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


General


- Anchovy essence – A thick, oily sauce of pounded anchovies and spices
- Avgolemono – Egg-lemon sauce or soup
- Avocado sauce – Sauce prepared using avocado as a primary ingredient
- Barbecue sauce – Flavoring sauce used as a marinade, basting or topping for barbecued meat[1]
- Bread sauce
- Capital sauce
- Cocktail sauce
- Coffee sauce
- Corn sauce
- Coulis
- Duck sauce – American Chinese condiment with a translucent orange appearance
- Egusi sauce
- Fry sauce
- Halvaytar
- Mahyawa
- Mignonette sauce
- Mint sauce – Sauce made of chopped mint
- Mushroom ketchup
- Normande sauce
- Pan sauce
- Peppercorn sauce
- Rainbow sauce
- Ravigote sauce
- Romesco
- Salad dressing – mixture of small pieces of food, often served at room temperature or chilled
- Salsa (salsa roja)
- Satsebeli
- Sauce andalouse
- Sauce aurore – a velouté sauce flavored with tomato[2]
- Sauce bercy
- Sauce poulette – prepared using mushrooms and lemon[3]
- Sauce vin blanc
- Sofrito – Cooked vegetable foundation for cooking
- Sour cream sauce
- Steak sauce
- Sweet chili sauce – condiment made with chilies, rice wine vinegar, and some sweetening ingredient such as fruit or a refined sugar.
- Tomato sauce – sauce made primarily from tomatoes, best known as a pasta sauce
- Vinaigrette – Sauce made from oil and vinegar and commonly used as a salad dressing
- Wine sauce
- Worcestershire sauce – Anchovy-flavoured condiment
By type
Brown sauces

Brown sauces include:
- Bordelaise sauce
- Chateaubriand sauce
- Charcutiere sauce
- Chaudfroid sauce[4]
- Demi glace – Sauce in French cuisine
- Gravy – Food sauce often made from the juices of meats
- Mushroom gravy
- Romesco sauce
- Sauce Africaine
- Sauce au Poivre
- Sauce Robert[5]
Butter sauces

- Beurre blanc
- Beurre manie
- Beurre monté
- Beurre noisette
- Café de Paris – Complex butter-based sauce
- Meuniere sauce
Emulsified sauces

- Aioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
- Béarnaise sauce
- Garlic sauce
- Hollandaise sauce[6]
- Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
- Remoulade – Condiment that is usually aioli- or mayonnaise-based[7]
- Salad cream – A dressing similar to mayonnaise
- Tartar sauce – Condiment(w/ chilli)[8]
Fish sauces
- Bagna càuda
- Garum – Classical period fermented fish sauce
Green sauces
- See Green sauce – Sauce made from chopped herbs
Tomato sauces
- Tomato sauces
- Ketchup – Sauce used as a condiment
Hot sauces
- Pepper sauces
- Mustard saucesPique sauce
- Mustard – A condiment made from mustard seeds
- Chile pepper-tinged sauces
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- Hot sauces include:
- Buffalo Sauce
- Chili sauce
- Datil pepper sauce
- Enchilada – Corn tortilla rolled around a filling and covered with a chili pepper sauce sauce
- Pique Sauce
- Sriracha sauce
- Tabasco sauce
Meat-based sauces

- Amatriciana sauce
- Barese ragù
- Bolognese – Italian pasta sauce of tomatoes and meat
- Carbonara – Italian pasta dish
- Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
- Neapolitan ragù – Italian meat sauce
- Picadillo
- Ragù
Pink sauces
- See Pink sauce
Sauces made of chopped fresh ingredients

- Chimichurri – food sauce
- Gremolata
- Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil
- Onion sauce
- Persillade
- Pesto
- Pico de gallo – Mexican condiment
- Latin American Salsa cruda of various kinds
- Salsa verde – Spicy Mexican sauce based on tomatillos
- Sauce gribiche – Cold egg sauce
- Sauce vierge
- Tkemali
Sweet sauces


- Apple sauce
- Blueberry sauce – Compote or savory sauce made with blueberries
- Butterscotch sauce – Type of confectionery
- Caramel – Confectionery product made by heating sugars
- Chocolate gravy
- Chocolate syrup – A chocolate-flavored condiment used as a topping or ingredient
- Cranberry sauce
- Crème anglaise
- Custard – variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk
- Fudge sauce – A chocolate-flavored condiment used as a topping or ingredient
- Hard sauce – not liquid, but called a sauce nonetheless
- Mango sauce
- Peach sauce
- Plum sauce
- Strawberry sauce
- Syrup – Thick, viscous liquid consisting primarily of a solution of sugar in water
- Tkemali
- Zabaione – Italian dessert made with egg, sugar, and wine
White sauces

- Alfredo sauce
- Béchamel sauce – Sauce of the Italian and French cuisines[9]
- Caruso sauce – Cream sauce for pasta
- Mushroom sauce
- Mornay sauce – Type of béchamel sauce including cheese
- Sauce Allemande
- Sauce Américaine
- Suprême sauce
- Velouté sauce – Classic French sauce
- Yogurt sauce – A food produced by bacterial fermentation of milk
By region
Africa
Sauces in African cuisine include:
East Asian sauces
- Prepared sauces
- Doubanjiang
- Hoisin sauce
- Mala sauce
- Mirin
- Oyster sauce
- Plum sauce (Chinese; see umeboshi paste below for Japanese pickled plum sauce)
- Ponzu – Japanese citrus-based condiment
- Soy sauce – East Asian liquid condiment of Chinese origin
- Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
- Sriracha sauce
- Ssamjang
- Sweet bean sauce
- Tentsuyu
- 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
- XO sauce
- Cooked sauces
- Lobster sauce
- Shacha sauce
- Siu haau sauce
- Sweet and sour sauce
- Sweet bean sauce, also known as Tianmianjiang
- Teriyaki – Japanese marinade – a way of cooking in Japan, a branch of sauces in North America
Southeast Asian sauces

- Budu – Fish sauce originating from east coast of Peninsular Malaysia
- Fish sauce – Condiment made from fish
- Nam chim
- Nam phrik – Thai chili sauce
- Nước chấm
- Padaek – A traditional Lao condiment made from pickled or fermented fish that has been cured
- Pecel – Indonesian vegetable dish
- Pla ra – A Southeast Asian fermented fish seasoning
- Sambal – Indonesian spicy sauce
- Peanut sauce, also known as Satay sauce
- Saus cabai
- Sriracha sauce
- Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
- Tương
Middle East

Sauces in Middle Eastern cuisine include:
South America
Sauces in South American cuisine include:
- Ají (sauce) – sauce of South America's Andes region
- Caruso sauce – Cream sauce for pasta
- Chancaca
- Chimichurri – food sauce
- Hogao – Colombian style sofrito
- Tucupi
By country
Argentina

Sauces in Argentine cuisine include:
- Caruso sauce – Cream sauce for pasta
- Chimichurri – food sauce
- Mostaza La Pasiva
- Salsa golf[10]
- Salsa criolla – Type of salad or relish found in Latin American cuisine
- Picantina
- Tuco
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[12]
- 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
Canada
Sauces in Canadian cuisine include:
- Donair sauce – Canadian restaurant chain
- Honey garlic sauce
Chile
- Pebre – Chilean condiment
- Salsa Americana – Chilean relish made of Pickles, Picked Onions and Pickled Carrots
- Chancho en piedra
China
Colombia
- Hogao – Colombian style sofrito
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.[13] They are:
- Sauce Espagnole – a fortified brown veal stock sauce.
- Sauce Velouté – Classic French sauce – white stock-based sauce, thickened with a roux or a liaison.
- Sauce Béchamel – Sauce of the Italian and French cuisines – milk-based sauce, thickened with a white roux.
- Sauce Tomate – sauce made primarily from tomatoes, best known as a pasta sauce – a tomato-based sauce.
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.[14]
- Sauce Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil – an emulsion of egg yolk, butter, and an acid such as lemon or vinegar.
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[15] that have also come to be known as the Five Mother Sauces[16] 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.[14] The 1979 English translation by Cracknell and Kaufmann of the 4th edition of Le guide culinaire also maintains similar wording.[17]
Additional sauces of French origin include:

- Au Jus
- Beurre Blanc
- Beurre Maître d'Hôtel
- Beurre Monté
- Beurre Noir
- Beurre Noisette
- Beurre à la Bourguignonne
- Remoulade – Condiment that is usually aioli- or mayonnaise-based
- Rouille
- Sauce Allemande
- Sauce Américaine
- Sauce Bercy
- Sauce Bourguignonne
- Sauce Béarnaise
- Sauce Bretonne
- Sauce Café de Paris – Complex butter-based sauce
- Sauce Charcutière
- Sauce Chasseur – French sauce
- Sauce Gribiche
- Sauce Hollandaise
- Sauce Lyonnaise
- Sauce Mayonnaise – Thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
- Sauce Nantua
- Sauce Poivrade
- Sauce Ravigote
- Sauce Robert
- Sauce Rouennaise
- Sauce Soubise – Onion sauce based on béchamel
- Sauce Tartare
- Sauce Vénitienne
Germany
Sauces in German cuisine include:
- Duckefett
- Frankfurt green sauce – Sauce made from chopped herbs
Greece
Sauces in Greek cuisine include:
- Skordalia – A thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil
- Tzatziki – Cold cucumber-yogurt soup/dip/sauce
- Avgolemono – Egg-lemon sauce or soup
- Melitzanosalata
- Taramasalata
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.
- Coconut chutney (South India)
- Garlic chutney (South India)
- Coriander (North India)
- Mint chutney (North India)
- Tomato chutney
- Imli (North India)
- Green chillies
- Aloobukhara (North India)
- Khajoor (North India)
Indonesia

Sauces in Indonesian cuisine include:
- Babi panggang sauce – Indonesian grilled pork dishes
- Dabu-dabu – Indonesian hot and spicy condiment
- Colo-colo – Indonesian hot and spicy condiment
- Peanut sauce
- Pecel – Indonesian vegetable dish
- Sambal – Indonesian spicy sauce
- Sweet soy sauce – Sweetened aromatic soy sauce, originating from Indonesia
Italy

Sauces in Italian cuisine include:
- Agliata – A savory and pungent garlic sauce and condiment in Italian cuisine – a garlic sauce in Italian cuisine
- Agrodolce
- Alfredo – Italian pasta dish with butter and Parmesan cheese
- Arrabbiata sauce
- Bagna càuda
- Bolognese sauce – Italian pasta sauce of tomatoes and meat
- Checca sauce
- Fra diavolo sauce – Spicy Italian sauce for pasta, seafood or chicken
- Genovese sauce
- Marinara sauce[18]
- Neapolitan sauce
- Parma Rosa - A blend of marinara and alfredo.
- Pearà
- Pesto
- Ragù[19]
- Neapolitan ragù – Italian meat sauce
- Ragù alla salsiccia
- Savore Sanguino
- Sugo all'amatriciana
- Sugo alla puttanesca – Neapolitan pasta dish
- Vincotto
- Vodka sauce
Japan
Sauces in Japanese cuisine include:
- Shottsuru
- Tare sauce
- Ponzu – Japanese citrus-based condiment
- Umeboshi paste, or Japanese pickled plum sauce
- Tonkatsu sauce – Japanese seasoning sauce
Korea

Sauces in Korean cuisine include:
- Korean soy sauce – East Asian liquid condiment of Chinese origin[20]
Mexico
Sauces in Mexican cuisine include:
- Guacamole – Mexican avocado-based dip, spread, or salad[22]
- Mole[23]
- Pico de gallo – Mexican condiment
- Salsa Macha
- Salsa Verde
- Salsa Roja
- Salsa Borracha
Philippines
Sauces in Philippine cuisine include:
- Bagoong[25]
- Banana ketchup – Sauce made from bananas
- Latik
- Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a 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.
Poland
Sauces in Polish cuisine include:
- Polonaise – a garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs.
- Velouté à la polonaise – Classic French sauce – a velouté sauce mixed with horseradish, lemon juice and sour cream.[26]
- Mizeria – a kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
Portugal
Sauces in Portuguese cuisine include:
- Cebolada – an onion sauce of Portuguese origin used for fish and game.
- Cervejeira sauce – a beer sauce predominantly used for steaks.
- Escabeche sauce – a vinegar-based sauce predominantly used for fish.
- Francesinha sauce .
Puerto Rico
Sauces in Puerto Rican cuisine include:
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- Adobo Mojado – Iberian culinary style
- Ajilimójili
- Mojito Isleño – Puerto Rican condiment
- Mojo Criollo
- Pique
- Pique Verde – Puerto Rican green hot sauce
- Recaíto
- Sofrito – Cooked vegetable foundation for cooking
Romania
Sauces in Romanian cuisine include:
Spain
Sauces in Spanish cuisine include:
- Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
Vasque
- Vizcaína
Catalonia

Sauces in Catalan cuisine include:
- Salvitxada – Sauce from Catalan cuisine
- Xató – A sauce in Catlan cooking
- Romesco
Sweden
Sauces in Swedish cuisine include:
- Brunsås
- Hovmästarsås - made with mustard and dill
- Lingonberry sauce
- Skagen sauce - made with shrimp, mayonnaise and other ingredients
Switzerland
Sauces in Swiss cuisine include:
- Café de Paris sauce – Complex butter-based sauce[28] – a butter-based sauce served with grilled beef
Thailand

Sauces in Thai cuisine include:
- Nam chim
- Nam phrik – Thai chili sauce
- Sriracha sauce[29]
- Sweet chili sauce – condiment made with chilies, rice wine vinegar, and some sweetening ingredient such as fruit or a refined sugar.
- Nam chim seafood
- Prik nam pra
- Nam chim gai
United Kingdom

Sauces in British cuisine include:
- Albert sauce
- Apple sauce
- Bread sauce
- Brown sauce
- Cheddar sauce
- Cumberland sauce – Fruit sauce (Oxford sauce)
- Gravy – Food sauce often made from the juices of meats
- Horseradish sauce
- Marie Rose sauce
- Mint sauce – Sauce made of chopped mint
- Mushroom sauce
- Onion gravy
- Parsley sauce
- Redcurrant sauce
- Shrewsbury sauce
- Tewkesbury mustard
- Whisky sauce
- White sauce
- Worcestershire sauce – Anchovy-flavoured condiment
- Wow-Wow sauce, also known as Bow Wow Sauce
United States

Sauces in the cuisine of the United States include:
- Cincinnati Chili – Spiced meat sauce used as a topping for spaghetti
- Comeback sauce
- Coney sauce[30]
- Henry Bain sauce
- Mumbo sauce
- Old Sour
- Red-eye gravy
- Sausage gravy
- Barbecue Sauce – Flavoring sauce used as a marinade, basting or topping for barbecued meat
- Brown Gravy – Food sauce often made from the juices of meats
- Remoulade – Condiment that is usually aioli- or mayonnaise-based
Vietnam
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[31]
- Mắm tôm - Fermented shrimp sauce
- Mắm Kho Quẹt - Caramalised, vegetable dip
- Mắm Nêm - Anchovy sauce
- Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
- Nước chấm
- Nước mắm chấm - Salty fish sauce
- Nước mắm đường - Sweet fish sauce
- Nứơc mắm gừng - Ginger fish sauce
- Tương Chấm Gỏi Cuốn - Peanut sauce
Prepared sauces
- A.1. Sauce
- Alfredo sauce
- Baconnaise
- Cheez Whiz – Trademarked processed cheese
- Daddies
- HP sauce – British sauce made with tamarind
- Ketchup – Sauce used as a condiment
- Maggi – International food brand
- Magic Shell
- Mustard (condiment) – A condiment made from mustard seeds
- OK Sauce
- Pickapeppa Sauce
- Salsa Lizano – Costa Rican condiment
- Salsa (prepared)
- Prego
See also
- Chutney – Condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
- Compound butter
- Condiment – Substance added to food to impart or enhance a flavor
- Deglazing (cooking)
- Dipping sauce
- List of dips
- Fermented bean paste – Fermented foods made from ground soybeans
- Fondue – Swiss melted cheese dish
- Gastrique – Caramelized sugar, deglazed with vinegar
- List of condiments – Wikipedia list article
- List of dessert sauces – Wikipedia list article
- List of fish sauces – Wikipedia list article
- List of hot sauces – Wikipedia list article
- List of meat-based sauces
- List of syrups
- Marination – Process of soaking foods in a seasoned, often acidic, liquid before cooking
- Outline of food preparation – 1=Overview of and topical guide to food preparation
- Reduction (cooking)
- Relish – cooked, pickled, or chopped vegetable or fruit used as a condiment
- Sauce boat – Boat-shaped pitcher in which sauce or gravy is served
- Saucery
- Saucier
- Soup – Primarily liquid food
- Spread (food)
- Sweet bean paste
References


- Bruce Bjorkman (1996). The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. p. 112. ISBN 0-89594-806-0.
- Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 148. ISBN 978-0-544-81982-5. Retrieved December 16, 2020.
- Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. 154. ISBN 978-0-544-81983-2. Retrieved December 16, 2020.
- 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 Montagné (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 April 16, 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.
- "Béchamel 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. Macmillan Caribbean. p. 150. ISBN 0-333-92068-6.
- D&L Archived August 19, 2014, at the Wayback Machine, La William
- Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. Emile Colin (imprimerie de Lagny). pp. 132–135.
- Escoffier, Auguste (1934). Ma cuisine. 2 500 recettes. p. 28. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. p. 48. Escoffier, Auguste (1912). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier. pp. 33–34.
- Escoffier, Auguste (1907). A guide to Modern Cookery. p. 27.
- "The 5 French Mother Sauces Explained". Michelin Guide.
- Escoffier, A. (1979) [1921]. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 64. ISBN 0831754788. Retrieved 16 December 2020.
- 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". Archived from the original on December 23, 2007. Retrieved January 7, 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 May 21, 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.
- https://www.cooksinfo.com/a-la-polonaise
- "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 May 20, 2009.
- Cameron, J.N. (2015). Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. p. 148. ISBN 9780996626101.
- "10 Popular Vietnamese Dipping Sauces". Vietnamese Home Cooking Recipes. Retrieved 2020-12-21.
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. 128–143. 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. Archived from the original on March 4, 2016. Retrieved September 5, 2012.
External links
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