“List of sauces”的意思、由来-开放百科全书

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

General

By type

Brown sauces

Butter sauces

Emulsified sauces

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Meat-based sauces

Sauces made of chopped fresh ingredients

Sweet sauces

White sauces

By region

Africa

Asia

East Asian sauces

Southeast Asian sauces

Caucasus

Mediterranean

Middle East

South America

By country

Argentina

Barbados

Belgium

Bolivia

Brazil

Canada

Chile

China

Colombia

England

France

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

Georgia

Germany

Greece

Indonesia

Iran

Italy

Japan

Korea

Libya

Malaysia

Mexico

Netherlands

Peru

Philippines

Portugal

Puerto Rico

Romania

Russia

Spain

Canary Islands

Vasque

Catalonia

Switzerland

Thailand

United Kingdom

United States

Uruguay

Prepared sauces

See also

References

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