Argentina

Sauces in Argentine cuisine include:

Chimichurri – Green, uncooked sauce for meat
Salsa golf – Cold sauce of mayonnaise and tomatoes^[16]
Salsa criolla – Type of salad or relish found in Latin American cuisine

Barbados

Sauces in the cuisine of Barbados include:

Bajan pepper sauce^[17]

Belgium

Sauces in Belgian cuisine include:

Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers
Brasil sauce – mayonnaise with pureed pineapple, tomato and spices^[18]
Zigeuner sauce – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany

Bolivia

Sauces in Bolivian cuisine include:

Llajwa – Bolivian chili sauce

Brazil

Sauces in Brazilian cuisine include:

Vinagrete – Typical Brazilian condiment
Tucupi – Sauce used in Brazilian cuisine, extracted from the Cassava root

Canada

Sauces in Canadian cuisine include:

Donair sauce – Canadian restaurant chain
Honey garlic sauce – Sweet and sour sauce

Chile

Sauces in Chilean cuisine include:

Pebre – Chilean condiment
Salsa Americana – Chilean relish made of pickles, pickled onions, and pickled carrots

China

Colombia

Sauces in Colombian cuisine include:

Hogao – Colombian-style sofrito
Ají (sauce) – Ají-based condiment traditional in Andean cuisine

Denmark

Sauces in Danish cuisine include:

Persillesovs – Cream sauce seasoned with parsley – a key ingredient in the Danish national dish Stegt flæsk med persillesovs
Brun sovs – Sauce made with brown meat stock

England

Sauces in English cuisine include:

France

In French cuisine, the "mother sauces" (sauces mères, also grandes sauces) are the foundation of many other "daughter sauces" (petites sauces). Different classifications of mother sauces have been proposed since at least the early 19th century; the most common current list is Béchamel, Espagnole, Hollandaise, Tomate, and Velouté. French sauces include:

Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.^[20]
Américaine – Mayonnaise, blended with puréed lobster and mustard.^[21]
Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.^[22]
Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock.^[22]
Béchamel – milk-based sauce, thickened with a white roux. ^[23]
Beurre blanc – Reduction of butter, vinegar, white wine and shallots.^[24]
Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice.^[25]
Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie (Skate).^[26]
Beurre noisette – Lightly browned butter with lemon juice.^[27]
Beurre vert – Butter mixed with the juice extracted from spinach.^[28]
Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.^[29]
Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.^[30]
Bigarade sauce – an orange sauce, commonly for duck à l'orange. ^[31]
Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.^[32]
Charcutière – Sauce Robert (below) garnished with gherkins.^[32]
Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.^[32]
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.^[33]
Espagnole sauce – a fortified brown veal stock sauce.^[34]
Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.^[35]
Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.^[36]
Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.^[37]
Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil.^[37]
Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.^[38]
Périgueux – Demi-glace, chopped truffles and madeira.^[39]
Poivrade – Diced vegetables with herbs, with demi-glace.^[40]
Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.^[41]
Rémoulade – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.^[42]
Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.^[41]
Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.^[43]
Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.^[44]
Soubise – Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream.^[43]
Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.^[43]
Tomate – a tomato-based sauce.^[45]
Velouté – white stock-based sauce, thickened with a roux or a liaison. ^[46]
Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.^[43]

Georgia

Sauces in Georgian cuisine include:

Ajika – Georgian and Abkhazian dip
Tkemali – Georgian plum sauce
Satsebeli

Germany

Sauces in German cuisine include:

Currygewürzketchup – Sauce with curry powder
Duckefett – Regional cuisine in Germany
Frankfurt green sauce – Sauce made from chopped herbs
braune Bratensoße
Sherrysoße
Sahnesoße

Greece

Sauces in Greek cuisine include:

Skordalia – Thick garlic sauce in Greek cuisine
Tzatziki – Cold cucumber–yogurt dip, soup, or sauce
Avgolemono – Egg-lemon sauce or soup
Melitzanosalata
Taramasalata – Roe-based meze common to Turkey and Greece

Hungary

Vadasmártás, a carrot-based sauce

India

Sauces in Indian cuisine include:

Coconut chutney (South India)
Garlic chutney (South India)
Mango 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:

Dabu-dabu – Indonesian spicy condiment
Colo-colo – Indonesian hot and spicy condiment
Peanut sauce – Indonesian sauce made from ground roasted or fried peanuts
Pecel – Indonesian vegetable dish
Sambal – Indonesian spicy relish or sauce
Sweet soy sauce – Sweetened aromatic soy sauce, originating from Java, Indonesia

Iran

Sauces in Iranian cuisine include:

Mahyawa – Iranian cuisine tangy sauce made out of fermented fish

Italy

Sauces in Italian cuisine include:

Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
Agrodolce – Cooking method
Amatriciana sauce – Italian pasta sauce
Arrabbiata sauce – Italian pasta sauce
Bolognese sauce – Main variety of ragù in Italian cuisine
Genovese sauce – Meat-based Italian pasta sauce
Neapolitan ragù – Variety of ragù
Pearà – Traditional Veronese sauce
Pesto – Italian paste
Pesto alla trapanese – Sicilian variety of pesto
Ragù – Meat-based sauce in Italian cuisine^[47]
Ragù di salsiccia – Variety of ragù
Sugo alla puttanesca

Jamaica

Sauces in Jamaican cuisine include:

Jerk sauce – Style of cooking native to Jamaica

Japan

Sauces in Japanese cuisine include:

Shottsuru
Tare sauce – Family of Japanese sauces
Ponzu – Japanese citrus-based condiment
Umeboshi paste – Sour pickled Japanese fruit, or Japanese pickled plum sauce
Tonkatsu sauce – Japanese seasoning sauce

Korea

Sauces in Korean cuisine include:

Korean soy sauce – East Asian liquid condiment^[48]

Libya

Sauces in Libyan cuisine include:

Filfel chuma – Israeli chilli-garlic paste^[49]

Malaysia

Sauces in Malaysian cuisine include:

Cincalok – Malay salted shrimp condiment

Mexico

Sauces in Mexican cuisine include:

Guacamole – Mexican avocado-based dish^[50]
Mole – Mexican sauce and marinade^[51]
Pico de gallo – Mexican condiment
Salsa macha
Salsa Verde
Salsa Roja
Salsa borracha
Xnipek – Spicy sauce native to Yucatán peninsula

Netherlands

Sauces in Dutch cuisine include:

Fritessaus – Dutch condiment, usually served with French fries^[52]
Joppiesaus – Type of sauce from the Netherlands

Peru

Sauces in Peruvian cuisine include:

Huancaina – Peruvian appetizer
Ocopa

Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)

Philippines

Sauces in Filipino cuisine include:

Bagoong – Type of Philippine condiment^[53]
Banana ketchup – Sauce made from bananas
Latik – Filipino dessert garnishing and condiment
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 – Filipino condiment spread – 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:

Black Polish sauce (Polish: Czarny sos polski) – Based on honey, vinegar, ginger and black pepper. This sauce is not very common today. ^{[citation needed]}
Ćwikła – Made of horseradish and cooked, minced beets. Very common during Easter ^{[citation needed]}. Served with various meats to eat with bread.
Cranberry horseradish sauce – Consists of horseradish, minced cranberries, sour cream and mayonnaise.
Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with golabki or meatballs, cold one with cooked fish.
Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced horseradish. It may be eaten with hard-boiled eggs, bacon or baked/fried meats. It can also be put on sandwiches.
Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar, perhaps, to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream.
Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. ^{[citation needed]}
Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. ^{[citation needed]}
Polonaise – Sauce in Polish cuisine – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green beans, cauliflower, broccoli or Brussels sprouts next to potatoes and meat. ^{[citation needed]}
Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine.
Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.^[54]
Yellow Polish sauce (Polish: Żółty sos polski) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

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 – Portuguese sandwich – A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients.

Puerto Rico

Sauces in Puerto Rican cuisine include:

Adobo Mojado – Iberian culinary style
Ajilimójili – Chili sauce from Puerto Rico
Escabeche – Ibero-American fish, meat or vegetable dish Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for green banana, onions, root vegetables, chicken gizzard, and fish
Ají de leche de coco – Spicy thick coconut milk and lime sauce
Marie Rose sauce – British condiment – The sauce is made with sofrito, chilies, ketchup, sour orange, Worcestershire sauce, and mayonnaise
Mojito Isleño – Puerto Rican condiment
Mojo Criollo – Several types of sauces
Pique
Pique Verde – Puerto Rican green hot sauce
Recaíto – Cooking base made of pureed aromatics
Sofrito – Cooked vegetable foundation for cooking

Romania

Sauces in Romanian cuisine include:

Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil^[55]

Russia

Thumb — 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 – Several types of sauces

Catalonia

Sauces in Catalan cuisine include:

Salvitxada – Sauce from Catalan cuisine
Xató – Sauce in Catalan cooking
Romesco – Catalan sauce of tomatoes, garlic, and nuts
Alioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings

Sweden

Sauces in Swedish cuisine include:

Brunsås – Sauce made with brown meat stock
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 – Butter-based sauce^[56] – a butter-based sauce served with grilled beef

Thailand

Sauces in Thai cuisine include:

Nam chim – Thai sauce
Nam phrik – Thai chili sauce
Sriracha sauce – Thai hot sauce^[57]
Sweet chili sauce – Condiment primarily used as a dip

United Kingdom

Thumb — Homemade apple sauce being prepared

Sauces in British cuisine include:

United States

Sauces in the cuisine of the United States include:

Uruguay

Sauces in the cuisine of Uruguay include:

Caruso sauce – Cream sauce for pasta

Vietnam

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:^[59]^{[better source needed]}

Mắm tôm – Fermented condiment - Fermented shrimp sauce
Mắm Kho Quẹt - Caramalised, vegetable dip
Mắm Nêm
Muối ớt xanh sữa đặc chấm hải sản - Green chili with seafood sauce
Nước chấm – Vietnamese dipping sauce
- Nước mắm chấm - Salty fish sauce
- Nước mắm đường - Sweet fish sauce
- Nước mắm gừng - Ginger fish sauce
Tương – Condiment made from soybeans - fermented bean paste

General

Prepared sauces

By type

Brown sauces

Butter sauces

Emulsified sauces

Fish sauces

Green sauces

Tomato sauces

Hot sauces

Meat-based sauces

Pink 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

Polynesian

South America

By country