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A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into
656:. Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate. Sauce allemande, which is a variant of velouté made with egg yolks, is replaced by sauce tomate. Another basic sauce mentioned in the
1696:
379:). In contemporary British cuisine, owing to the wide diversity of British society today, there are also many sauces that are of British origin but based upon the cuisine of other countries, particularly former colonies such as
488:, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:
616:
created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces CarĂȘme is responsible for, but it is estimated to be in the hundreds. Many are included in his
1251:
356:
1892:
1255:
1793:
1653:
418:
1767:
Le Guide
Culinaire: aide-mĂ©moire de cuisine pratique (3e Ă©dition) / par A. Escoffier; avec la collaboration de MM. PhilĂ©as Gilbert et Ămile FĂ©tu
1182:
1918:
753:, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.
1194:
1357:
4359:
4485:
1109:
2421:
1115:
1296:. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. It is made of
660:
is sauce mayonnaise, which
Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces.
3621:
2622:
2391:
1401:
671:, hollandaise was included in the list of basic sauces, which made for a list that is identical to the list of five fundamental "
153:. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like
4439:
2416:
1771:
4689:
1739:
2123:
4057:
2172:
1698:
Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into
English
960:
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
4159:
2133:
2082:
2061:
2042:
2021:
1588:
952:
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1640:
L'art de la cuisine française au XIXe siĂšcle : traitĂ© Ă©lĂ©mentaire et pratique,.... T. 2 / par M. A. CarĂȘme,...
468:
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of
2508:
2113:
1706:
1197:
are an important part of many Latin and
Spanish-American cuisines in the Americas. Typical ingredients include
86:. Most sauces are not normally consumed by themselves; they add flavor, texture , and visual appeal to a dish.
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3983:
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1732:; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903).
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date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In
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672:
588:
473:
340:
154:
1107:, sweetened rich soy sauce, are examples of shĆyu-based sauces. Miso-based sauces include
137:
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like
8:
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includes sauces which may contain chocolate, seeds, and chiles collectively known by the
376:
336:
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1612:
764:
cuisines use sauces such as tomato-based sauces with varying spice combinations such as
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is an uncooked sauce used in cooking and as a table condiment for grilled meat.
448:
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1332:
1143:
1119:, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to
894:
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554:
538:
352:
230:
226:
218:
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114:
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in the 1980s), sauces were a major defining characteristic of French cuisine.
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Liquid, cream, or semi-solid food served on or used in preparing other foods
4649:
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3901:
3896:
3790:
3569:
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3022:
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1512:
1311:
1216:
1198:
818:
731:
485:
368:
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280:
245:
214:
134:
component. Sauces are an essential element in cuisines all over the world.
1983:
1300:
and tahina (sesame paste) and garlic with olive oil, salt and lemon juice.
4637:
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4062:
3302:
1436:
1393:
1379:
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511:
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332:
324:
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296:
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150:
118:
1267:
1028:
1871:
The
Elements of Cooking: Translating the Chef's Craft for Every Kitchen
1465:
1319:
1246:
1123:, introduced in the 19th century and modified to suit Japanese tastes.
1103:
1024:
853:
546:
316:
292:
264:
210:
138:
110:
1278:
served over meat and/or vegetables which was traditionally served for
233:
is used both as a condiment and as an ingredient in some varieties of
4470:
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1477:
1455:
1408:
1297:
1220:
1151:
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1032:
982:
917:
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222:
162:
780:
and garlic paste as the base of various gravies and sauces. Various
50:
39:
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1445:
1147:
1132:
1124:
1099:
1061:
1011:
999:
903:
769:
739:
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396:
158:
146:
43:
643:, from which a large variety of petites sauces could be composed.
4566:
4264:
4184:
2181:
1676:(in French). Vol. 3. Paris: Au Depot de librairie. p. 1
1537:
1532:
1450:
1212:
1202:
1155:
1044:
1017:
968:
890:
667:, an English abridged translation of Escoffier's 1903 edition of
550:
542:
436:
408:
344:
328:
202:
185:
166:
63:
1984:"Iranian Food: A Culinary Travel Guide to What to Eat and Drink"
1701:(1st American ed.). New York: Mayflower Books. p. 33.
1527:
1460:
1289:
1283:
1275:
1057:
912:
842:
826:
777:
404:
364:
131:
71:
32:
28:
603:(roughly from the end of the 19th century until the advent of
4576:
3998:
2108:(1st ed.). New York: William Morrow & Company, Inc.
1517:
1482:
1093:
1087:
1053:
1049:
990:
977:
973:
921:
848:
822:
789:
682:, a fortified brown veal stock sauce, thickened with a brown
426:
392:
380:
276:
241:
170:
142:
106:
95:
79:
75:
55:
4632:
1430:
841:. Sambal is an umbrella term; there are many, many kinds of
283:. The sole survivor of the medieval bread-thickened sauces,
4610:
4581:
4254:
2150:
1728:
1081:
785:
702:
683:
456:
371:(horseradish sauce to enhance flavour of braised beef) and
308:
300:
83:
1688:
1637:
CarĂȘme, Marie-Antoine (1784-1833) Auteur du texte (1833).
1201:, tomato, onion, and spices; thicker sauces often contain
4603:
1020:
made with eggs and milk and common in the whole peninsula
852:
In the
European traditions, sauces are often served in a
105:'salted'. Possibly the oldest recorded European sauce is
1960:
1580:
734:
by the addition of grated cheese, and espagnole becomes
691:, a light stock-based sauce, thickened with a roux or a
1738:(in French). Paris: Ămile Colin, Imprimerie de Lagny.
447:
in combination with various spices, including garlic,
201:
American sauces include prepared cold condiments like
650:
refined CarĂȘme's list of basic sauces in his classic
1735:
Le Guide
Culinaire, Aide-mémoire de cuisine pratique
1673:
L'art de la cuisine française au dix-neuviÚme siÚcle
1426:
1181:(tomato, onion and chili chopped with lemon juice),
1035:
at
Christmas and common in the North of the country.
869:
and can be divided in several categories including:
184:
A chef who specializes in making sauces is called a
1244:uses sauces based mostly in different varieties of
1961:"Persian Food Primer: 10 Essential Iranian Dishes"
335:are used on fast-food type dishes. Strong English
2105:Cookwise, the Hows and Whys of Successful Cooking
877:
4712:
2128:Seafood sauces, p. 128â143. Murdoch Books.
2030:
1250:combined with several ingredients, most notably
675:" that is acknowledged by a variety of sources:
287:is one of the oldest sauces in British cooking.
2011:
1759:
1757:
1052:in the hawker food court at Tanjung Aru beach,
865:Italian sauces reflect the rich variety of the
792:are also regular ingredients in Indian sauces.
776:, but many sauces use a seasoned mix of onion,
772:. There are substantial regional variations in
510:, dishes are often thickened with a slurry of
2166:
2070:
2051:
1843:. Pennsylvania State University. p. 277.
1576:
1165:
121:, the Chinese soy bean paste is mentioned in
1754:
1722:
738:with the addition of reduction of red wine,
1792:: CS1 maint: numeric names: authors list (
1652:: CS1 maint: numeric names: authors list (
82:food, served on or used in preparing other
2173:
2159:
618:Art de la cuisine française au XIXe siÚcle
229:, often used for dishes other than salad.
1806:
1763:
1694:
1660:
1292:is a traditional middle eastern sauce or
825:, while popular hot and spicy sauces are
141:, prepared cold but served lukewarm like
2146:"Sauce" entry at EncyclopĂŠdia Britannica
1885:"Do You Know Your French Mother Sauces?"
1838:
1043:
951:
937:
847:
768:, coconut milk-/paste-based sauces, and
572:
559:
267:(which is not liquid), and many others.
49:
38:
27:
1868:
1858:. Rowman & Littlefield. p. 52.
1764:Escoffier, Auguste (1846-1935) (1912).
701:, a milk-based sauce, thickened with a
4713:
1816:. London: William Heinemann. pp.
1666:
1636:
94:word probably from the post-classical
4360:Historical North Indian and Pakistani
2154:
1921:from the original on 14 February 2017
1895:from the original on 12 November 2020
1853:
1610:
717:, warm butter and lemon (or vinegar)
339:is also used on various foods, as is
4665:
1981:
1856:Sauces Reconsidered: AprĂšs Escoffier
1774:from the original on 21 October 2020
646:In the early 20th century, the chef
612:In the early 19th century, the chef
541:) as well as different varieties of
395:is a spicy hot sauce originating in
4685:
1742:from the original on 4 January 2014
695:, a mixture of egg yolks and cream.
13:
2092:
1958:
1939:
1873:. Simon and Schuster. p. 171.
1310:Southeast Asian cuisines, such as
1270:is a traditional Iranian sauce of
439:is a tart and savoury traditional
14:
4737:
2139:
1261:
1097:, citrus-flavored soy sauce, and
492:Braising sauces or marinades (ć€æ°Ž)
429:with pounded garlic, pepper, and
252:is widely used as an ingredient.
4694:
4684:
4674:
4664:
4655:
4654:
4643:
4631:
1982:Noll, Daniel (8 December 2018).
1429:
1400:
1386:
1372:
1356:
1342:
1135:sauces are based on this sauce.
956:Ingridients for âłPesto Genoveseâł
275:In traditional British cuisine,
4695:
1975:
1952:
1933:
1907:
1877:
1862:
1847:
1832:
1113:, miso with ground sesame, and
929:from Emilia-Romagna and Tuscany
359:(as used in a prawn cocktail),
351:. Other popular sauces include
149:or cooked and served cold like
4350:Historical Indian subcontinent
2102:(1997). "Ch. 4: sauce sense".
1800:
1630:
1604:
1570:
1556:
878:For meats, fish and vegetables
145:, cooked and served warm like
1:
1544:
795:
749:A specialized implement, the
327:is sometimes used on salads.
299:are used on meat (usually on
181:a pan are called pan sauces.
101:, derived from the classical
2180:
2005:
1839:Lundberg, Donald E. (1965).
1549:
933:
803:uses typical sauces such as
533:typically uses "toyomansi" (
514:or potato starch and water.
386:
7:
4534:List of historical cuisines
4370:History of alcoholic drinks
2387:Lowcountry (South Carolina)
1422:
1326:
1322:, made from fermented fish.
1067:Sauces used in traditional
1039:
623:CarĂȘme considered the four
525:
403:and found also in parts of
375:(as used in cauliflower or
248:, often served with pasta.
196:
191:
10:
4742:
3821:Trinidadian and Tobagonian
2125:Essential Seafood Cookbook
2098:
1583:. Grub Street Publishers.
1330:
1258:based on peanuts or nuts.
1254:based on fresh cheese and
1166:Latin and Spanish American
1005:
860:
586:
463:
421:is a traditional sauce of
270:
35:accompanied by four sauces
18:
4626:
4554:
4521:
4458:
4290:
4203:
3884:
2337:
2188:
2031:Sokolov, Raymond (1976).
2016:. John Wiley & Sons.
1869:Ruhlman, Michael (2007).
1813:A Guide to Modern Cookery
1564:Oxford English Dictionary
1282:or end of winter and the
1138:
872:
756:
665:A Guide to Modern Cookery
568:
425:, made on a base of meat
4440:Scottish royal household
4385:History of vegetarianism
2623:Central African Republic
2034:The Saucier's Apprentice
2012:Peterson, James (1998).
1695:Escoffier, A. (1979) .
1304:
1048:Sauce being brushed on
711:, a tomato-based sauce.
255:Dessert sauces include
4365:History of agriculture
2071:McGee, Harold (1990).
2052:McGee, Harold (1984).
1959:Khoresht-e, Fesenjan.
1577:Colin Spencer (2011).
1503:List of dessert sauces
1064:
957:
949:
857:
584:
565:
520:List of Chinese sauces
250:White (béchamel) sauce
59:
47:
36:
21:Sauce (disambiguation)
4335:Early modern European
4063:Indigenous Australian
3622:SĂŁo TomĂ© and PrĂncipe
2509:Bosnian-Herzegovinian
1963:. Tasnim. Tasnim news
1668:CarĂȘme, Marie Antonin
1618:. CircassianWorld.com
1071:are usually based on
1047:
955:
941:
851:
576:
563:
53:
42:
31:
4726:Culinary terminology
4498:Molecular gastronomy
4430:Pre-contact Hawaiian
4340:Historical Argentine
4226:Mangalorean Catholic
2407:Pacific Northwestern
1854:Allen, Gary (2019).
1613:"Circassian Cuisine"
1146:uses sauces such as
1121:Worcestershire sauce
996:RagĂč alla Napoletana
705:of flour and butter.
673:French mother sauces
614:Marie-Antoine CarĂȘme
589:French mother sauces
474:fermented bean paste
341:Worcestershire sauce
155:Worcestershire sauce
19:For other uses, see
4355:Historical Japanese
4190:Transylvanian Saxon
4058:Indigenous American
2054:On Food and Cooking
1363:Sauce béarnaise or
965:RagĂč alla Bolognese
947:RagĂč alla Bolognese
742:, and poached beef
498:Dipping sauces (èžæ°Ž)
495:Cooking sauces (è°ćł)
377:macaroni and cheese
279:is a sauce used on
240:Hot sauces include
225:, and a variety of
4435:Korean royal court
4380:History of seafood
4345:Historical Chinese
4320:Antebellum America
4160:Pennsylvania Dutch
2772:Equatorial Guinean
2742:Dominican Republic
1946:The New York Times
1841:Understand Cooking
1808:Escoffier, Auguste
1730:Escoffier, Auguste
1611:Jaimoukha, Amjad.
1498:List of condiments
1316:Vietnamese cuisine
1065:
958:
950:
858:
801:Indonesian cuisine
751:French sauce spoon
669:Le guide culinaire
585:
566:
423:Circassian cuisine
363:(for serving with
323:may also be used.
261:butterscotch sauce
223:hot (spicy) sauces
60:
48:
37:
4708:
4707:
4450:Thirteen Colonies
4310:Ancient Israelite
3510:Papua New Guinean
2308:Intercontinental
2100:Corriher, Shirley
1162:, and soy sauce.
1018:Crema pasticciera
715:Sauce hollandaise
648:Auguste Escoffier
600:cuisine classique
578:Hollandaise sauce
399:, widely used in
297:horseradish sauce
177:. Sauces made by
4733:
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4667:
4658:
4657:
4650:Drink portal
4648:
4647:
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4636:
4635:
4616:Meal preparation
4529:List of cuisines
4375:History of bread
4300:Ancient Egyptian
4277:Ritual slaughter
4135:Louisiana Creole
4073:Italian American
3892:African American
2881:Greek Macedonian
2175:
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2074:The Curious Cook
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1988:uncorneredmarket
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1413:peppercorn sauce
1404:
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1242:Peruvian cuisine
1069:Japanese cuisine
606:nouvelle cuisine
531:Filipino cuisine
504:Chinese cuisines
401:Georgian cuisine
357:marie rose sauce
313:Redcurrant jelly
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4638:Food portal
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3907:Arab-Indonesian
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3861:Western Saharan
3333:Liechtensteiner
2898:Guinea-Bissauan
2534:Channel Islands
2422:Southwestern US
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2122:Murdoch (2004)
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1365:BĂ©arnaise sauce
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1252:salsa huancaĂna
1209:Mexican cuisine
1168:
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1027:" used to make
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867:Italian cuisine
863:
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680:Sauce espagnole
658:Guide culinaire
653:Guide culinaire
591:
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311:respectively).
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227:salad dressings
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2140:External links
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1508:List of sauces
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1333:List of sauces
1331:Main article:
1328:
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1262:Middle Eastern
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1256:salsa de ocopa
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1144:Korean cuisine
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895:Emilia-Romagna
882:Examples are:
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774:Indian cuisine
766:tamarind sauce
758:
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699:Sauce béchamel
696:
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625:grandes sauces
595:French cuisine
587:Main article:
580:atop a salmon
570:
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555:banana ketchup
539:kalamansi lime
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353:mushroom sauce
272:
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231:Barbecue sauce
219:cocktail sauce
198:
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175:salad dressing
130:Sauces need a
115:Ancient Romans
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2084:0-86547-452-4
2080:
2077:. Macmillan.
2076:
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2069:
2065:
2063:0-02-034621-2
2059:
2056:. Macmillan.
2055:
2050:
2046:
2044:0-394-48920-9
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2023:0-471-29275-3
2019:
2015:
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1940:Sifton, Sam.
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1915:"Small Sauce"
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1493:List of foods
1491:
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1488:Instant sauce
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1179:pico de gallo
1176:
1173:("sauces" in
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582:Eggs Benedict
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564:Caramel sauce
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419:Ships (sauce)
417:
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382:
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374:
373:cheddar sauce
370:
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362:
358:
354:
350:
349:dessert sauce
347:is a popular
346:
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172:
169:. Sauces for
168:
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133:
128:
126:
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124:Rites of Zhou
120:
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108:
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81:
77:
73:
69:
65:
57:
52:
46:yoghurt sauce
45:
41:
34:
30:
26:
22:
4503:Note by Note
4481:New American
4170:Pontic Greek
4051:South Indian
4046:North Indian
3717:Extremaduran
3607:Saint Lucian
3281:South Korean
3276:North Korean
3140:Palembangese
3068:Uttarakhandi
2554:Saint Helena
2544:Gibraltarian
2412:Puerto Rican
2124:
2104:
2073:
2053:
2033:
2013:
1991:. Retrieved
1987:
1977:
1967:21 September
1965:. Retrieved
1954:
1945:
1935:
1923:. Retrieved
1909:
1897:. Retrieved
1888:
1879:
1870:
1864:
1855:
1849:
1840:
1834:
1822:. Retrieved
1812:
1802:
1776:. Retrieved
1766:
1744:. Retrieved
1734:
1724:
1712:. Retrieved
1697:
1690:
1678:. Retrieved
1672:
1662:
1639:
1632:
1620:. Retrieved
1606:
1594:. Retrieved
1579:
1572:
1563:
1558:
1513:Peanut sauce
1471:List of dips
1411:served with
1318:, often use
1272:pomegranates
1245:
1240:
1225:
1207:
1183:salsa cocida
1169:
1142:
1114:
1108:
1098:
1092:
1086:
1080:
1072:
1066:
959:
881:
864:
819:peanut sauce
815:bumbu kacang
814:
804:
799:
782:cooking oils
760:
748:
728:
709:Sauce tomate
692:
668:
664:
662:
657:
651:
645:
624:
622:
617:
611:
604:
598:
592:
529:
518:
516:
501:
486:oyster sauce
482:chili sauces
467:
459:, and chili.
445:cherry plums
369:Albert sauce
361:whisky sauce
281:roast dinner
274:
254:
246:tomato sauce
239:
215:tartar sauce
200:
183:
136:
129:
122:
113:used by the
102:
98:
87:
67:
61:
25:
4690:WikiProject
4270:Kosher food
3652:Singaporean
3642:Seychellois
3617:Sammarinese
3500:Palestinian
3460:New Zealand
3430:Montenegrin
3400:Mauritanian
3395:Marshallese
3207:Piedmontese
3135:Minangkabau
3105:Gorontalese
2886:Heptanesean
2802:Kapampangan
2725:Greenlandic
2601:Cameroonian
2469:Bangladeshi
2459:Azerbaijani
2417:Southern US
2402:New Mexican
2397:New English
2372:Californian
2189:Continental
1925:31 December
1714:17 December
1437:Food portal
1394:Bread sauce
1380:Apple sauce
1236:chimichurri
1228:Argentinian
1187:salsa verde
1129:okonomiyaki
987:amatriciana
943:Tagliatelle
927:Salsa verde
909:Salmoriglio
900:Bagna cĂ uda
887:Besciamella
806:kecap manis
478:doubanjiang
333:brown sauce
325:Salad cream
321:white sauce
289:Apple sauce
285:bread sauce
257:fudge sauce
173:are called
151:apple sauce
119:doubanjiang
4715:Categories
4513:Vegetarian
4292:Historical
4036:Indonesian
3984:Indonesian
3954:Australian
3876:Zimbabwean
3856:Vietnamese
3851:Venezuelan
3739:Sri Lankan
3707:Cantabrian
3682:Andalusian
3632:Senegalese
3612:Salvadoran
3560:Circassian
3530:Portuguese
3515:Paraguayan
3505:Panamanian
3465:Nicaraguan
3440:Mozambican
3420:Monégasque
3373:Sarawakian
3348:Macedonian
3338:Lithuanian
3202:Neapolitan
3075:Indonesian
3033:Rajasthani
3008:Meghalayan
2983:Jharkhandi
2938:Arunachali
2893:Guatemalan
2824:La RĂ©union
2757:Ecuadorian
2732:Djiboutian
2479:Belarusian
2449:Australian
2377:Floribbean
2115:0688102298
1993:8 December
1942:"Fesenjan"
1899:8 December
1824:7 December
1778:8 December
1746:7 December
1708:0831754788
1680:7 December
1596:13 January
1545:References
1409:beef steak
1320:fish sauce
1195:salsa roja
1177:) such as
1025:mascarpone
1023:"Crema al
854:sauce boat
796:Indonesian
736:bordelaise
719:emulsified
593:Sauces in
512:cornstarch
506:, such as
476:including
449:pennyroyal
317:mint jelly
293:mint sauce
265:hard sauce
221:, various
211:mayonnaise
139:mayonnaise
111:fish sauce
78:, or semi-
4592:sociology
4471:Fast food
4466:Classique
4330:Byzantine
4231:Mennonite
4216:Christian
4204:Religious
4165:Peranakan
4113:Sephardic
4098:Ethiopian
4088:Ashkenazi
4041:Malaysian
3994:Pakistani
3989:Malaysian
3964:Cambodian
3914:Aromanian
3846:Vanuatuan
3836:Uruguayan
3831:Ukrainian
3784:Zanzibari
3779:Tanzanian
3769:Taiwanese
3732:Valencian
3727:Manchegan
3662:Slovenian
3575:Mordovian
3495:Pakistani
3485:Norwegian
3425:Mongolian
3405:Mauritian
3380:Maldivian
3363:Malaysian
3256:Jordanian
3217:Sardinian
3177:Abruzzese
3145:Sundanese
3130:Minahasan
3053:Telangana
3038:Sikkimese
2988:Karnataka
2923:Icelandic
2918:Hungarian
2787:Ethiopian
2737:Dominican
2690:Congolese
2685:Colombian
2653:Hong Kong
2648:Cantonese
2616:Québécois
2596:Cambodian
2591:Burundian
2581:Burkinabé
2576:Bulgarian
2529:Anguillia
2519:Brazilian
2499:Bhutanese
2474:Barbadian
2439:Argentine
2260:Levantine
2250:Caucasian
2223:Caribbean
2037:. Knopf.
2006:Citations
1788:cite book
1648:cite book
1550:Footnotes
1478:Gastrique
1456:Condiment
1298:chickpeas
1286:ceremony.
1234:cuisine,
1232:Uruguayan
1221:guacamole
1219:(compare
1152:gochujang
1077:soy sauce
1033:panettone
983:Carbonara
934:For pasta
918:Gremolata
839:rica-rica
835:dabu-dabu
831:colo-colo
811:soy sauce
637:allemande
629:espagnole
535:soy sauce
508:Cantonese
470:soy sauce
453:coriander
443:sauce of
433:or cream.
431:sour milk
387:Caucasian
179:deglazing
163:soy sauce
4680:Cookbook
4660:Category
4562:Cookbook
4544:Prepared
4508:Nouvelle
4486:Eurasian
4415:Medieval
4211:Buddhist
4145:Ossetian
4130:Livonian
4108:Moroccan
4093:Bukharan
4083:American
4021:Hazaragi
3999:Peruvian
3974:Filipino
3969:Canadian
3949:American
3919:Assyrian
3816:Tuvaluan
3801:Tunisian
3796:Togolese
3744:Sudanese
3722:Galician
3702:Canarian
3692:Balearic
3687:Asturian
3540:Romanian
3520:Peruvian
3475:Nigerian
3455:Nepalese
3445:Namibian
3435:Moroccan
3415:Moldovan
3358:Malawian
3353:Malagasy
3323:Liberian
3313:Lebanese
3249:Okinawan
3244:Japanese
3239:Jamaican
3227:Venetian
3222:Sicilian
3197:Lucanian
3187:Ligurian
3125:Makassar
3120:Madurese
3115:Javanese
3085:Balinese
3080:Acehnese
3003:Manipuri
2978:Kashmiri
2973:Haryanvi
2968:Gujarati
2943:Assamese
2913:Honduran
2876:Epirotic
2861:Ghanaian
2851:Georgian
2841:Gabonese
2819:Corsican
2797:Filipino
2782:Estonian
2777:Eritrean
2762:Egyptian
2695:Croatian
2678:Xinjiang
2663:Shandong
2658:Macanese
2606:Canadian
2571:Bruneian
2559:Scottish
2514:Botswana
2504:Bolivian
2494:Beninese
2489:Belizean
2464:Bahraini
2454:Austrian
2444:Armenian
2382:Hawaiian
2367:American
2362:Algerian
2357:Albanian
2344:regional
2339:National
2304:Oceanian
2277:European
2218:Americas
2182:Cuisines
1919:Archived
1893:Archived
1810:(1907).
1772:Archived
1740:Archived
1670:(1854).
1423:See also
1327:Examples
1268:FesenjÄn
1148:doenjang
1133:yakisoba
1125:Tonkatsu
1110:gomamiso
1100:yakitori
1062:Malaysia
1040:Japanese
1029:TiramisĂč
1012:Zabaione
1000:Campania
904:Piedmont
770:chutneys
740:shallots
723:egg yolk
641:béchamel
526:Filipino
502:In some
441:Georgian
397:Abkhazia
235:barbecue
197:American
192:Cuisines
159:HP Sauce
147:bechamel
117:, while
56:whisking
44:Tzatziki
4700:Outline
4670:Commons
4587:history
4567:Cooking
4555:Related
4425:Peasant
4420:Ottoman
4390:Hittite
4265:Kashrut
4248:Chinese
4243:Islamic
4155:Pashtun
4125:Kurdish
4103:Mizrahi
4031:English
3959:British
3944:Chinese
3924:Balochi
3871:Zambian
3826:Ugandan
3811:Turkmen
3806:Turkish
3754:Swedish
3712:Catalan
3677:Spanish
3637:Serbian
3602:Rwandan
3565:Cossack
3555:Chechen
3550:Bashkir
3545:Russian
3450:Nauruan
3410:Mexican
3390:Maltese
3368:Sabahan
3318:Lesotho
3308:Latvian
3293:Kuwaiti
3288:Kosovan
3234:Ivorian
3192:Lombard
3182:Apulian
3172:Italian
3167:Israeli
3152:Iranian
3058:Tripuri
3028:Punjabi
2948:Bengali
2908:Haitian
2903:Guinean
2846:Gambian
2834:Occitan
2809:Finnish
2767:Emirati
2720:Faroese
2705:Cypriot
2673:Tibetan
2668:Sichuan
2643:Beijing
2638:Chinese
2633:Chilean
2628:Chadian
2611:Acadian
2586:Burmese
2539:English
2524:British
2484:Belgian
2434:Angolan
2292:Eastern
2287:Central
2255:Central
2196:African
1622:15 July
1538:Sofrito
1533:Saucery
1451:Chutney
1276:walnuts
1203:avocado
1175:Spanish
1160:aekjeot
1156:samjang
1116:amamiso
1006:Dessert
969:Bologna
891:Tuscany
861:Italian
809:(sweet
788:and/or
693:liaison
633:velouté
551:bagoong
464:Chinese
437:Tkemali
413:Georgia
409:Armenia
345:Custard
337:mustard
329:Ketchup
271:British
207:mustard
203:ketchup
186:saucier
167:ketchup
64:cooking
58:a sauce
54:A chef
33:Samosas
4721:Sauces
4476:Fusion
4459:Styles
4445:Soviet
4410:Mughal
4405:Muisca
4195:Yup'ik
4185:Tejano
4175:Romani
4118:Syrian
4078:Jewish
4026:Indian
4011:Gagauz
3979:Indian
3934:Buryat
3929:Berber
3885:Ethnic
3866:Yemeni
3764:Syrian
3697:Basque
3667:Somali
3657:Slovak
3590:Udmurt
3535:Qatari
3525:Polish
3480:Niuean
3385:Malian
3328:Libyan
3298:Kyrgyz
3271:Korean
3266:Kenyan
3261:Kazakh
3100:Betawi
3090:Banjar
3043:Sindhi
2993:Kerala
2953:Bihari
2933:Andhra
2928:Indian
2871:Cretan
2856:German
2814:French
2792:Fijian
2715:Danish
2352:Afghan
2312:Global
2282:Balkan
2132:
2112:
2081:
2060:
2041:
2020:
2014:Sauces
1889:Kitchn
1705:
1587:
1528:Sambal
1461:Coulis
1446:Pickle
1290:Hummus
1284:Nowruz
1193:, and
1171:Salsas
1139:Korean
1131:, and
1058:Borneo
913:Sicily
873:Savory
843:sambal
827:sambal
821:) and
778:ginger
762:Indian
757:Indian
744:marrow
732:Mornay
721:using
639:, and
627:to be
569:French
411:, and
405:Russia
365:haggis
319:, and
244:, and
132:liquid
109:, the
103:salsus
92:French
72:liquid
4577:Drink
4522:Lists
4493:Haute
4400:Mayan
4325:Aztec
4238:Hindu
4150:Parsi
4140:Malay
4068:Inuit
3939:Cajun
3841:Uzbek
3774:Tajik
3759:Swiss
3749:Swazi
3595:Yamal
3585:Tatar
3580:Sakha
3490:Omani
3470:Niger
3212:Roman
3162:Irish
3157:Iraqi
3095:Batak
3048:Tamil
2866:Greek
2747:Dutch
2710:Czech
2700:Cuban
2564:Welsh
2427:Texan
2265:South
2245:Asian
2233:South
2228:North
2201:North
1616:(PDF)
1523:Salsa
1483:Gravy
1280:Yalda
1215:name
1213:Nahua
1199:chili
1191:chile
1094:Ponzu
1088:dashi
1073:shĆyu
1054:Sabah
1050:satay
998:from
991:Lazio
989:from
978:Genoa
976:from
974:Pesto
967:from
922:Milan
920:from
911:from
902:from
889:from
823:tauco
790:cream
547:patis
537:with
427:broth
393:Ajika
381:India
277:gravy
242:gravy
171:salad
143:pesto
107:garum
99:salsa
96:Latin
90:is a
88:Sauce
84:foods
80:solid
76:cream
70:is a
68:sauce
4611:Meal
4599:Diet
4582:Food
4395:Inca
4282:Sikh
4260:Jain
4255:Ital
4180:SĂĄmi
3902:Arab
3897:Ainu
3791:Thai
3570:Komi
3110:Indo
3023:Odia
3018:Naga
3013:Mizo
2963:Goan
2297:list
2270:list
2238:list
2211:list
2206:West
2130:ISBN
2110:ISBN
2079:ISBN
2058:ISBN
2039:ISBN
2018:ISBN
1995:2018
1969:2016
1927:2016
1901:2020
1826:2013
1820:, 15
1794:link
1780:2020
1748:2013
1716:2020
1703:ISBN
1682:2013
1654:link
1624:2019
1598:2020
1585:ISBN
1314:and
1312:Thai
1305:Thai
1274:and
1230:and
1217:mole
1104:tare
1082:miso
985:and
893:and
837:and
786:ghee
703:roux
684:roux
553:and
543:suka
517:See
457:dill
331:and
309:beef
307:and
305:lamb
301:pork
295:and
66:, a
4604:Fat
3303:Lao
2341:and
1466:Dip
1294:dip
1247:ajĂ
1226:In
1223:).
1102:no
1085:or
1079:),
945:al
813:),
663:In
367:),
237:.
165:or
127:20
62:In
4717::
1986:.
1944:.
1917:.
1891:.
1887:.
1790:}}
1786:{{
1756:^
1650:}}
1646:{{
1407:A
1205:.
1189:,
1185:,
1158:,
1154:,
1150:,
1127:,
1091:.
1060:,
1056:,
845:.
833:,
829:,
784:,
746:.
635:,
631:,
620:.
549:,
545:,
484:,
480:,
472:,
455:,
451:,
407:,
383:.
355:,
343:.
315:,
303:,
291:,
263:,
259:,
217:,
213:,
209:,
205:,
188:.
161:,
157:,
74:,
2174:e
2167:t
2160:v
2118:.
2087:.
2066:.
2047:.
2026:.
1997:.
1971:.
1948:.
1929:.
1903:.
1828:.
1818:2
1796:)
1782:.
1750:.
1718:.
1684:.
1656:)
1626:.
1600:.
1566:.
1367:.
1075:(
856:.
817:(
725:.
415:.
23:.
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