science

List of sauces

List of sauces is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand List of sauces rather than just read about it. In short: The following is a list of notable culinary and prepared sauces used in cooking and food service. General Prepared sauces By type Brown sauces Brown sauces – Sauce made with brown meat stock include: Bordelaise sauce – French wine sauce Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets Charcutiere sauce – Compound French saucePages displaying short descriptio…

Key takeaways

List of sauces belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect List of sauces to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of List of sauces from memory before moving on to harder problems.

Reference excerpt

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

General

Prepared sauces

By type

Brown sauces

Brown sauces – Sauce made with brown meat stock include:

Bordelaise sauce – French wine sauce Chateaubriand sauce – Front cut of a beef tenderloinPages displaying short descriptions of redirect targets Charcutiere sauce – Compound French saucePages displaying short descriptions of redirect targets Chaudfroid sauce – French culinary sauce Demi glace – Sauce in French cuisine Gravy – Sauce made from the juices of meats Mushroom gravy – Type of sauce Romesco sauce – Catalan sauce of tomatoes, garlic, and nutsPages displaying short descriptions of redirect targets Sauce Africaine – French brown sauce with vegetables and herbsPages displaying short descriptions of redirect targets Sauce au Poivre – Cooking saucePages displaying short descriptions of redirect targets Sauce Robert – French brown mustard sauce

Butter sauces

Beurre blanc – Emulsified butter sauce Beurre manie – Thickening agentPages displaying short descriptions of redirect targets Beurre monté – Melted butter sauce – Butter emulsified with water Beurre noisette – Brown butter sauce Café de Paris – Butter-based sauce Meuniere sauce – French brown butter, parsley, and lemon saucePages displaying short descriptions of redirect targets

Emulsified sauces

Anchoïade – French dipping sauce Aioli – West Mediterranean sauce of garlic and oil Béarnaise sauce – Sauce made of clarified butter and egg yolk Garlic sauce – Sauce with garlic as a main ingredient Hollandaise sauce – Sauce made of egg, butter, and lemon Mayonnaise – Thick cold sauce Remoulade – Mayonnaise-based cold sauce Salad cream – Dressing similar to mayonnaise Tartare sauce – Mayonnaise-based cold saucePages displaying short descriptions of redirect targets(w/ chilli)

Fish sauces Bagna càuda – Piedmontese hot dish Clam sauce – Pasta sauce Colatura di alici – Italian fish sauce made from anchovies fermented in brine Garum – Historical fermented fish sauce

Green sauces See Green sauce – Sauce made from chopped herbs

Tomato sauces Tomato sauces – Sauce made primarily from tomatoesPages displaying short descriptions of redirect targets Ketchup – Sauce used as a condiment

Hot sauces

Pepper sauces

Mustard sauces Mustard – Condiment made from mustard seeds Chile pepper-tinged sauces

Condiments made from hot sauce include: Buffalo Sauce – American dish of spicy chicken wingsPages displaying short descriptions of redirect targets Chili sauce – Condiment prepared with chili peppersPages displaying short descriptions of redirect targets Datil pepper – Variety of chili pepper sauce Enchilada sauce – A red sauce composed of dried red chili peppers soaked and ground into a sauce with other seasonings Pique Sauce – Puerto Rican hot sauce Sriracha sauce – Thai hot saucePages displaying short descriptions of redirect targets Tabasco sauce – American hot sauce brand

Meat-based sauces

Amatriciana sauce – Italian pasta sauce Bolognese sauce – Main variety of ragù in Italian cuisine Carbonara – Italian pasta dish Cincinnati chili – Spiced meat sauce used as a topping for spaghetti Neapolitan ragù – Meat-based sauce from Naples, Italy Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines Ragù – Meat-based sauce in Italian cuisine Ragù di salsiccia – Variety of ragù

Pink sauces See Pink sauce

Sauces made of chopped fresh ingredients

Chimichurri – Uncooked sauce for meat Gremolata – Condiment for ossobuco Miti (also samilolo/tai monomono) - sauce common throughout Polynesia by mixing salt water with chunks of young coconut flesh and other aromatics to ferment and later puree Mujdei – Romanian garlic and vegetable oil sauce Onion sauce - Sauce made with onions Persillade – Sauce or seasoning mix Pesto – Italian food paste Pico de gallo – Mexican condiment Latin American Salsa cruda of various kinds Salsa verde – Spicy Mexican sauce made from tomatillos Sauce gribiche – Cold egg sauce Sauce vierge – French sauce Tkemali – Georgian plum sauce

Sweet sauces

Apple sauce – Purée made from apples Blueberry sauce – Compote or savory sauce made with blueberries Butterscotch sauce – Type of confectionery Caramel – Confectionery product made by heating sugars Chocolate gravy – Gravy made with cocoa powder Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient Cranberry sauce – Sauce made from cranberries Crème anglaise – Light sweetened pouring custard Custard – Semi-solid cooked mixture of milk and egg Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless Sweet chili sauce – Condiment primarily used as a dip Mango sauce – Tropical fruitPages displaying short descriptions of redirect targets Peach sauce Plum sauce – Chinese condiment Strawberry sauce – Dessert sauce Syrup – Thick, viscous solution of sugar in water Tkemali – Georgian plum sauce Zabaione – Italian dessert, or sometimes drink

White sauces

Alfredo sauce – Creamy pasta dish with butter and cheesePages displaying short descriptions of redirect targets Béchamel sauce – French white sauce based on roux and milk Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms Mornay sauce – Type of béchamel sauce including cheese Sauce Allemande – Sauce used in classic French cuisine Sauce Américaine – Recipe from classic French cookeryPages displaying short descriptions of redirect targets Suprême sauce – Classic French sauce Velouté sauce – French sauce made from roux and light stock White sauce (Virginia) – Dipping sauce in Virginia Yogurt sauce – Food produced by bacterial fermentation of milk

By region

Africa

Sauces in African cuisine include:

Chermoula – Relish from Maghrebi cuisine Harissa – Tunisian hot chili pepper paste Maafe – Stew in West African cuisinePages displaying short descriptions of redirect targets Moambe – Ingredient made from palm nuts Shito – Ghanaian hot black pepper sauce

Asia

East Asian sauces Sauces in East Asian cuisine include:

… excerpt ends here. Continue reading the full article.

Illustrations

Worked examples

Example 1 — a first encounter with List of sauces

Start with the simplest possible case. Write down what List of sauces claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to List of sauces before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about List of sauces ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of List of sauces

In research: List of sauces appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses List of sauces in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: List of sauces is common in secondary-school and first-year university syllabi. It links to neighbouring topics Condiments, Sauce-related lists, Sauces, so understanding it makes those chapters shorter.
In everyday life: Look for List of sauces outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study List of sauces in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what List of sauces means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain List of sauces out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is List of sauces in simple terms?

The following is a list of notable culinary and prepared sauces used in cooking and food service. General Prepared sauces By type Brown sauces Brown sauces – Sauce made with brown meat stock include: Bordelaise sauce – French wine sauce Chateaubriand sauce – Front cut of a beef tenderloinPages disp…

Why does List of sauces matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study List of sauces?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on List of sauces.