Sauce

Italy

Agliata is a pungent Italian sauce consisting of breadcrumbs, garlic, olive oil, vinegar, salt, and pepper. It is similar to pesto in texture, so agliata is commonly used with cooked pasta. The sauce dates back to Roman times, when it was served with all kinds of meat and consumed by the poor and rich alike.

Agliata

This rich garlic sauce is similar in texture to mayonnaise, and is commonly used in the cuisine of Proven&ccedil;e in France and Catalonia in Spain. Proven&ccedil;al a&iuml;oli consists of egg yolks, olive oil, and garlic, while the Catalan version consists only of garlic, salt, and olive oil. Its name comes from ail, meaning garlic, and oli, the Proven&ccedil;al word for oil. Some historians claim that its origins lie in a Roman sauce called aleatum, which was also made with garlic and oil. A sauce similar to a&iuml;oli was first mentioned by Pliny the Elder, Roman procurator of Tarragona, in his first-century encyclopedia Naturalis Historia, in which he describes garlic and its powerful medicinal properties. In Proven&ccedil;e, the sauce is made with the first garlic of the season, which is quite tender and does not have an overpowering flavor. Although the sauce was originally meant to accompany cod, it also pairs well with starchy vegetables, meats, cold salads, and eggs, and is usually served at room temperature.

Aïoli

Ajilim&oacute;jili is a Puerto Rican sauce consisting of hot chili peppers, garlic, coriander, peppercorns, white vinegar, lime juice, olive oil, and salt. In order to prepare it, all ingredients should be mashed into a smooth pur&eacute;e, then well-chilled. The sauce can be prepared in a slightly sweeter version by adding honey, tomato sauce, butter, and sweet red peppers. It is traditionally spooned over grilled meat, seafood, or vegetables.

Ajilimójili

Aji verde is a Peruvian sauce made with a combination of cilantro, oil, queso fresco, lime juice, garlic, onions, and chili peppers. In order to make aji verde a bit creamier, mayonnaise is added into the sauce. It is recommended to serve this sauce with a variety of fish, meat, and rice dishes, but it also goes well with freshly baked bread.

Aji verde

Spain

Almogrote is a unique sauce from the Canary Islands, consisting of over-cured hard cheese, garlic, olive oil, and peppers. It is traditionally prepared using a wooden mortar and pestle, but it can also be made in a blender. After it has been prepared, almogrote is usually spread on toasted bread or used as a sauce. It is recommended to pair it with a glass of wine.

Almogrote

Ammoghiu is a traditional uncooked sauce originating from Sicily. It's usually made with a combination of garlic, capers, tomatoes, basil, parsley, celery, olive oil, salt, and pepper. The ingredients are blended or processed until smooth, and the olive oil, salt, and pepper are added gradually until the sauce becomes smooth and well blended. Before serving, it's usually left to stand for an hour, and it's then served at room temperature with pasta or crispy fried fish dishes.

Ammoghiu

Different versions of apple sauces have been prepared since ancient times&mdash;a combination of pork and apples is even mentioned in Apicius, a collection of Roman cookery recipes, while different medieval varieties appear in English as well as various Central and Northern European cookbooks. Apple sauce is made with cored apples that are cooked until they are soft enough to be mashed in a pur&eacute;e. Other ingredients typically include sugar and spices such as cinnamon or cloves. Unlike apple butter, the sauce is lighter in color and has a more liquid consistency. Although it is subtly sweet and it is often used as a topping on desserts, apple sauce is also a great accompaniment to roasted meat dishes, especially pork, duck, or goose. It is difficult to say when and where applesauce originated, but it is believed that it appeared out of necessity to preserve fruit during winter. The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739. The sauce is also commonly prepared in the United States.

Apple sauce

Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer, as the ingredients would start to curdle. The soup is quite old, dating back to the time of Alexander. Many people believe that it was used as a topping for rolled, rice-stuffed vine leaves known as dolma. Apart from Greece, the dish is also popular in Middle Eastern and Jewish cuisines.

Avgolemono

Bagnet ross is a traditional sauce hailing from Piedmont. It's made with a combination of ripe tomatoes, red peppers, onions, carrots, anchovies, parsley, celery, mustard, and vinegar. There are many recipes for the sauce, which vary from family to family, so any combination of these ingredients can be used in the sauce, but the tomatoes and peppers are always included. The ingredients are cooked, then pur&eacute;ed or blended. Bagnet ross is ideal with meat dishes or on hard-boiled eggs and vegetables, whether fresh, boiled, or roasted.

Bagnet ross

Bagnet verd is an Italian green sauce that dates back to the Middle Ages. Originating from Piedmont, the sauce is prepared with a combination of parsley, garlic, anchovies, egg yolks, bread, olive oil, and vinegar. The anchovies and garlic are finely chopped, the egg yolk is crushed, the bread is soaked in vinegar, and all of these are then combined with salt, pepper, and the remaining ingredients until the sauce develops a creamy consistency. For an even stronger-tasting sauce, capers are sometimes added to the mix. Bagnet verd is traditionally used with boiled meat or grilled Tomino chese.

Bagnet verd

Bazhe is a popular Georgian sauce made with water, vinegar, walnuts, garlic, and spices such as coriander, salt, parsley, fenugreek, and crushed red pepper. It has a smooth consistency, and it is traditionally served at Georgian feasts. The sauce is often used with fish or poultry dishes, adding a depth of flavor, but some Georgians also consume it smeared on a slice of bread as a snack.

Bazhe

France

This classic French sauce is traditionally used as a garnish for grilled meat or fish dishes. Light yellow in color, smooth and creamy in texture, it consists of egg yolks, shallots, reduced vinegar, and butter, and is often flavored with tarragon and chervil. It is believed that a chef named Collinet (the inventor of souffl&eacute; potatoes) first put B&eacute;arnaise on the menu of a restaurant called Le Pavillon Henri IV on the outskirts of Paris for its grand opening in 1836. It is assumed that the sauce was named after the B&eacute;arn region, the birthplace of Henri IV, as the restaurant was named after the ruler. The sauce is also used as a base for a variety of other sauces, such as Choron, Foyot, Colbert, and Paloise.

Béarnaise

One of the five mother sauces of traditional French cuisine and a key ingredient in numerous recipes &ndash; from simple dishes like lasagna to elegant ones such as souffl&eacute; &ndash; B&eacute;chamel sauce, also known as white sauce, is nothing more than roux-thickened milk. There are at least four theories regarding its origin, but the most likely one claims it was invented for Louis XIV by his chef, Pierre de la Varenne, whose 17th-century cookbook Le Cuisinier fran&ccedil;ois is home to the first recorded B&eacute;chamel recipe. As milk was considered a luxury at the time, B&eacute;chamel was often associated with wealth, while Velout&eacute; sauce, its close cousin, was considered the sauce of the masses. The invention of refrigeration and pasteurization made milk affordable and more easily available to the common man, and B&eacute;chamel quickly overtook Velout&eacute; in popularity soon thereafter.

Béchamel

This thick, rich, creamy sauce is made from butter, white wine, shallots, and white wine vinegar. It has a slightly sweet, tangy flavor that goes especially well with poached fish, shellfish, and asparagus. This versatile sauce was popularized in the 1960s and 1970s by French chefs looking to brighten up their dishes with tart sauces instead of more traditional, roux-heavy sauces. While there are many theories about its origin, the most popular one suggests that it was invented in the early 20th century by chef Cl&eacute;mence Lefeuvre in a small village near the city of Nantes in France, when she forgot to put eggs into the B&eacute;arnaise sauce she was making for fish. The new sauce was a hit with her customers, and the classic beurre blanc was born.

Beurre blanc

Beurre noisette is a rich brown sauce with a slightly nutty flavor, often used for making desserts and pastries. It is usually a welcome addition to various main courses, especially those with seafood. The sauce is also known as brown butter or hazelnut butter, although it contains no hazelnuts. It is made by melting and browning (ideally, unsalted) butter for a precise period of time, otherwise it would burn and become inedible. Beurre noisette is commonly poured over vegetables or pasta dishes, but it also imparts a toasty flavor to pastries and helps them bake and brown evenly.

Beurre noisette

Croatia

Bo&scaron;por is a traditional dish originating from the Sopje area. It comes in two versions &ndash; white and red. The white bo&scaron;por is made with a combination of lard, flour, garlic, water, salt, and sauerkraut juice (rasol). The flour and garlic are saut&eacute;ed in lard, followed by sauerkraut juices and water. The dish is shortly boiled, then seasoned and served with pieces of bread. In the past, bo&scaron;por was served for breakfast before going to work in the fields.

Bijeli bošpor

Bozner is a traditional sauce originating from the Bolzano area in Alto-Adige. It's made with a combination of hard-boiled eggs, olive oil, white vinegar, mustard, parsley, and beef broth. Once cooked, the eggs are simply chopped and mashed with the other ingredients. The oil is slowly drizzled while whisking until the sauce develops a thick, smooth, and creamy consistency. The sauce is often garnished with chopped chives on top, and it's traditionally served as an accompaniment to asparagus on Easter Sunday lunch.

Bozner

Bread sauce is a traditional sauce dating back to medieval times. The sauce is usually made with a combination of onions, milk, butter, coarse breadcrumbs made from stale bread, and seasonings such as salt, pepper, nutmeg, cloves, and bay leaves. The onions is studded with cloves and boiled in milk with the seasonings. The mixture is taken off the heat and left in a warm place in order for the milk to infuse with the flavors for a few hours. The breadcrumbs and butter are mixed with the milk, and the mixture is heated until the sauce thickens. The onions and spices are removed from the sauce, and it&rsquo;s then served warm or cold, typically as an accompaniment to roasted meat such as chicken and turkey.

Bread sauce

Budu is a fermented fish sauce originating from Malaysia. It is prepared by combining anchovies and salt, then letting the combination ferment for up to 200 days. Tamarind and palm sugar are often added to the mix, and the addition results in a dark brown color of the sauce. This pungent sauce is typically consumed with raw vegetables, rice, and fish dishes.

Budu

Switzerland

First popularized in the 1940s at a restaurant called Caf&eacute; de Paris in Geneva, this sauce is thought to consist of a large number of ingredients such as butter, ketchup, Dijon mustard, capers, shallots, parsley, chives, marjoram, dill, thyme, rosemary, garlic, anchovies, chicken livers, brandy, Madeira, Worcestershire sauce, paprika, curry powder, lemon, orange zest, salt, and cayenne powder, although the exact recipe is still closely guarded by the restaurant. The sauce is traditionally served with sliced beef steaks. Even though the exact recipe will possibly never be known to the general public, the sauce is still a staple of a few selected restaurants in Switzerland, Portugal, Dubai, Hong Kong, and Sweden.