Sauce

United States

Named after Henry Bain, the legendary maitre d' at the famous Pendennis Club in Louisville, Kentucky, this sauce was a favorite accompaniment to various game meat dishes. Today, it typically accompanies beef tenderloin or cocktail meatballs, but it can also be spread over cream cheese and served as an appetizer. This rich, tangy sauce consists of tomato sauce, vinegar, sweet chutney, and pickled walnuts, along with a variety of other spices and seasonings.

Henry Bain

Hogao is a traditional sauce that is commonly used as a seasoning, dipping sauce, or topping. The savory combination of tomatoes, scallions, coriander, garlic, cumin, salt, and pepper is saut&eacute;ed until the vegetables become tender and aromatic. This flavorful sauce is typically served with various meat dishes, arepas, and rice. It can also be served as an accompaniment to the famous bandeja paisa. The name of the sauce is derived from the words ahogar and rehogar, referring to the technique of slow-cooking.

Hogao

Hoisin sauce is a common ingredient in Asian cuisine, used for glazing and flavoring a wide variety of grilled or stir-fry meat and seafood dishes. It can even be used for preparing marinades, but also as a dipping sauce for spring rolls, egg rolls, grilled tofu, and other appetizers, or as a base for preparing more complex sauces. With a unique blend of flavors, the aromatic hoisin sauce is usually made with starches such as sweet potato, wheat or rice, fermented soybeans, sesame paste, garlic, rice vinegar, red chili peppers, and brown sugar. With its distinctive, well-balanced flavor of salty, sweet, and spicy notes, hoisin sauce adds a boost of umami to many classic Chinese dishes such as Peking duck and moo shu pork.

Hoisin sauce

Although not much is known about the history of honey garlic sauce, it is especially popular in Canadian cuisine. This sweet and sour sauce is typically used on a variety of meat dishes such as barbecued ribs, chicken wings, and meatballs. It is most often made with a combination of brown sugar, ginger, soy sauce, garlic, and honey.

Honey garlic sauce

Horseradish sauce is a traditional sauce that&rsquo;s typically served as an accompaniment to roast beef. This strong-flavored sauce is usually made by placing horseradish root into white vinegar, and once drained; it&rsquo;s mixed with sour cream, yogurt, whipped cream, or cr&egrave;me fra&icirc;che. Many cooks like to add a bit of grated garlic in order to round out the flavors of the sauce. It&rsquo;s important to know that the finer the horseradish is chopped, its kick will be more intense. And although creamy horseradish sauce is typically served with roast beef, it can also be enjoyed with oxtail stew or mashed potatoes.

Horseradish sauce

Jezebel sauce is a traditional sauce originating from the deep South and it's believed that it might have come from the gulf coast (Mississippi, Alabama, Florida, Louisiana, and Texas). The sauce is usually made with a combination of pineapple preserves, apple jelly, mustard, horseradish, cayenne pepper, and black pepper. The ingredients are mixed in a bowl, blended until smooth, and chilled before serving. Jezebel sauce goes well with country ham, turkey sandwiches, burgers, and cream cheese.

Jezebel Sauce

Netherlands

Joppiesaus is a popular sauce consisting of oil, water, onions, curry powder, and emulsifiers. It has a pale yellow color and a tangy flavor. The sauce is served cold, and it is especially popular in the Netherlands, Belgium, and Germany. It is recommended to consume it with french fries, hamburgers, and other types of fast food.

Joppiesaus

Czech cuisine abounds in various sauces, and one of the most common types is a thick and creamy dill sauce known as koprov&aacute; om&aacute;čka. The base of this sauce is a creamy mixture of milk or meat broth that is thickened with wheat flour and seasoned with salt and sugar. Apart from generous amounts of freshly chopped dill, some varieties incorporate vinegar, soaked bread, or sour cream into the sauce. It is usually served alongside cooked beef, bread dumplings, and hard-boiled or poached eggs. Although the sauce is most popular in the Czech Republic, it is also a favorite in the neighboring Slovakia.

Koprová omáčka

Lechon sauce or sarsa ng lechon is a traditional sauce that's served as an accompaniment to lechon roasted suckling pig. The sauce is made with a combination of pork liver, vinegar, sugar, bread crumbs, onion, garlic, and seasonings (salt and pepper). The combination is simmered until the sauce develops a thick consistency, as desired. This dipping sauce can be served warm, straight out of the pan, or it can be chilled before serving, depending on personal preferences.

Lechon Sauce

Limbondo is a traditional sauce dish from the Democratic Republic of the Congo (DRC) that has cassava leaves as a staple ingredient. Additional ingredients include peppers, hot peppers, onion, garlic, dried fish, baking soda, and others, depending on the recipe. Preparation starts with pounding the ingredients in a mortar and pestle, then cooking them until done. Limbondo showcases Congolese cuisine's reliance on fresh, locally sourced ingredients and traditional cooking methods. It is a beloved dish often prepared for family gatherings and communal meals, highlighting the importance of shared food in Congolese culture.

Limbondo

Liquor is a traditional sauce that&rsquo;s typically served with pie and mash. Although there are many variations, the sauce is usually made with a combination of chopped parsley leaves, chicken stock, butter, flour or cornflour, and (often) roasted and pur&eacute;ed garlic cloves. The butter is melted in a saucepan over medium heat, and cornflour (or plain flour) is added in order to form a paste. Chicken stock is gradually stirred in, the mixture is brought to a simmer, and garlic and parsley are stirred into the sauce. Once it becomes smooth and thick, it&rsquo;s served with hot beef pies, mashed potatoes, and often jellied eels on the side. This complete meal is most popular in the East End of London. In the past, parsley liquor was made with the leftover stock after cooking the eels.

Liquor sauce

Bolivia

Llajua is an authentic Bolivian hot sauce made with rocoto chili peppers (between 30,000 and 100,000 Scoville), p&aacute;palo (in Bolivia known as quillqui&ntilde;a or Bolivian cilantro), tomatoes, and optional onions. In Bolivia, llajua is traditionally made using a batan &ndash; a big stone mortar and pestle used to grind all of the ingredients for the sauce. Consumed throughout the country, llajua is used on everything from grilled meat and soups to pies and vegetable dishes.

Llajua

Lobster sauce is a sauce used in American-Chinese and Canadian-Chinese cuisine. It is characterized by a mild flavor and a base of meat stock instead of soy sauce. The sauce has many variations, but it usually contains garlic, ginger, chicken stock, eggs, starch, green onions, and fermented beans, while some recipes add soy sauce and pork mince to the combination. Despite the name, the sauce doesn't contain any lobster as it's a derivation of the dish known as shrimp with lobster sauce, which was invented in North America by Chinese cooks who were inspired by the Cantonese method of preparing lobster, but due to the fact that lobster was too expensive, they opted for shrimps instead.

Lobster Sauce

Originating from the southern regions of Iran, mahyawa is a traditional fish sauce with a tangy flavor. The sauce is made from salted anchovies and also contains fennel, coriander, cumin, and mustard seeds. It is traditionally served on top of khubz flatbread, which can additionally be topped with a fried egg, if desired. Mahwaya is commonly sold in Iranian bakeries, in clear bottles that show the brown-colored sauce.

Mahyawa

Makvali is a traditional blackberry sauce originating from Georgia. It's usually made with a combination of blackberries, minced hot peppers, chopped garlic, coriander, dill, salt, and either unripe sour grapes or lemon juice. The blackberries are forced through a sieve into a bowl, while the hot peppers, garlic, and salt are mashed into a paste and mixed with the blackberries. The herbs are finely minced and stirred into the mixture with lemon juice or unripe sour grapes. The sauce is typically served at room temperature and it's most commonly used with roast chicken dishes.

Makvali

China

Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term m&aacute;l&agrave; literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.

Mala sauce

Marie Rose sauce is a British sauce that's usually made with a combination of mayonnaise, lemon juice, black pepper, tomatoes, and Worcestershire sauce. There's also a much simpler version consisting only of ketchup and mayonnaise, and it's popular in Ireland, where it's often called burger sauce. The sauce is traditionally used as an accompaniment to seafood, especially prawns. It was invented in 1960 by Fanny Cradock, a British cook.

Marie Rose Sauce

Italy

Marinara is a red sauce consisting of olive oil, garlic, tomatoes, and herbs. Onions might sometimes get added to the combination of these ingredients, and marinara might be transformed into another sauce such as arrabbiata or puttanesca with the addition of different ingredients. Due to its simplicity, marinara acts as a versatile base for many Italian dishes. It originated in Naples in southern Italy, its name derived from the Italian word for sailors (marinai). Some say it was named after the sailors because marinara's ingredients didn't spoil easily, and the sauce could be prepared quickly, in about the same time it took pasta to cook, so the two made a flavorful and cheap meal for sailors on their voyages. By the early 1900s, marinara became a classic in the United States of America as well, due to a large number of Italian immigrants. Today, it is commonly served hot with pasta such as ziti, linguini, or spaghetti.

Marinara

Mint sauce is a traditional sauce originating from the United Kingdom. The sauce is usually made with a combination of mint, wine vinegar, boiling water, a pinch of sugar, and a pinch of salt. The mint leaves are sprinkled with salt, chopped, mixed with sugar, and stirred in boiling water. Once cooled, vinegar is stirred into the mix, and the sauce is then seasoned to taste. However, there are a few other variations apart from this traditional version, and some mint sauces may include other ingredients such as raspberries and lime juice. British mint sauce is traditionally served with roast lamb as part of Sunday roast (Sunday lunch).

Mint Sauce

Mojito isle&ntilde;o is a popular Puerto Rican hot sauce consisting of olive oil, olives, bell peppers, vinegar, tomatoes, capers, garlic, onions, and hot peppers. It is often additionally flavored with various spices and fresh herbs such as bay leaves. This sauce is most commonly used as a chunky topping for a variety of fish and shellfish dishes, but it can also be served on the side. It is believed that mojito isle&ntilde;o originated in Salinas, and its name can be translated as islander sauce.