Sauce

Eel is the star ingredient of this Italian sauce that is used to dress various types of pasta. Pieces of fresh eel are browned with onions, garlic, sage, bay leaves, and tomato pulp. The combination is typically seasoned with salt and red pepper, and it is enhanced with dry white wine and freshly chopped parsley. Sugo di anguilla is served hot with freshly cooked spaghetti, fregnacce, linguine, vermicelli, or other pasta.

Sugo di anguilla

This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is saut&eacute;ed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes. The mixture is traditionally seasoned with salt and pepper, and it can optionally be enhanced with tomato paste and porcini mushrooms. Sugo di carne is typically enjoyed over pasta dishes such as penne, rigatoni, tagliatelle, fetuccine, or pappardelle, which are often sprinkled with freshly grated parmesan cheese on top. This traditional meat sauce is also frequently used in the preparation of lasagna.

Sugo di carne

Italy

Sugo di funghi is a traditional mushroom sauce originating from Liguria. In Ligurian, it's also known as tocco di funzi. This classic sauce is made with olive oil, garlic, onions, carrots, celery, tomatoes, tomato paste, and porcini mushrooms. The sauce is cooked over low heat and it's stirred with a wooden spoon until it thickens. It's typically seasoned with oregano, basil leaves, parsley, salt, and pepper. Sugo di funghi is especially well suited for pasta such as tagliolini and corzetti.

Sugo di funghi

Sugo di papera or duck sauce is an Italian sauce that is made with a combination of pieces of duck, onions, carrots, celery, tomatoes, olive oil, and white wine. The sauce is usually seasoned with salt and pepper, and it is cooked until thickened and dark in color. Sugo di papera is traditionally enjoyed with freshly cooked pasta, and the pasta dish is usually finished with grated parmesan cheese on top for extra flavor. Fresh egg pasta dressed with duck sauce is a typical first course or primo piatto hailing from the region of Marche, more specifically from Macerata, where the dish was traditionally prepared in honor of the city&rsquo;s patron saint, St. Guiliano, celebrated on August 31st.

Sugo di papera

Sugo di pomodoro e peperoni is a flavorful Italian sauce made with tomatoes and bell peppers. The sauce is prepared by saut&eacute;ing garlic and onion in olive oil, then adding diced tomatoes and peppers and cooking slowly to allow the flavors to meld. Herbs like basil, parsley, or oregano are often added for a fresh, aromatic touch, and the sauce is seasoned with salt and pepper. It can be left chunky or blended for a smoother texture, depending on preference. This versatile sauce pairs beautifully with pasta, gnocchi, or polenta and can be used as a topping for grilled meats, fish, or pizza.

Sugo di pomodoro e peperoni

Sugo finto is a Tuscan sauce that can be translated as fake ragu or fake meat sauce due to the fact that it doesn't contain any meat, although sometimes it's made with only a bit of lard or prosciutto fat. It's also known as sugo scappato, which implies that the meat had escaped from the pot. The sauce consists of tomatoes and lots of vegetables that are saut&eacute;ed with red wine. It originates from the poor peasant cuisine when meat was rare and special. Commonly used ingredients include onions, carrots, celery, garlic, olive oil, tomato paste, lard, red wine, red pepper, and spices. It's recommended to serve the sauce with pasta such as pici and fresh tagliatelle.

Sugo finto

Sugo schiattariciati is a traditional tomato-based sauce consisting of cherry tomatoes, garlic, olive oil, and fresh basil. The name of this sauce roughly translates to burst tomato sauce from the words sugo (a tomato-based sauce) and schiattariciati, which means bursting, referring to the step that calls for cooking the cherry tomatoes in hot, garlic-flavored oil until they start to blister and pop, releasing their juices in the pot. This tomato sauce is usually seasoned with salt and pepper, while sugar and pepper flakes can optionally be added. Sugo schiattariciati is typically poured over freshly prepared pasta of choice, and it is often finished with grated cheese, olives, and additional fresh basil leaves on top.

Sugo schiattariciati

Suugo suqaar is Somali beef sauce, unique for the use of hawaij, an Arabic spice blend of cumin, black pepper, turmeric, and cardamom. Suugo suqaar is an adaptation of similar Italian beef sauces, which were introduced to Somali cuisine by Italians who once colonized parts of the country. The sauce is usually made with beef cut into small cubes (ground or chopped beef can also be used), tomatoes, onions, and various herbs and spices, with hawaij being the most important and essential for the unique, earthy taste. The sauce is mainly paired with pasta but can also be served with rice or roasted sweet potatoes.

Suugo suqaar

Thailand

Tai pla is a traditional sauce originating from Thailand. It consists of fermented belly and intestines of small ocean fishes such as pla sai, pla hed khon, and pla thoo. In order to prepare the sauce, the fish innards are marinated with sea salt, bottled, and placed in the sun to ferment, usually for two or three days. This Thai sauce is traditionally used to prepare the spicy curry called gaeng tai pla, giving it strong and pungent aromas and flavors.

Tai pla

China

Sweet and sour sauce is usually associated with the authentic Chinese combination of rice vinegar and sugar. The probable origin of this sweet and sour mixture is the Chinese province of Hunan, where it was originally used as a condiment or a sauce for fish, meat, and vegetables. Some theories claim that the Chinese province of Guangdong was the place where this traditional sauce first appeared, but it is also possible that both sauces were developed independently at the same time in different provinces. The primary form had a pale yellow color, it was usually uncooked and served on the side as a dipping sauce. In some eastern Chinese provinces fruits such as pears and pineapples were used to create different flavor combinations. Later, the addition of various sauces, primarily soy and Worcestershire sauce, and different ingredients such as brown sugar, molasses, and honey, enabled the creation of numerous flavor varieties. The western versions usually add ketchup, which contributes to the distinctive red color of the sauce. In China, sweet and sour sauce is mostly used for dipping and is usually incorporated in stir-fries. The sauce is highly versatile, and can act as an accompaniment to seafood, meat, and even vegetable dishes. In the United States and Europe, it has become one of the most popular condiments and sauces, which has surpassed its original purposes, and is now commonly served in fast food chains and restaurants. This flavorful sauce is easily prepared at home, but can also be found in every better-equipped supermarket in China, Europe, and North America.

Táng cù

Tkemali is a flavorful Georgian sauce made from wild sour plums, sugar, garlic, hot red or green peppers, and herbs such as coriander, parsley, basil, and dill. There are two main types of tkemali: green or red, depending on the type of hot pepper used in its preparation. This tasty sauce is often paired with a variety of grilled meat dishes or roasted potatoes.

Tkemali

Tomate frito is a basic Spanish sauce consisting of pur&eacute;ed fried tomatoes, salt, sugar, olive oil, and onions. This traditional sauce is used in numerous fish and meat dishes, but it can also be used as a base for pasta, lasagna, or pizza. Sometimes, bay leaves, garlic, or basil are added for extra flavor. The sauce can be made at home or bought in most Spanish supermarkets.

Tomate frito

Brazil

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Tucupi is a traditional ingredient commonly used in the cuisine of the Amazon region, particularly in the state of Par&aacute;. It is a yellowish-brown sauce made from the juice extracted from manioc root (also known as cassava or yuca). The preparation of tucupi involves a fermentation process to remove the naturally occurring cyanide compounds found in raw manioc. The root is peeled, grated, and soaked in water for several days, allowing it to ferment. After fermentation, the liquid is extracted and boiled to produce tucupi. Tucupi has a tangy and slightly acidic flavor, with a distinct earthy taste. It is commonly used as a base for various dishes in the region, such as tacac&aacute;, a popular soup made with tucupi, jambu leaves (a local herb), and shrimp. The sauce is also used in other traditional Amazonian recipes, including fish stews, grilled meats, and sauces for rice or noodles. It's important to note that raw manioc contains toxic compounds, and consuming it without proper preparation can be harmful. However, tucupi is safe to eat since the fermentation and boiling process removes these toxins.
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Tucupi

Uchucuta is a traditional spicy sauce or condiment. It's usually made with a combination of rocoto chiles, grated cucumbers, peanuts, huacatay leaves, evaporated milk, chopped onions, coriander leaves, queso fresco, and salt. The ingredients are seasoned with salt and blended until creamy. If it's too thick, a bit of water or milk is added to the mixture. Once blended, the sauce is placed into a container and chilled until it's needed. It's recommended to serve uchucuta as an accompaniment to huatia (slow-cooked beef), pachamanca (marinated meat baked on hot stones), or cooked potatoes.

Uchucuta

This light stock is usually made from the unroasted bones of chicken, veal, or fish, and is additionally thickened with roux, a mixture of flour fried in butter. Along with hollandaise, b&eacute;chamel, espagnole, and tomato, it is one of the five "mother sauces" declared by Auguste Escoffier in the 19th century. Velout&eacute; can be used to make different sauce varieties, such as allemande, aurore, supreme, and bercy sauce. The name of the sauce derives from the French word velour, meaning velvet - a reference to its velvety texture. The first version of the sauce initially appeared in Francois Pierre de la Varenne&rsquo;s influential 1651 cookbook Le Cuisinier fran&ccedil;ois. Today, this versatile sauce is still used in kitchens worldwide as a key ingredient in numerous vegetable, fish, veal, and chicken dishes.

Velouté

Slovenia

Vinski zos or vinska omaka is a Slovenian sauce made with breadcrumbs, white wine, butter, salt, and sugar. It is especially popular in the Vipava region. In order to prepare the sauce, breadcrumbs should be saut&eacute;ed in butter until golden. White wine and water are added to the pan to make a thick mixture which is then seasoned with salt and sugar. It is recommended to use vinski zos with potatoes that have been saut&eacute;ed with onions.

Vinski zos

United States

White barbecue sauce is an Alabama specialty, invented in 1925 by Bob Gibson at Big Bob Gibson's Bar-B-Q in Decatur. It is based on mayonnaise with the addition of salt, black pepper, sugar, and vinegar. This tangy sauce is typically used to dress chicken and pork. Unlike other sauce, the baste of white barbecue sauce permeates the meat and gives it flavors that are present in each bite.

White Barbecue Sauce

Wojapi is a traditional sauce oiginating from South Dakota, where it's a staple of the Lakota natives' diet. This thick sauce is made with chokecherries and root flour. The chokecherries are sacred to the Lakota &ndash; their pit is medicinal and the berries are also used in ceremonies. Nowadays, wojapi can be made using different types of berries (blueberries, huckleberries, blackberries), and the texture of the sauce resembles a pudding. It's traditionally used as a topping for frybread, but wojapi can also be served with pancakes and waffles.

Wojapi

Spain

Xat&oacute; is a simple Catalan sauce made with breadcrumbs, garlic, hazelnuts, almonds, vinegar, olive oil, dried nyora peppers, and a bit of salt. It is traditionally prepared in a mortar, but home cooks can easily make it in a blender. Originally, xat&oacute; comes from the Garraf and Pened&egrave;s regions, where it is usually prepared for the Carnival and used as an accompaniment to different varieties of filled omelets. Apart from that, the sauce is traditionally used as a dressing for the eponymous xat&oacute; salad that consists of endive leaves, anchovies, Arbequina olives, salt cod, and tuna.

Xató (sauce)

Sometimes referred to as caviar of the East, XO sauce is a popular sauce originating from Hong Kong, consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers. XO refers to extra old cognac, even though the sauce doesn't contain a drop of it. Because cognac is considered chic and is a status symbol in Hong Kong, the sauce is also packaged in a similar-looking box, which is very clever marketing, if nothing else. However, XO sauce is extremely flavorful and full of umami, showing up even in restaurants across North America. The sauce is not just a simple condiment, seeing that it is often used to improve the flavors of various stir-fries, seafood, rice, and vegetable dishes. Today, it is still unclear whether the sauce was invented at the Spring Moon restaurant in Hong Kong or at one of numerous seafood restaurants in Kowloon in the 1980s.