Sauce

Sauce ravigote is a French classic that is made as a chilled or warm sauce. The cold version is based on vinaigrette (a combination of oil and vinegar), while the other additions usually include capers, parsley, tarragon, chervil, and onions. The other version is made with velout&eacute;&mdash;a combination of veal stock and roux&mdash;and it also incorporates white wine, vinegar, shallots, and different herbs. This versatile sauce can accompany various dishes and can be adapted with other ingredients.

Sauce ravigote

Robert is a French sauce based on white wine, vinegar, and mustard. It is an ideal accompaniment to grilled meat dishes, especially pork chops. According to the first edition of Larousse Gastronomique, the sauce was invented at the beginning of the 17th century by a man named Robert Vinot, a celebrated sauce maker. Today, sauce Robert is an important component of French cuisine, its ingredients remaining unchanged for at least 400 years. Today, it is often drizzled over beef and pork, as well as potatoes that are usually served on the side.

Sauce Robert

Supr&ecirc;me is an incredibly rich French sauce made by combining a mother sauce with additional ingredients. Most often, it is prepared by reducing chicken veloute with heavy cream. Many cooks like to add a dash of lemon juice or finely chopped mushrooms to the sauce in order to improve its flavors. The sauce can be used with a variety of dishes, but it pairs especially well with poultry.

Sauce suprême

Sauce tomate is one of the five classic mother sauces created by Escoffier. It&rsquo;s usually made with a combination of mashed tomatoes, garlic, salt pork, carrots, onions, butter, flour, veal stock, thyme, bay leaves, salt, pepper, and sugar. The pork is fried in butter, and when the fat hasm elted, the onions, carrots, thyme, and bay leaves are added to the pan. Flour is added a bit later, and once browned, the veal stock and tomatoes are added and stirred until the sauce is bubbling. The seasonings and crushed garlic are added to the combination, and the sauce is baked in the oven for over an hour. The sauce is then passed through a sieve and the top is typically buttered in order to prevent the formation of a skin. This thick sauce is usually served with pasta, polenta, lasagna, mozzarella sticks, and meatballs, among others.

Sauce tomate

Taha&rsquo;a vanilla sauce features one of the most renowned and high-quality varieties of vanilla that hails from the namesake Taha&rsquo;a Island. This aromatic sauce typically combines fresh vanilla beans, unsweetened coconut milk, unsalted chicken stock, heavy cream, dark rum or white wine, and seasonings. Creamy and vanilla-scented, the sauce is commonly drizzled over various fish and seafood dishes such as mahi mahi, sea bass, tuna, cod, or shrimps. Taha&rsquo;a vanilla sauce is also used as a common accompaniment to meat dishes and a variety of scrumptious desserts. The beans of Taha&rsquo;a vanilla are characterized by a floral aroma and a sweet fruitiness, and are, therefore, known to impart a unique flavor to the dishes in which they are used.

Sauce vanille de Taha’a

Sauce vierge (lit. virgin sauce) is a French sauce based on chopped tomatoes and basil, lemon juice, and olive oil. According to one of the theories about its unusual name, it has been named after England's Queen Elizabeth I, also known as the Virgin Queen. Other sources claim that it's called virgin because it is uncooked, and another one says that the reasoning behind the name is due to the fact that the sauce requires virgin olive oil. Sauce vierge has been popularized in the 1980s by Michel Gu&eacute;rard, the authority of novelle cuisine. Today, the sauce is rising in popularity, especially in Parisian bistros, where it's typically used as an accompaniment to fish dishes.

Sauce vierge

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Senafich is a traditional mustard sauce or paste renowned for its pungent and spicy flavor. This condiment plays a vital role in both Ethiopian and Eritrean cuisines, adding a distinctive kick to a variety of dishes. The primary ingredient in senafich is mustard seeds, typically yellow or brown, which are ground into a fine powder. This powder is then mixed with vinegar and a blend of spices, such as turmeric and garlic, and sometimes a touch of sugar or honey to create a balanced flavor profile. The mixture may be left to ferment briefly, allowing the flavors to develop fully. Senafich is commonly served as a condiment alongside traditional dishes like injera, various meats, and stews, where its sharp, spicy taste complements the rich and hearty flavors of the main dishes. It is particularly appreciated for enhancing the overall dining experience during communal meals, a common practice in Ethiopian and Eritrean cultures.
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Senafich

China

Sepen is an extremely hot and spicy sauce originating from Tibet. Although there are many variations (thick or thin, chunky or smooth), it's usually made with a combination of red hot chili peppers, onions, tomatoes, scallions, garlic, celery, coriander, salt, and oil. The ingredients are chopped by hand and stir-fried in oil until everything is cooked down. Once cooked, the sauce can be enjoyed as it is or mashed and blended until smooth. Sepen is typically served with mild Tibetan foods such as momo dumplings or laping.

Sepen

Mexico

In Oaxaca, Mexico, there are seven types of mole, dark and rich sauces that are drizzled over Mexican staple dishes throughout the country. The moles of Oaxaca include mole negro, made with dark chocolate; mole rojo, also known as mole poblano; mole coloradito, made with mashed plantain; mole amarillo, made with tomatillos and masa harina; mole verde, made with coriander and ground pumpkin seeds; mole chichilo, made with beef stock and thickened with tortillas or masa harina, and mole manchamantel; meaning tablecloth-stainer, made with chorizo grease, tomatoes, pineapple, and chili peppers. Although there are seven moles in Oaxaca, every family has their own version of each of the seven sauces, so one can only begin to imagine the varieties.

Seven Moles of Oaxaca

Shito sauce is a popular Ghanaian hot chili sauce made from a blend of dried fish, dried shrimp, onions, garlic, tomatoes, and various spices. It has a rich, spicy, and umami-packed flavor, and its name &ldquo;shito&rdquo; comes from the word for "pepper" in the Ga language, spoken by the Ga people of Ghana. The key ingredients include dried fish and dried shrimp, which give shito its distinctive umami flavor, as well as onions, garlic, tomatoes, hot peppers like scotch bonnet, and a variety of spices such as black pepper and ginger. The sauce is cooked in a generous amount of oil, which helps preserve it for a long time. The ingredients are blended or finely chopped and then slowly cooked in oil until they develop a thick, rich consistency. This slow cooking process helps to deepen the flavors and reduce moisture, giving shito its concentrated, robust taste. Shito is often served as a condiment alongside rice dishes, grilled meats, fried plantains, and yams. It can also be used as a dip for fried snacks, spread on bread, or mixed into stews and soups to add a spicy kick and extra flavor.

Shito

Siu haau is a popular type of thick, savory, and slightly spicy barbecue sauce that is primarily used in Chinese and Cantonese cuisine. It is not used as a flavoring after the food is done, like some other sauces, but during the barbecue process, while the meat is still cooking. The sauce usually consists of a combination of soy, oyster, and hoisin sauce, sugar, garlic, honey, pepper, and salt.

Siu haau

Sos pwa is a Haitian sauce with Creole origins. It is a pur&eacute;e made with various types of beans, and the choice of beans will determine the consistency and the color of the sauce. Traditionally, it is prepared in a pil&ograve;n, a mortar and pestle used in Haiti. The mashed beans are typically combined with salt, pepper, garlic, parsley, and coconut milk or water in which the beans were boiled. The sauce is usually paired with white rice.

Sos pwa

This spicy Haitian sauce is popular throughout the Caribbean. It consists of oil, scotch bonnet peppers, tomato sauce or tomato paste, lemon or lime juice, and various spices and flavorings such as onions, cloves, salt, pepper, thyme, and parsley. The sauce is traditionally served warm, and it is then spooned over various meat, fish, or rice dishes, but it can also be used as a condiment while preparing other dishes to add a spicy kick.

Sos ti-malice

Steak sauce is an American sauce characterized by its dark brown or orange color. It is usually made with tomatoes, vinegar, raisins, and various spices. The sauce has a slightly sweet, tart, and spicy flavor. With such variable ingredients, there are quite a few varieties of this sauce, which is considered to be the best condiment for succulent beef steaks.

Steak Sauce

Italy

Sugo alla boscaiola is an authentic Tuscan sauce made with a combination of mushrooms (porcini, chanterelles, or any wild mushrooms), garlic, white wine, tomatoes, olive oil, and parsley. In order to prepare it, garlic cloves are fried in olive oil until golden. White wine is then added until it evaporates, along with the tomatoes and seasonings. Chopped parsley and mushrooms folow, and the combination is cooked until the mushrooms become tender. It's recommended to serve this hearty mushroom sauce with pappardelle, pici, rigatoni, or garganelli pasta. It can also be used as a sauce for meat cutlets or a tasty dip for meatballs.

Sugo alla boscaiola

Sugo alla panna e limone is a traditional sauce that dates back to the 1960s. This sauce is usually made with a combination of lemon, butter, cream, white pepper, and Parmigiano-Reggiano cheese. The lemon juice, lemon zest, small pieces of butter, grated cheese, and heavy cream are mixed, then seasoned with white pepper. The bowl is placed over the pot where the pasta is cooking, and the melted sauce is then simply tossed with the pasta for a complete meal. It's recommended to serve this sauce with pasta such as tagliatelle, tagliolini, maltagliati, and farfalle. Pair it with a dry ros&eacute; from southern Italy.

Sugo alla panna e limone

Sugo alla puttanesca is a robust Italian sauce typically made with kalamata olives, capers, anchovies, tomatoes, and crushed red pepper flakes. The combination is saut&eacute;ed in olive oil until thick and fragrant, and it is usually seasoned with salt and pepper, with the optional addition of sugar, garlic, and herbs such as parsley, dried oregano, or basil. Although its origins are not entirely clear, the sauce is believed to have originated in Naples in the mid-20th century. Interestingly, when translated from Italian, the name alla puttanesca means in the style of a prostitute from the Italian word puttana, meaning prostitute or whore. Traditionally, the sauce is enjoyed with spaghetti, but it can also be used with other pasta types such as penne, linguine, or bucatini.

Sugo alla puttanesca

Sugo all'arrabbiata is a spicy Italian sauce made with a combination of tomatoes, garlic, olive oil, and red chili pepper flakes. The sauce is usually seasoned with salt and pepper, with the optional addition of sugar. It originates from Lazio, and the name arrabbiata means angry, referring to the sauce's spiciness, which packs quite a punch. Sugo all'arrabbiata is traditionally served with pasta such as penne, rigatoni, or capunti, due to the fact that all of those pasta varieties capture this fiery red sauce pretty well.

Sugo all'arrabbiata

Burro e salvia is a popular Italian sauce that is simple and delicate. It is made with butter, sage leaves, and grated Parmigiano-Reggiano. The butter is melted in a pan before the sage leaves are added. The combination is cooked gently over a low flame, and it is then poured over hot pasta with grated cheese. This sauce is typically used with ravioli, gnocchi, and various types of short pasta.

Sugo burro e salvia

Hailing from the regions of Piedmont and Liguria, sugo d&rsquo;arrosto is a simple Italian sauce that is prepared with the drippings and juices released from roasted meat such as veal, pork, chicken, or beef. Butter or olive oil, wine, meat broth, garlic, and aromatic herbs such as rosemary or sage are some of the usual additions to the base, enhancing its flavor in the process. The sauce is traditionally served with pasta such as tajarin (a type of tagliarini made with the deep orange yolks of local eggs) or agnolotti, although it also pairs nicely with tagliatelle or almost any fresh egg pasta. The perfect accompaniment to a pasta dish dressed with this flavor-packed sauce is a glass of fine white or red Piedmontese wine. Sugo d&rsquo;arrosto is also known by the name tocco d&rsquo;arrosto.