This is a dynamic list and may never be able to satisfy mezzetta basil pesto standards for completeness. Made of palm sugar, tamarind, peanuts, and chilli.

The following is a list of notable culinary and prepared sauces used in cooking and food service. Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers. Persillesovs – A key ingrediant in the Danish national dish Stegt flæsk med persillesovs. In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated the list of sauces proposed by Marie-Antoine Carême to four Grandes-Sauces-de-Base in Le guide culinaire. Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced. Of his French language publications, both Le guide culinaire and his last book, Ma cuisine that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.

Reduction of butter, vinegar, white wine and shallots. Fresh butter kneaded with chopped parsley, pepper and lemon juice. Lightly browned butter with lemon juice. Butter mixed with the juice extracted from spinach. Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. Mayonnaise, blended with puréed lobster and mustard.

Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. Chopped shallots, butter and white wine, with either fish stock or meat stock. Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.

A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. Fried onions with white wine and vinegar reduced and mixed with demi-glace. Egg yolks with vinegar or lemon juice, beaten with oil. Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.

Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. Sauces are usually called Chatni or Chutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks. Parma Rosa – A blend of marinara and alfredo.

The island of Guam has a similar sauce called finadene. Flavour is savoury, sweet and piquant, vaguely reminiscent of British style brown sauces but with a coarser texture. Based on honey, vinegar, ginger and black pepper. This sauce is not very common today. Made of horseradish and cooked, minced beets.

Served with various meats to eat with bread. Consists of horseradish, minced cranberries, sour cream and mayonnaise. Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot version can be served with golabki or meatballs, cold one with cooked fish.

Made with sour cream, mayonnaise, lemon juice and minced horseradish. It can also be put on sandwiches. Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans. Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.

A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs. A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it’s usually used as a dressing, served with cooked vegetables like green beans, cauliflower, broccoli or Brussels sprouts next to potatoes and meat. Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. A velouté sauce mixed with horseradish, lemon juice and sour cream. Made with wine, egg yolks, butter, sugar, cinnamon and saffron.

An onion sauce of Portuguese origin used for fish and game. A beer sauce predominantly used for steaks. A vinegar-based sauce predominantly used for fish. A red or orange sauce, often tomato-based, that includes beer along with a variety of other possible ingredients. Dipping sauces are a mainstay of many Vietnamese dishes. The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs. Sauces: Classical and Contemporary Sauce Making.