Sauces
24 entries
AI illustration Aglio e olio
Italian cuisine
Garlic, olive oil and chilli – a Neapolitan sauce from the barest pantry staples.
AI illustration Amatriciana
Italian cuisine
Guanciale, tomato and pecorino from the mountains around Amatrice – protected as a TSG since 2020.
AI illustration Arrabbiata
Italian cuisine
Rome’s “angry” tomato sauce with garlic and chilli, classically with penne rigate.
AI illustration Béchamel
French cuisine
White sauce of roux and milk – a mother sauce of French cooking and Italy’s besciamella.
AI illustration Beurre blanc
French cuisine
The butter sauce of Nantes: a reduction of vinegar, wine and shallot with cold butter whisked in.
AI illustration Cacio e pepe
Italian cuisine
Nothing but pecorino, black pepper and pasta water – a Roman sauce that lives or dies by its emulsion.
AI illustration Carbonara
Italian cuisine
Rome’s sauce of guanciale, eggs, pecorino and pepper – creamy without any cream.
AI illustration Czech tomato sauce
Czech cuisine
Czech rajská omáčka: a sweet-and-sour tomato sauce with cinnamon, cloves and roux – for beef and stuffed peppers.
AI illustration Dill sauce
Czech cuisine
Czech koprová omáčka: a sweet-and-sour sauce of pale roux, stock, dill and cream with egg yolk.
AI illustration Espagnole
French cuisine
The brown basic sauce of dark roux, brown stock, mirepoix and tomato – and mother of demi-glace.
AI illustration Gricia
Italian cuisine
The shepherds’ sauce of guanciale, pecorino and pepper – “amatriciana without tomato” and root of the Roman family.
AI illustration Hollandaise
French cuisine
A warm emulsion of butter in egg yolks with a vinegar reduction and lemon – and the mother of béarnaise.
AI illustration Horseradish sauce
Czech cuisine
Czech křenová omáčka: a warm sauce of grated horseradish – with butter and stock, or with cream and almonds.
AI illustration Mayonnaise
French cuisine
A cold emulsion of oil in egg yolks with vinegar and lemon – the base of French cold sauces.
AI illustration Mushroom sauce
Czech cuisine
Czech houbová omáčka: mushrooms – typically porcini, commonly also button mushrooms – stewed with onion and parsley, bound with pale roux and sour cream.
AI illustration Pesto alla genovese
Italian cuisine
Genoa’s cold sauce of basil, pine nuts, garlic, two cheeses and oil, pounded in a marble mortar.
AI illustration Puttanesca
Italian cuisine
Naples’ sauce of tomatoes, olives and capers – with anchovies in the Lazio variant from Gaeta.
AI illustration Ragù alla bolognese
Italian cuisine
Bologna’s slow-cooked meat ragù with soffritto, wine and only a little tomato – as lodged with the city’s Chamber.
AI illustration Rouille
French cuisine
Provence’s “rusty” sauce of garlic, saffron and hot pepper – essential with bouillabaisse.
AI illustration Sauce tomate
French cuisine
France’s basic tomato sauce – with salt pork, mirepoix, flour and stock, cooked in the oven.
AI illustration Sugo al pomodoro
Italian cuisine
Italy’s plain tomato sauce – the base on which arrabbiata, puttanesca and dozens more are built.
AI illustration Svíčková sauce
Czech cuisine
Czech svíčková omáčka: a cream sauce of roasted root vegetables, spices and cream, served with beef and dumplings.
AI illustration Velouté
French cuisine
The “velvety” sauce of pale roux and white stock – veal, poultry or fish.
AI illustration Vinaigrette
French cuisine
A cold dressing of oil and vinegar – three to one in Escoffier, with capers and herbs.