Looking to upgrade your menu with exciting flavors? Tap into different kinds and varieties of sauces to give your dishes the wow factor. The right sauce can instantly transform a simple ingredient into something memorable. And yes, it can also be a profit driver by helping you refresh your menu and reinvent your bestsellers without big costs.
Classic Types of Sauces (French Mother Sauces)
French cuisine identifies five “mother sauces” as the foundation for countless recipes. Mastering these classics gives any chef the building blocks for endless variations.
1. Béchamel sauce
Béchamel is a French white sauce made from butter, flour, and milk. The mixture is whisked until smooth and creamy, producing a base for lasagna, gratins, and croquettes. It’s also the starting point for many other sauces.
Pro Tip: Add grated cheese to turn béchamel into Mornay sauce, perfect for baked pasta.
2. Velouté sauce
Velouté begins with a light roux (a mixture of flour and fat cooked together) that’s blended with chicken or fish stock. This creates a smooth, delicate sauce that works well with dishes like chicken fricassee, baked fish fillets, or a creamy seafood pasta.
Pro Tip: Use Knorr Chicken Broth Base to achieve consistent flavor quickly.
3. Espagnole sauce (brown sauce)
Espagnole is made by cooking a dark roux with beef stock, tomato paste, and aromatics to achieve a rich, deeply savory flavor. Serve it with roasted meats or reduce it further into demi-glace.
Pro Tip: Reduce espagnole slowly to create classical variations like Bordelaise or Chasseur.
4. Tomato sauce
Tomato sauce is made by simmering tomatoes with herbs and aromatics until thick and savory. It’s one of the most versatile sauces, used in pasta, pizza, braises, and stews, like the Ybanag dish bitsuelas.
Pro Tip: Add roasted garlic or a splash of red wine for an extra layer of flavor.
5. Hollandaise sauce
Hollandaise blends egg yolks, melted butter, and lemon juice into a smooth, glossy emulsion. Commonly used in eggs Benedict, it also pairs well with vegetables and grilled fish.
Pro Tip: Stir in tarragon to create béarnaise, a classic steak accompaniment.
Meat Sauces
These are among the most well-loved kinds and varieties of sauces used to bring out the best in grilled, roasted, or fried proteins.
6. Barbecue sauce
Barbecue sauce is a smoky, tangy mix of tomato, vinegar, sugar, and spices. It works as a glaze for ribs, wings, and burgers, and doubles as a marinade for grilled meats.
Pro Tip: Add pineapple juice or clear soda for a Filipino-style barbecue sauce.
7. Mushroom sauce
Mushroom sauce combines sautéed mushrooms with cream, onions, and butter to create an indulgent topping. It’s a comforting partner for steaks, chicken fillets, and mashed potatoes.
Pro Tip: Finish with a splash of Knorr Liquid Seasoning to deepen the umami flavor.
8. Chili sauce
Chili sauce balances sweetness and heat with chilies, vinegar, and sugar. It’s a well-loved dip for fried lumpia, grilled chicken, or skewers.
Pro Tip: Add minced garlic while cooking for an extra punch of flavor.
9. Pepper sauce
Pepper sauce is made by simmering crushed peppercorns with stock and cream, creating a bold and spicy finish. This sauce pairs beautifully with steak, roast chicken, and pork chops.
Pro Tip: Toast the peppercorns first to release more aroma and flavor.
10. Chimichurri
Chimichurri is an Argentine sauce that blends parsley, garlic, oregano, olive oil, and vinegar. Traditionally served with grilled beef, it also brightens seafood and roasted vegetables.
Pro Tip: Use it both as a marinade and as a finishing drizzle for maximum impact.
11. Horseradish sauce
Horseradish sauce combines grated horseradish root with cream or mayonnaise for a sharp, pungent bite. It’s a classic with roast beef but also works well with fish, like salmon or mackerel.
Pro Tip: Stir into mashed potatoes for an exciting side dish.
12. Teriyaki sauce
Teriyaki is a Japanese sauce with a balance of sweet, salty, and umami flavors. Made from a base of soy sauce with sugar, ginger, and other aromatics, it’s commonly used as a glaze for chicken, beef, and seafood, or as a marinade for vegetables and tofu.
Pro Tip: Add a splash of citrus for a brighter, more refreshing teriyaki variation.
Fusion Sauces
Fresh and versatile, these sauces work as dips, dressings, and marinades. They’re effortless to create in your kitchen, giving dishes a homemade touch that diners appreciate.
13. Aioli
Creamy and garlicky, aioli is a Mediterranean classic made with olive oil and egg yolks. It pairs beautifully with seafood, roasted vegetables, fries, and even paella.
Pro Tip: Blend in roasted red peppers for a smoky variation.
14. Peanut sauce
A Southeast Asian favorite, this sauce combines peanut butter with soy sauce, ginger, and vinegar, often enriched with coconut milk. It’s a must-have for satay, noodle bowls, and fresh salads.
Pro Tip: Keep it thinner for dipping rolls and thicker for coating grilled meats.
15. White sauces
Cream-based sauces provide a neutral base that can be easily customized. They complement chicken, seafood, or pasta and serve as the foundation for countless variations.
Pro Tip: Infuse with herbs or cheese to match the flavors of your dish.
16. Sweet and sour sauce
Sweet and sour sauce is made from vinegar, sugar, and ketchup, creating a tangy-sweet balance. It’s a favorite for pork, fried fish, and dim sum.
Pro Tip: Add pineapple chunks to enhance both taste and texture.
Pasta Sauces
These pasta sauces are essentials every kitchen should master. They’re customer favorites and versatile bases you can easily transform into countless variations.
17. Bolognese sauce
Slow-simmered ground beef, pork, tomatoes, onions, and wine give Bolognese its rich depth. It’s a classic for spaghetti and lasagna
Pro Tip: Finish with milk or cream for a smoother, more balanced flavor.
18. Alfredo sauce
A blend of butter, cream, and Parmesan creates Alfredo’s silky indulgence. While famous with fettuccine, it also pairs well with chicken or seafood pasta.
Pro Tip: Add sautéed mushrooms to make it heartier.
19. Pesto sauce
Pesto is an Italian green sauce made with basil, garlic, pine nuts, Parmesan, and olive oil. It works equally well on pasta, grilled meats, or as a sandwich spread.
Pro Tip: Swap basil for malunggay to create a cost-friendly local twist.
20. Garlic sauce
Creamy or oil-based, this sauce highlights the aromatic punch of garlic. It’s a versatile companion for grilled meats, seafood, and breads.
Pro Tip: Roast the garlic first for a sweeter, more mellow taste.
Condiment Sauces
These types of sauces are familiar to many Filipinos as sawsawan at mealtime. But beyond the table, they also work as key ingredients in marinades, soups, stir-fries, and more.
21. Mayonnaise
Mayonnaise is made by blending oil, egg yolks, and vinegar or lemon juice. It serves as the base for countless dressings, sandwich spread, and other saucy toppings. For example, you can make a delicious topping for beef pares tacos by combining Lady's Choice Real Mayonnaise, liquid seasoning, garlic, spring onions, and chili flakes.
Pro Tip: Add herbs or spices to create flavored mayonnaise in minutes.
22. Hot sauce
A few drops of hot sauce can transform any dish with its fiery heat and tangy acidity. Use it to liven up soups, marinades, and fried foods.
Pro Tip: Add sparingly to marinades for a flavor boost without overpowering the dish.
23. Worcestershire sauce
This tangy, umami-rich sauce combines vinegar, molasses, and anchovies with spices. It deepens the flavor of marinades, burgers, and hearty stews.
Pro Tip: Add a splash to gravy or pan sauces for extra umami.
24. Sriracha
With its sweet, garlicky heat, sriracha has become a global favorite. Originally from Thailand, it’s now a go-to table condiment for noodles, rice, and grilled meats.
Pro Tip: Mix with mayonnaise to create an instant spicy dip.
25. Soy sauce
Soy sauce delivers a savory punch that anchors many Asian dishes. It’s used for dipping, stir-frying, and seasoning everything from meats to vegetables.
Pro Tip: Balance with sugar, calamansi, and chilies for a Filipino-style dip.
26. Fish sauce
Strong in aroma but packed with umami, fish sauce is made by fermenting fish with salt. This Southeast Asian pantry staple enriches soups, stir-fries, and dipping sauces.
Pro Tip: Add a few drops to vinaigrettes or dipping sauces to layer in savory depth.
27. Liver sauce
Liver sauce blends liver, breadcrumbs, and vinegar into a sweet-savory dip. It’s the traditional partner for lechon and other roasted meats, but it also works as a sauce base for grilled pork or beef dishes.
Pro Tip: Use liver sauce as a starting point for braising or glazing meats.
With these different types of sauces, you can turn ordinary ingredients into signature bestsellers. From the five French mother sauces to Filipino condiments and Asian dips, every category offers opportunities to expand your menu and keep customers excited. Think of sauces not just as add-ons but as profit-boosting essentials for your food business.
