saucertype

Saucetype is a label used in some culinary databases, recipe collections, and menu systems to classify sauces by their primary characteristics. It is not a formal term in classical gastronomy, but a practical concept employed to organize and search recipes by sauce category.

Because there is no single universal taxonomy of sauces, saucetype classifications vary by source. Common groupings include base ingredients (stock-based, dairy-based, oil- or water-based emulsions, fruit or vegetable purées), technique (emulsion, reduction, infusion), and function (glaze, finishing sauce, dipping sauce). Some traditional frameworks reference the five mother sauces and their derivatives, which influence many saucetype categories in educational and professional contexts, even though modern datasets may broaden or reframe them to fit contemporary cuisine.

Examples of saucetype categories include tomato sauces, bechamel and other dairy-based white sauces, velouté and espagnole derivatives, hollandaise and other emulsified sauces, as well as modern varieties like soy-based teriyaki, vinaigrettes, chimichurri, and curry sauces. Dessert and fruit sauces, such as apple or berry coulis, are also commonly tagged as separate saucetypes.

In practice, saucetype tagging aids searchability, filtering for dietary needs (e.g., dairy-free, gluten-free), and planning menus or nutritional analyses. Because it is not standardized, saucetype usage can vary across culinary schools, software platforms, and regional cuisines. Users should refer to the specific taxonomy of a given database or cookbook to understand its saucetype definitions and inclusions. See also sauce, emulsion, and mother sauce.