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Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.