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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).

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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.

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.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

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

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 thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

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.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

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

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

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).