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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.

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

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 traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

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.

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

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

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

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.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

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

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

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.

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 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).

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....