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

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

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.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

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 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 medium size apple that has a red with yellow streaked outer skin and a cream colored fine textured flesh.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.

A small apple that has a red outer skin and a cream colored fine textured flesh. This apple has a very sweet flavor with a high sugar content and is a considered a good apple for baking sauces or eating raw.

A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

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 Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

A type of fruit juice that is made from the pulp of apples processed for their juice. It is a very clear liquid from which the pulp has been removed.

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