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

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

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 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).

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

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

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.

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 wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.