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

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

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

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.

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.

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.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

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

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).

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.

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.