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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.

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

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

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

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

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.

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 classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

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.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.