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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 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 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 large size apple that is bright solid red or striped red in color. The Connell Red is a version of Fireside but is redder in color.

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.

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

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....

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 variety of apple that grows well in cooler climates. Zestar apples are harvested late in the summer season maturing into a bright red fruit with some greenish yellow coloring.

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.

A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. The Winesap apple is a good eating apple or served in salads.

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

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

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

A very old hearty apple variety that is large in size, commonly weighing over a pound. This apple is golden green to bright red in color with a firm cream-colored flesh that provides a rich sweet flavor.