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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 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.

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 cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

A type of mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey.

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.

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 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 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 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.