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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 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 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.

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.

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

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.