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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 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.

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.

A variation of the traditional hot dog that is served with a topping of beef or turkey chili added as a sauce to enhance the flavor of the hot dog.

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.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

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 type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

Thai chile sauce, sold commercially in a mild or hot form, which is similar to an orangish-red ketchup and used in cooking or as a condiment.

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

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

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 traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.