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An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

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

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

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

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

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.

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

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic 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.

sate, sateh,

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 long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

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.

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

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 dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.