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A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

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Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A highly seasoned hot sauce made with garlic, chiles, cumin, caraway, and olive oil that is a traditional condiment in North African and Middle Eastern cuisine.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

1. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.