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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.

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

5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

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

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.

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.

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

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 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.

A very small pepper, which is only approximately 1 inch long and ½ inch wide. The pepper changes color throughout maturity, starting out yellow, changing to orange and is finally red at maturity.

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 sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

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

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

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

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.

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).