Search

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,

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

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.

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

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).

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

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

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

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 popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.