Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef...

Worcestershire sauce or Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea...

Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped...

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured...

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans...

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) is a mixture of egg yolk, melted...

Standard Architecture for Universal Comment Extensions or SAUCE, as it is most commonly known, is an open metadata protocol for tagging and describing...

Béchamel sauce (/ˌbeɪʃəˈmɛl/, French: [beʃamɛl]) is one of the mother sauces of French cuisine. This sauce is made from a white roux (butter and flour)...

Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise...

shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with...

meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some...

Tomato sauce (also known as salsa roja in Spanish, sauce tomate in French or salsa di pomodoro in Italian) can refer to many different sauces made primarily...

Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based...

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234  It is used as a staple...

Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and...

and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in Edinburgh. The first brown sauce, Brand's A.1. sauce, was introduced...

Tabasco is an American brand of hot sauce made from tabasco peppers, vinegar and salt. It is produced by McIlhenny Company of Avery Island in south Louisiana...

Avocado sauce – Sauce prepared using avocado as a primary ingredient Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment Bread sauce –...

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts...

Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style...

Amatriciana sauce, known in Italian as sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect) or as salsa all'amatriciana...

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally...

Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine...

A.1. Sauce (formerly A.1. Steak Sauce and sometimes stylized as A1 Sauce in certain markets) is a brand of brown sauce produced by Brand & co, a subsidiary...

HP Sauce is a British brown sauce the main ingredients of which are tomatoes and tamarind extract. It was named after London's Houses of Parliament. After...

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely...

A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also...

Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or...

velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French...

Suprême sauce is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained...