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 pharmacists John Wheeley Lea and...

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

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...

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

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

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...

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

similar to that of Worcestershire sauce. Brand's A.1. sauce was the first brown sauce and was introduced in 1831. Brown sauce is a condiment commonly served...

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

sauce (French pronunciation: [bɔʁdəlɛz]) is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce...

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

Tomato sauce (Spanish: salsa roja, French: sauce tomate, or Italian: salsa di pomodoro) can refer to many different sauces made primarily from tomatoes...

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...

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...

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...

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

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

Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard)...

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 southern...

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...

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

Comeback sauce is a dipping sauce used for fried foods or as a salad dressing in the cuisine of central Mississippi. Its main ingredients are mayonnaise...

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...

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

mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites...

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...

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans...

Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés...

Samurai sauce (French: Sauce samouraï) is a Belgian condiment prepared from mayonnaise, ketchup, and harissa or sambal oelek commonly served with French...