Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived...

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...

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

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

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

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...

Charcutière sauce is a compound French sauce consisting of a base of Sauce Robert with a flavouring of chopped gherkins. Its literal translation is "sauce of the...

Espagnole sauce (French pronunciation: [ɛspaɲɔl] ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th...

Apple sauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened...

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...