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...

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

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, 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...

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"...

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

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

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...