Sauces

Adobo sauce is a sauce or marinade used in Mexican- and Southwest U.S.-style cooking. ...more on Wikipedia about "Adobo sauce"

Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavoured vinaigrette, while in some other areas, it is a form of garlic-flavoured mayonnaise. In the latter meaning, it is a synonym for aioli. ...more on Wikipedia about "Aillade"

Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef. It consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little culinary mustard diluted in vinegar. ...more on Wikipedia about "Albert sauce"

Alfredo is a sauce made from heavy cream, butter, parsley, and minced garlic. It is most often served on fettuccine noodles. ...more on Wikipedia about "Alfredo"

In cooking, allemande sauce (also known as Parisienne sauce) is a velouté sauce made from unreduced meat stock thickened with egg yolk and seasoned with lemon juice. It is one of the mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century. Mother sauces could be prepared in advance and modifications could be made at the last minute, so there are many variations of allemande sauce in French cuisine. Sauce allemande translates to German sauce, though its origin is in fact French. ...more on Wikipedia about "Allemande sauce"

Allioli (from all i oli, Catalan for " garlic and oil", pronounced "ah-yee-oh-lee", IPA ) is a typical paste of Catalonia and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. ...more on Wikipedia about "Allioli"

Anchovy essence is a pink-colored, thick, oily sauce, consisting of pounded anchovies, spices, etc. ...more on Wikipedia about "Anchovy essence"

Applesauce (or apple sauce) is made from stewed and mashed apples, sweetened to taste with sugar or high fructose corn syrup. It can use peeled or unpeeled apples and a variety of spices or additives like cinnamon. Applesauce can be fine or coarse textured, even to including large chunks of apple. It is easily produced at home, and commercial versions are readily available in the supermarket as a common food or as a snack for children. ...more on Wikipedia about "Applesauce"

Banana sauce is a spicy sauce made primarily from bananas and spices. Frequently found in Philippine grocery stores, its red color comes from red food dye and for some reason, according to the label it "Needs No Refrigeration." It is frequently served on corned beef. ...more on Wikipedia about "Banana sauce"

Barbecue sauce is a type of sauce which is frequently poured onto meat while being grilled or barbecued and/or used as a dipping condiment afterwards. Most barbecue sauces combine sour, sweet, and spicy ingredients. The most popular barbecue sauces are tomato-based with vinegar and sugar; but vinegar- and mustard-based barbecue sauces are popular in the certain areas of the American south. Outside of barbecuing, store-bought barbecue sauce is often used on meat or other foods as a condiment. Different geographical regions have strong allegiances to their particular styles and recipes, often creating lore and keeping their unique recipes secret. ...more on Wikipedia about "Barbecue sauce"

In cooking, Beurre blanc ("white butter" in French) is a hot butter sauce made with a vinegar and shallot reduction to which butter is added ( lemon juice is sometimes used in place of vinegar). ...more on Wikipedia about "Beurre blanc"

Beurre noir ( French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipies also add a sprig of parsley, which is removed from the hot butter before the acid is added. ...more on Wikipedia about "Beurre noir"

Bolognese sauce (ragù alla bolognese in Italian), also known as "Bolognaise sauce", is a meat-based pasta sauce originating in Bologna, Italy. Authentic ragù bolognese is typically made by browning finely minced meat with soffritto (in this case garlic and mirepoix – carrots, onions, celery) and other aromatics, then adding small amounts of tomato sauce, stock and simmering for a long time (often upward of four hours), so that the meat softens and begins to break down into the liquid medium. As a short cut, one can use ground meat instead of minced, but the texture is not as good and often the meat is not lean enough, leading to greasy sauce. Recipes differ greatly from a very classic and time-taking ragù alla bolognese to a much more practical sugo di carne (meat sauce). ...more on Wikipedia about "Bolognese sauce"

A bread sauce is a warm or cold sauce thickened with bread. ...more on Wikipedia about "Bread sauce"

(Cacık) Pronounced "JAH-Jik," this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ...more on Wikipedia about "Cacık"

Café de Paris sauce is a sauce said to have been invented by one Madame Boubier and her daughter in the 1930s; the daughter then married the proprietor of the Café de Paris restaurant in Geneva. This simply presented restaurant — famous worldwide among gourmets of steak — now serves nothing but rib steak with café de Paris sauce, green side salad, chips, and wine. The exact recipe for the sauce has remained a trade secret for decades, but it has been widely imitated. The sauce is clearly based on butter, and it is generally believed that the other ingredients include, inter alia, tarragon, and some liqueur, perhaps Pernod or madeira. Many imitation recipes can be found, usually including a dozen or more ingredients. ...more on Wikipedia about "Café de Paris sauce"

Carbonara is a traditional Italian pasta sauce. Carbonara is simple to make, but quite cholesterol-heavy. It is one of the most popular pasta sauces. Carbonara recipes vary but they are all made from eggs, black pepper, and pancetta. Some recipes also include cream (or milk), garlic, and parsley. ...more on Wikipedia about "Carbonara"

Chicken Tonight is a Unilever brand (launched in the US in 1992 and the UK and Australia in 1993) of sauce that is added to chicken pieces in a frypan, available in flavours such as Apricot Chicken, Mustard Chicken and Thai Green Curry Chicken. ...more on Wikipedia about "Chicken Tonight"

A coulis (pron: coo-lee') is a form of thick sauce made from puréed and strained vegetables or fruits. Vegetable coulis is a common sauce on meat and vegetable dishes, it can also be used as a base for soups or other sauces. Fruit coulis' are most often used on desserts. Raspberry coulis is especially popular for this. ...more on Wikipedia about "Coulis"

Cranberry sauce is a sauce or relish made out of Cranberries. ...more on Wikipedia about "Cranberry sauce"

Crème anglaise ( French for "English cream") is a light pouring custard used as a dessert cream, or sauce. It is a mix of sugar, egg yolks and hot milk. ...more on Wikipedia about "Crème anglaise"

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:For information on the Australian band Custard, see Custard. ...more on Wikipedia about "Custard"

Demi-glace is a type of brown sauce common to the culinary industry. It is made by combining equal parts of beef or veal stock and espagnole and reducing by half. The result is a thick, rich sauce well suited for meats and other rich dishes. ...more on Wikipedia about "Demi-glace"

Drawn butter can refer to a number of butter preparations, including: ...more on Wikipedia about "Drawn butter"

Fond is a French word referring to the browned and carmelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond is the base of many classic pan sauces. ...more on Wikipedia about "Fond"

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