Ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives. Served cold or at room temperature
A classic French sauce made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Traditionally, served with grilled beef or steak
Made with white wine and shallots, moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper.
A warm emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which, softened, whole butter is whisked in off the heat.
Ground chili peppers combined with vegetables, fruits, spices, herbs, nuts, seeds, masa cornmeal, bread, and even chocolate.
Red chili peppers, garlic, vinegar, salt, and sugar was first created by a local woman Thanom Chakkapa in Thailand. Jalapeno peppers are more commonly used now.
Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino.
It consists of an emulsion of egg yolks and melted or clarified butter with salt, pepper, and an acidic note added by either a splash of lemon juice or wine vinegar.
From Argentina, an aromatic mixture of parsley, garlic, oregano, olive oil, vinegar, and hot red pepper flakes, sometimes with coriander or chopped tomatoes.
Yogurt, cucumbers, garlic, and numerous herbs and spices such as dill, mint, or parsley.
Made from a white roux (butter and flour in a 1:1 mixture) and milk. Salt, black pepper and nutmeg are other ingredients.
Onion, celery, carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste/tomatoes.
Crème fraiche, often included are spices and mostly chopped parsley, chervil, tarragon, capers, and pickles. Okay, you can use mayonnaise as the base.
Aromatic blend of starches such as sweet potato, wheat or rice, fermented soybeans, sesame paste, garlic, rice vinegar, red chili peppers, and brown sugar.
Spanish sauce consisting of red peppers, tomatoes, onions, and a variety of roasted or raw nuts such as pine nuts, hazelnuts, and almonds. Traditionally with grilled spring onions.
Light yellow in color, smooth and creamy in texture, it consists of egg yolks, shallots, reduced vinegar, and butter, and is often flavored with tarragon and chervil.
It is made with a combination of roasted red peppers, olive oil, and ground walnuts. Lemon juice, pomegranate molasses, garlic, and salt are often added to the dish.
The sauce has many variations, but it usually contains garlic, ginger, chicken stock, eggs, starch, green onions, and fermented beans, some add soy sauce and pork mince.
From Alabama, this sauce is based on mayonnaise with the addition of salt, black pepper, sugar, and vinegar. This tangy sauce is typically used to dress chicken and pork.
Simple tomato sauce from Southern Italy made with olives, capers and anchovies. And lots of garlic.
Tunisian hot chili pepper paste, roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil.
It contains Parmigiano Reggiano (43%), water, butter, rice flour, and sunflower seed oil, and no cream. Eggs or starch, instead of only cheese, are current day thickeners.
Ground roasted peanuts, coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Sometimes chili peppers, fried onion, or lemongrass.
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