I brushed the grilled lamb with Paloise sauce before serving.

The chef finished the roasted sole with a silky Colbert sauce made from a white wine reduction.

She spooned a dollop of sauce Robert over the roasted chicken.

I drizzled tiger sauce over the roasted potatoes for a spicy, creamy finish.

I dunked the crispy chicken tenders into buffalo sauce and savored the spicy, buttery kick.

Many Italian restaurants offer a variety of meat sauces to accompany their pastas.

The chef finished the pan-seared trout with a drizzle of meunière sauce and a sprinkle of lemon zest.

At the cooking class, we compared several meunière sauces to learn how subtle changes in butter and lemon affect flavor.

For tonight's dinner, she drizzled warm caper sauce over the grilled sea bass.

At the market, I compared several red sauces to decide which would pair best with grilled eggplant.