A condiment usually made with minced shallots, cracked pepper, and vinegar, and traditionally served with raw oysters.

A French sauce consisting of a béchamel sauce base with cream, crayfish butter, and crayfish tails.

A sauce made with chicken broth, garlic, ginger, fermented black beans, and eggs, thickened with cornstarch.

A French sauce made with dry red wine, bone marrow, butter, shallots, and demiglace, and traditionally served with beef.

A spiced fruit-based condiment with a sweet-and-sour flavour and a translucent orange appearance, served with duck and other dishes at Chinese-American restaurants.

A meat-based sauce originating in Bologna.

plural of tartare sauce

A French brown sauce made with Madeira wine and peppercorns.

plural of brown sauce

plural of spaghetti sauce