Sauces

Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.

thumb|250px|Samosas accompanied by four sauces thumb|250px|Hummus thumb|250px|A chef whisking a sauce

Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.

liquid seasoning

Tzatziki ( ), also known as cacık () or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.

sauce

an amber-coloured liquid extracted from the fermentation of fish with sea salt

Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America; see biscuits an

Vinaigrette ( , ) is a dressing made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

a type of oil made from butter

type of condiment

Chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green () and red () varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula and Italian pesto.

Tkemali () is a Georgian sauce primarily made of cherry plum; alucha plum and red-leaf plum are also common plum species used to make Tkemali in Georgia. While the sauce is typically red, both red and green varieties of these plums may be used.

Rémoulade (; ; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

Satsivi (, ; also known as chicken in walnut sauce) is a Georgian dish. It is made using poultry (such as chicken or turkey) put into a walnut sauce, typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce.

sauce with garlic as the main ingredient

Condiment

250px|thumb|Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine. A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

Indonesian seasoning originally from Java island

condiment prepared with chili peppers

thumb|Mizkan thumb| and Tataki|beef tataki thumb| (left) and () is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .

Romesco () is a tomato-based sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers (a sun-dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include sherry vinegar, red wine vinegar, and onions. Leaves of fennel or mint may be added, particularly if s

thumb|Fried cauliflower with agliata sauce (right) Agliata (from , ; ; , ) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables. It is first attested in ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic.

Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat.

thumb|Panna cotta with a [[strawberry coulis]] thumb|200px|Preparation of the strawberry coulis A coulis ( ) is a thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. Tomato coulis may be used to add flavor to other sauces or served on its own (either cold or hot).

Salsat toum (Arabic for ), also known as toumiya () or simply toum ( ), is a garlic sauce common to the Levant. It is similar to the Provençal aioli. There are many variations; a common one contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a popular variation in Lebanon where mint is added; it is called ().

type of dipping sauce in Japanese cuisine

sauce or relish made from cranberries

sauce made of chopped mint

several types of sauces

Sauce made with milk and bread crumbs

white or brown sauce with mushrooms

common name for a variety of Vietnamese dipping sauces

cooking technique that dissolves browned food residue from a pan

sauce of South America's Andes region

Kyopolou (, , more often , ; ) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.

sauce made of cream, ham, cheese, nuts and mushrooms

butter, parsley, and lemon-based condiment

Peruvian, argentinian and uruguaya sauce

alt=Bottles of Tucupi|thumb|Tucupi for sale at a fair Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. The juice is toxic when raw (containing hydrocyanic acid).

spicy Mexican sauce based on tomatillos

Thai dipping sauce

common condiment in Argentina

Satsebeli (, ) is a thin spicy Georgian sauce made of tomato, garlic, vinegar, pepper, khmeli suneli (a traditional Georgian herb mixture), water and spicy ajika chili paste.

Middle Eastern sauce made either from walnuts (Turkey) or tahini (Levant)

thumb|A dish seasoned with picada sauce Picada () is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.

horseradish-based sauce in Russian cuisine

Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar.

condiment

culinary sauce made with onions

condiment similar to mayonnaise

culinary sauce that includes coffee

Salvitxada or salsa de calçots (calçot sauce) is a Catalan sauce originating in Valls, province of Tarragona in the region of Catalonia, which is served almost exclusively with calçots at the calçotades, a traditional local barbecue.

sauce prepared using avocado as a primary ingredient

thumb|250px|Anchoïade Anchoïade () is a French dipping sauce originating in the Provence region of France. The main ingredients are anchovies, olive oil, capers, and olives. It can be served both hot and cold. Anchoïade is traditionally prepared as an aperitif or used as a dip for crudités, and served on bread.

light gravy made from the juices given off by the meat as it is cooked

thumb|A bowl of almadroc Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví. There is a similar recipe in the Llibre del Coch by Rupert de Nola for almadrote, a sauce made with garlic, eggs, cheese and broth that was served with partridge. In modern usage it refers to an oil, garlic and cheese sauce served with eggplant casserole. Almadrote may have pre-Inquisition Sephardic origins and served with eggplant has become widespread in modern Turkish cuisine.

compote or savory sauce made with blueberries

thumb|right|Xató sauce thumb|right|Xató plate Xató () is a typical Catalan dish. It is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The sauce is often served with an endive salad prepared with anchovy, tuna and dried and salted cod (bacallà).