Sauces

French sauce

Tfaya () is a sweet sauce in Moroccan cuisine made with caramelized onions, raisins, cinnamon, and honey. It is often served on couscous. thumb|Tfaya on top of Moroccan couscous with roasted chicken.

Culinary sauce

Savory sauces

Guasacaca is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled sometimes as wasakaka, pronounced the same. It is often used in chicken dishes.

thumb|250px|Scallop with a [[tangerine gastrique]] Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.

medieval sauce

type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the name

Wikimedia list article

French culinary sauce

Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, popular in the Netherlands. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise as it has added sugar and lower requirements for fat percentage than mayonnaise. The Dutch Warenwet (Commodities Act) of 1998, specifically within the Warenwetbesluit Gereserveerde aanduidingen (Article 4), mandates that for a product to be labeled as "mayonnaise" in the Netherlands, it must contain a minimum of 70% fat and at least 5% egg yolk.

pink colored dipping sauce created by Chef.pii