A French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins, often served with pork.

A dipping sauce and salad dressing of central Mississippi, typically based on mayonnaise and chili sauce.

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.

plural of chili sauce

Alternative letter-case form of béchamel sauce

A meat-based sauce originating in Bologna.