9 Sauces That Are the Star of the Show

BARBEQUE SAUCE: Barbeque sauce is a thick, tangy tomato and vinegar-based sauce sweetened with brown sugar and flavored with spices ranging from smoked paprika to fresh chillies.

AIOLI/MAYO: Aioli and mayonnaise are creamy sauces made by emulsifying oil with a few other ingredients. True aioli is simply olive oil and garlic, whereas mayonnaise includes egg yolks and other seasonings. 

HORSERADISH SAUCE: Horseradish sauce is a spicy, white creamy sauce made with horseradish root, sour cream, and apple cider vinegar. A popular sandwich condiment, it can also be used to replace other toppings (such as wasabi on sushi).

HOT SAUCE: Chili and pepper-based sauces, commonly known as hot sauces, are present in nearly every culture across the world. Prized for its versatility and variety, hot sauce is a popular end-of-meal choice to add heat to your dish.

CHUTNEY: Chutney is a spicy sauce used as a flavorful topping on various dishes. Chutney, which originated in India, is used in a variety of cuisines and can be added to both sweet and savory dishes.

FISH SAUCE: Fish sauce is a thin brown sauce that adds umami flavor to dishes. Fish sauce, which is frequently compared to soy or oyster sauce, is commonly used as a light seasoning rather than a base for meals.

SOY SAUCE: Soy sauce is a salty, thin black sauce that has been used for centuries. It adds a salty flavor to dishes and is commonly used when sautéing vegetables with meats and noodles. It serves as the foundation for many East and Southeast Asian dishes.

TERIYAKI: Teriyaki is a thick brown sauce made mostly of soy sauce, mirin, sugar, and sake. Westernized versions include additional sweeteners and thickeners, such as corn starch. Teriyaki is an excellent glaze or marinade that adds a burst of flavor to any dish, especially chicken or fish. 

WORCESTERSHIRE: Worcestershire is a thin brown sauce fermented for up to 18 months and used in a variety of recipes, including soups, stews, and Bloody Marys.