A sauce, most often of dried chillis, tomatoes, onion and coriander (US: cilantro).

A hot sauce made with garlic, onions and cinnamon, fried and mixed with tomatoes, stock and chillis and then chocolate. It is used in making tamales.

Béarnaise sauce, one of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil; usually served with steaks, sometimes with lamb.

Bolognese sauce. A sauce of tomatoes and minced (US: ground) meat served with spaghetti and Parmesan cheese.

Cream sauce. There are two variations of this sauce. Either a sauce of béchamel sauce finished off with a large quantity of cream. Alternatively, a cold sauce of whipped cream mixed with grated horseradish, seasoned with vinegar, salt and sugar.

Mint sauce

A sauce of cream and red peppers, sometimes including ground almonds, and served with fish.

Rémoulade sauce. A sharp mayonnaise flavoured with mustard, gherkins (US: dill pickles) and capers, sometimes with anchovies. This is probably best known mixed with julienne of celeriac to make céleri rémoulade.

Parsley sauce

A sauce made from eggs, Madeira, stock and mustard, resulting in a yellow colour.