served in tomato sauce
11Cocktail sauce — is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. In America it generally consists of ketchup mixed with prepared horseradish.… …
12Red sauce — The term red sauce has several meanings in English.*It is used as a slightly pejorative description of tomato heavy Italian American cuisine in the United States, and specifically to tomato sauce *It is also known in the United States for the… …
13Neapolitan sauce — is the collective name given (outside Italy, particularly in the U.S.) to various basic tomato based sauces derived from Italian cuisine, often served over pasta and then sprinkled with grated Parmesan cheese. Most recipes contain garlic and… …
14Secret Stadium Sauce — is a condiment popular at Milwaukee Brewers baseball games in Milwaukee, Wisconsin. Originally developed for use at Milwaukee County Stadium, it is still served on hot dogs and brats at its replacement, Miller Park. It is a product of Delaware… …
15Caruso Sauce — (also carusso ) is a kind of soft and warm sauce especially prepared to be served with home made pasta, made up of cream, sliced onions, ham, cheese, nuts and mushrooms. In general, tortellini and gnocchis are accompanied by caruso or even tomato …
16Salsa (sauce) — Salsa is the Spanish, Arabic, and Italian word that can refer to any type of sauce. In American English it usually refers to the spicy, often tomato or corn based hot sauces typical of Mexican cuisine, particularly those used as dips. In British… …
17Sweet and sour sauce — other uses|Sweet and Sour (disambiguation) Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a… …
18Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce (   …
19Steak sauce — In the United States, steak sauce is a generic term used for various premade sauces for serving with meat. Most commonly, it refers to sauces served with quality beef and of western origin. The term steak sauce is derived from these sauces often… …
20Velouté sauce — A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef August Escoffier would later classify tomato, mayonnaise, and… …
