A dark red sauce or paste made with ground chiles, vinegar and other seasonings. Adobo sauce, which originated in Mexico, is used as a marinade, as well as a serving sauce. Alfredo A rich sauce made with cream, parmesan cheese and butter served over pasta. Fettuccine Alfredo was created by restaurant owner Alfred di Lello in the 1920s. Barbecue Traditionally made with tomatoes, onions, brown sugar, garlic and vinegar.
Barbecue sauce is used to baste barbecued meat.
Bordelaise A brown sauce made with red or white wine, brown stock, bone marrow, shallots, parsley and herbs. Bordelaise sauce originated in France. Chile bean A paste or sauce made with fermented soybeans, dried chiles, garlic and other seasonings. Popular in Chinese and Korean dishes. Known as kochujang or kochu chang in Korean.