Question: "Red sauce" is a phrase used in what places?
About the article "Ketchup", section "Terminology".

Candidate passages:
In Argentina, a similar condiment known as "salsa golf", or "golf sauce," is a popular dressing for fries, burgers, and steak sandwiches.
According to tradition, the sauce was invented by Nobel laureate and restaurant patron Luis Federico Leloir at a golf club in Mar del Plata, Argentina, during the mid-1920s.
In Brazil, many fast food restaurants provide "rosé sauce" (equal parts mayonnaise and ketchup, sometimes with hot sauce added) alongside the traditional ketchup and mustard with fries and onion rings.
In Colombia, a sauce similar to fry sauce called "salsa rosada" (pink sauce) is widely used.
This sauce is packed commercially by many local distributors.
It is most commonly used on hot dogs, burgers, fries and chips (there is often a pack of "salsa rosada" taped onto chip bags)In Costa Rica, a salad dressing called "Salsa Rosada" (pink sauce) is served with a cabbage salad.
The main "Salsa Rosada" ingredients are ketchup and mayonnaise.
In Spain and Italy, a sauce named "salsa rosa" (pink sauce) is usually served along with shellfish or occasionally as a substitute for ketchup.
Its ingredients are ketchup and mayonnaise but proportions may vary.
In Belgium and the Netherlands, the mixture of mayonnaise and ketchup is known as "cocktailsaus", "whiskey cocktail" or "sauce cocktail", often refined with the addition of some paprika powder or whisky.
Mayonnaise and ketchup separately on a dish (usually fries) and topped with freshly chopped onion is known as "speciaal".
A mixture of ketchup, mayonnaise, finely chopped onion and sometimes spices is known as "riche", literally "rich sauce".
In France, many Turkish restaurants and other fast-food establishments serve fry sauce and call it "sauce américaine"; it is also common for customers to request "ketchup-mayo"—a dab of mayonnaise and a dab of ketchup—alongside their French fries at such places.
Both American sauce and the more thousand-island like "sauce cocktail" (somewhat similar to that of Iceland) can often be found in supermarkets, and occasionally also premixed "ketchup-mayo.
"In Germany, a popular product called 'Rot Weiss', meaning 'red white' is sold in toothpaste-style tubes, and consists of ketchup and mayonnaise, while "Pommes-Soße" ("Pommes" is the commonly used word for "Fries," so this is "Fry Sauce") is a lightly spiced mayonnaise.
In Iceland, a condiment similar to fry sauce called Kokteilsósa ("cocktail sauce") is popular.
Originally, the sauce was used with prawn cocktails—hence the name—but in course of time, it became indispensable with French fried potatoes.
However, Icelanders use the sauce with many other dishes, including hamburgers, pizza, hotdogs, and fried fish.
Substituting sour cream for some part of the mayonnaise is also popular, making the resulting sauce thicker.
In Ireland the sauce is commonly known as pink sauce, taco sauce, cocktail sauce or burger sauce and is enjoyed as an accompaniment to chicken goujons, chips and burgers.
In Macedonia, liberal amounts of ketchup and mayonnaise are often served with grilled sandwiches, French fries, and the ubiquitous Balkan hamburger-like pleskavica.
In French Polynesia, there's a similar sauce called "sauce lagon bleu" (blue lagoon sauce) which is made with mayo, ketchup, honey and a dash of pickels.
The "Lagon bleu" is a famous burger restaurant based in Taunoa, Tahiti and the original recipe of this sauce is a secret.
In Quebec, Canada, it is one of the standard sauces eaten with "fondue chinoise".
In the United Kingdom, it is mostly referred to as Burger Sauce and occasionally as Pink sauce.
It is commonly enjoyed as a topping to French fries and hamburgers.
Despite its popularity in kebab and chip shops and in fast-food vendors, it's notably unusual to find it available to buy as a commercial bottled product in supermarkets and stores.
In Venezuela, fry sauce is known as 'Salsa Rosada' (same as Costa Rica) and it's usually served at parties with snacks like Meatballs, Pigs in a blanket and Tequeños. 
Gravy is a traditional sauce used on roast dinner, which traditionally comprises roast potatoes, roast meat, boiled, steamed or roasted vegetables and, optionally, Yorkshire pudding, which are usually only eaten with beef.
The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking, flavored with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread.
Apple sauce, mint sauce and horseradish sauce are also used on meat (pork, lamb and beef respectively).
Salad cream is sometimes used on salads.
Ketchup (referred to colloquially as 'tomato sauce' or 'red sauce') and brown sauce are used on fast-food type dishes.
Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce.
Custard is a popular dessert sauce.
Some of these sauce traditions have been exported to former colonies such as the USA.
Other popular sauces include mushroom sauce, marie rose sauce (as used in a prawn cocktail), whiskey sauce (for serving with Haggis) and cheddar sauce (as used in cauliflower or macaroni and cheese). 
Wasakaka is a savory sauce used in Dominican cuisine, often on chicken.
It resembles the Chilean sauce pebre. 
Sauces and condiments are an important part of the Danish meal: Béarnaise sauce, served with steaks Brown sauce (Danish: "brun sovs"), served with just about anything and everything.
Variations include mushroom sauce, onion sauce and herbed brown sauce.
Horseradish sauce ("peberrodssovs"), a cream sauce served with roast beef or prime rib.
Sometimes frozen into individual servings for placement on hot roast beef.
Ketchup, a must with red sausages, along with mustard.
Mayonnaise, used in food preparation, and as a condiment with "pommes frites" (French fries).
A generous dollop of mayonnaise is generally placed on top of shrimp.
Mustard ("sennep").
A wide variety of mustards are available.
Traditional mustard is a sharp flavored, dark golden brown, but many other types are widely available and used, including dijon, honey-mustard and other specialty flavored variants.
Prepared salad mustard (yellow mustard) is generally eaten with red sausage or hot dogs.
A special sweet, dilled mustard is eaten with smoked salmon (laks).
Parsley sauce ("persillesovs"), a white sauce which is generously flavored with parsley.
Pepper sauce, served with steaks.
Remoulade, a very commonly used condiment.
A popular dipping sauce for "pommes frites" (French fries).
Whiskey sauce, served with steaks White sauce, often used with vegetables as a binding sauce (peas, peas and carrots, spinach, shredded cabbage).  
The term used for the sauce varies.
"Ketchup" (sometimes spelled "catsup" in American English, called "a failed attempt at Anglicization") is the dominant term in American English and Canadian English, with "catsup" being the prominent term in some southern US states.
In these dialects, "tomato sauce" refers to pasta sauce, and is not a synonym for ketchup.
"Tomato sauce" is more common in Commonwealth English (e.g., Australia, India, New Zealand and South Africa).
In British English, the two terms are interchangeable.
"Red sauce" is used in Welsh English, Scottish English, Irish English and some parts of England, such as the Black Country, and in South London, often contrasting with brown sauce with which it is often served but in Canadian and American English, "red sauce" refers to red spicy sauces (or sweet and sour sauce) and is not a synonym for ketchup.
The etymology of the word "ketchup" is unclear, with multiple competing theories: