Among the most popular types of sauces are the following:
Italian sauces contain a variety of ingredients.
Mexican sauce consists of all kind of chilies mixed with spices, unsweetened chocolate, peanuts and other ingredients. Mole is a popular Mexican sauce. The word mole comes from the word mulli- (from a native Mexican language called Nahuati), which simply means ‘sauce’. In Mexico the word is used for a number of sauces, some quite dissimilar.
Barbeque sauce, a regional American favorites, is frequently poured onto meat while grilling or barbequing it. Most barbeque sauces are tomato based with vinegar and sugar. Sugar is an important element of barbeque sauce, allowing it to caramelize during cooking and seal in the juices of the meat.
Marinades are usually an acid (such as vinegar, lemon juice, or wine) in which meat, poultry, or seafood is soaked to enhance flavor and tenderize.
Sauces and gravies occupy the largest share of the overall market for food add-ons. A whole range of flavors and varieties are available, and changing consumer preferences for low-fat, low-carb, and low-sodium products over the past decade are altering the sauce and gravy menu. Multi-cultural influences and demand for new flavors and healthier sauces will continue to drive development and trends in sauces and gravies.