Special Sub-Topic: Fractured Sauces Click Here To Play: Fractured Sauces

Hole end days

Hollandaise. This sauce is used as the main ingredient which makes Eggs Benedict so delicious. It is also a mother sauce, which means other ingredients can be added to it to make a totally different sauce for a different dish.

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Bechamel. This is a white flour/butter roux that is used in most lasagna dishes. You can add gruyere cheese to it to make a nice sauce that would be delicious over croque-monsieurs.

Cram for Heche

Creme Fraiche. This is a thickened live culture French sauce with a tangy taste that is remarkable in soup or over fresh or steamed vegetables.

Rim a laid

Remoulade. The French version of this sauce ranges anywhere from a white, to a creamy yellow color, whereas the Louisiana version is a ruddy color. The red tint comes from the addition of ingredients like ketchup, paprika and/or cayenne pepper.

Sod see key

Tzatziki & Tsatziki. Delicious Mediterranean yogurt/cucumber sauce that is creamy, tart and refreshing all at once. Perfect with gyros.

More sailor

Marsala. By far my favorite sauce to use over chicken and my own special cinnamon/tarragon rice. Its base is marsala wine and butter. White flour and mushrooms give it the qualities it needs for perfection!

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Worcestershire Sauce. One of my favorite sauces to cook with. Pronunciation on the name is a little ambiguous. My friend called it winchester sauce for good measure.

Chip Hold Lay Wrench

Chipotle Ranch. The mild smoky pepper and creamy ranch combination that is great with hamburgers and fries.

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Buffalo. Yum! I don't think I need to say anything more about this gameday wing soaker sauce.

See Long Troll I'm

Cilantro Lime. I discovered this sauce at Beef O'Brady's as a sauce for their super meat chili taco salad. I've put it to use at home in tacos, quesadilla burgers, and just as a fun dip.