Sriracha is a famous Hot Chili Sauce from Huy Fong Foodstuff Company. Huy Fong make three products: Sriracha, Chili Garlic and Sambal Oelek. They all use the same chili MASH, which is mixed with salt and vinegar and stored in these blue barrels. If you just want to taste chilis that's Sambal Oelek. But add some garlic from Gilderoy, California, to make Chili Garlic, and if you take that Chili Garlic and add a little sugar and puree it, you have Sriracha. Sriracha hot chili sauce is the most popular by far.
Hollaindaise is known as a mother sauce and bernaise is an offshoot of it. Hollaindaise is made with clarified butter, egg yolks, salt, and lemon juice. Bernaise has a tarragon vinegar reduction added to it. I personally like to put tabasco and/or worcestershire and parsley in mine also. It adds color and flavor. There is also maltaise sauce which is blood orange puree added to hollandaise along with several others which are evading my brain at the moment.
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
Sauces (no apostrophes)
pink sauce
rojo chili sauce is red chilis sauce, which is sauce made of red chiles
Bolognese sauce is meat sauce.
The homonym for "sauce" is "source."
Extra sauce will give you more sauce than just the usual amount of sauce.
Either barbecue sauce or even hot sauce
because duck sauce is made from duck and is a sauce.
Brix in sauce is a combo of sauce and brix