United States
Barbecue Sauce
A thick, sweet-tangy American sauce of tomato, vinegar, sugar, and spices, brushed on or served alongside smoked meats.
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United States
Blue Cheese Dressing
A creamy, tangy dressing made with crumbled blue cheese, mayonnaise, buttermilk, and seasonings.
United States
Carolina Gold
A South Carolina barbecue sauce of yellow mustard, vinegar, and spices, distinctive for its color and tang.
United States
Carolina Style
The Carolina barbecue tradition of whole-hog pork with a thin, sharp vinegar-and-pepper sauce.
Chicago, United States
Chicago-style relish
A neon-green, sweet pickle relish essential to the Chicago-style hot dog.
United States
Chocolate Gravy
A sweet chocolate sauce thickened with flour and milk, spooned hot over biscuits — a Southern and Appalachian breakfast.
United States
Comeback Sauce
A Mississippi dipping sauce of mayonnaise, chili sauce, and spices — creamy, tangy, and slightly hot.
United States
Corn relish
A sweet-tangy pickle relish of corn, peppers, onion, and celery in a vinegar brine.
New Orleans, United States
Creole mustard
A coarse, spicy brown mustard made with vinegar and horseradish, a Louisiana pantry staple.
New Orleans, United States
Creole Sauce
A Louisiana tomato sauce simmered with onions, peppers, celery, garlic, and Creole seasonings.
United States
Crystal Hot Sauce
A Louisiana hot sauce of aged cayenne peppers and vinegar, milder and saltier than Tabasco.
United States
Fry Sauce
A Utah and Idaho condiment of ketchup and mayonnaise, sometimes with pickle relish.
United States
Green Goddess Dressing
A creamy herb dressing of anchovy, tarragon, chives, and lemon — invented at San Francisco's Palace Hotel.
United States
Henry Bain
A Louisville steakhouse sauce of chutney, Worcestershire, and tomato, served at the Pendennis Club.
United States
Italian Dressing
A vinaigrette of oil, vinegar, and Italian herbs — the bottled American pantry staple.
United States
Jezebel Sauce
A Southern condiment of pineapple preserves, apple jelly, horseradish, and mustard.
United States
Ketchup
The ubiquitous tomato condiment of vinegar, sugar, salt, and spices — the American table's default dip.
United States
Lobster Sauce
A Chinese-American cream sauce of butter, stock, egg, and lobster or shrimp, served over lobster or chicken.
United States
Louis Dressing
A West Coast seafood dressing of mayonnaise, chili sauce, cream, and seasonings — the Crab Louie partner.
United States
Mignonette Sauce
A French-American vinegar sauce of shallots, cracked pepper, and wine vinegar, served with raw oysters.
Bahamas
Old Sour
Key lime juice salted heavily and left to stand for weeks, often with bird peppers dropped in, then strained into a bottle.
United States
Ranch Dressing
A creamy buttermilk-herb dressing that became America's favorite — invented at a Santa Barbara dude ranch.
United States
Red-Eye Gravy
A Southern breakfast gravy made by deglazing a ham pan with black coffee.
United States
Russian Dressing
A creamy, pinkish salad dressing of mayonnaise, ketchup or chili sauce, and relish.
United States
Sausage Gravy
A Southern breakfast gravy of crumbled sausage, flour, milk, and black pepper, served over biscuits.
United States
Spicy brown mustard
A coarse, pungent brown mustard with a horseradish-like heat — the deli standard.
United States
Steak Sauce
A thick, tangy brown condiment for beef — Worcestershire-forward with tomato and spice.
Louisiana, United States
Tabasco Sauce
The Louisiana pepper sauce of aged tabasco peppers, vinegar, and salt — aged in oak barrels on Avery Island.
United States
Thousand Island Dressing
A creamy, pink dressing of mayonnaise, ketchup, and sweet pickle relish.
United States
White Barbecue Sauce
A North Alabama sauce of mayonnaise, vinegar, and horseradish — white, not red.
United States
Wojapi
A Native American berry sauce of chokecherries or other berries, thickened and served with fry bread or meat.
United States
Yellow mustard
The bright American ballpark mustard of turmeric, vinegar, and mustard seed.