Sauces play an important role in the preparation of cuisines of different countries. For example, in England, meat sauce is a traditional sauce that is usually consumed with grilled meat. Apple sauce and mint sauce are also consumed with meat. Ketchup and brown sauce are also used more often with dishes that are prepared quickly. In France, sauces also play an important role in the preparation of French cuisine. French sauces are thickened using starch or flour that is fried in butter. In China, sauces are prepared from fermented soybeans or black beans with various oils. People in Southeast Asia, such as Thailand and Vietnam, also use sauces that are made with fermented fish. In general, sauces can be made thin or thick. Thin sauces are usually just oil, vinegar, or lemon juice, plus a little salt and pepper, and are also called simple sauces. Thick sauces use ingredients such as tomato paste or other pastes, wheat flour, corn flour or starch, and egg yolks to thicken the sauce.
* For salads: French dressing and mayonnaise.
* For main courses: barbecue sauce, butter sauce, cheese sauce, gravy sauce, hollandaise sauce, tartar sauce, tomato sauce and ketchup, and white sauce.
* For desserts: chocolate sauce and fruit sauce.