Composition: Typically made from a base of vegetables, fruits, dairy, oils, or stocks, combined with seasonings, spices, and thickeners. Types: Tomato-based sauces – ketchup, marinara, pasta sauces. Cream-based sauces – béchamel, Alfredo. Soy and chili sauces – used in Asian cuisine. Condiment sauces – barbecue, mustard, mayonnaise. Uses: Added to cooked dishes, used as dips, marinades, or toppings. Forms: Liquid, paste, or semi-thick consistency depending on the type.