Lechon sauce is also known as liver sauce or

breadcrumb sauce made out of ground liver or

liver pâté, vinegar, sugar, and spices. A sweet,
tangy light-brown sauce used in roasts and the
pork dish called lechon.

Gravy is a sauce often made from the juices of

meats that run naturally during cooking and
thickened with wheat flour or cornstarch for
added texture.

Tomato sauce (also known as Neapolitan

sauce, or salsa di pomodoro in Italian) can
refer to a large number of different sauces
made primarily from tomatoes, usually to be
served as part of a dish, rather than as
a condiment.

Béchamel sauce also known as white sauce,

is made from a white roux (butter and flour)
and milk.

Oyster sauce describes a number of sauces

made by cooking oysters. The most common
in modern use is a viscous dark
brown condiment made
from oyster extracts, sugar, salt and water
thickened with corn starch.
Sweet and sour is a very popular sauce
in Filipino cuisine, with many different ways to
make it. This recipe is the style that would be
found in a Filipino restaurant, with a red
ketchup base.

Chili sauce is a condiment prepared with chili

peppers and sometimes red tomato as
primary ingredients. Chili sauce may
be hot, sweet or a combination thereof, and
may differ from hot sauce in that many sweet
or mild varieties exist, which is typically
lacking in hot sauces.

A Sour Dipping Sauce is used commonly in

chicharon and in other Filipino food. This
adds a distinct flavor that enhances the food
paired with it.

Vinaigrette is made by mixing an oil with

something acidic such as vinegar or lemon
juice. The mixture can be enhanced with salt,
herbs and/or spices.

Plum sauce is a viscous, light brown sweet

and sour condiment. It is used in Filipino
cuisine as a dip for deep-fried dishes, such
as spring rolls, egg rolls, noodles, and
deep-fried chicken balls as well as for roast
duck.