15 Worst Rated North American Sauces

Lobster sauce is a sauce used in American-Chinese and Canadian-Chinese cuisine. It is characterized by a mild flavor and a base of meat stock instead of soy sauce. The sauce has many variations, but it usually contains garlic, ginger, chicken stock, eggs, starch, green onions, and fermented beans, while some recipes add soy sauce and pork mince to the combination. Despite the name, the sauce doesn't contain any lobster as it's a derivation of the dish known as shrimp with lobster sauce, which was invented in North America by Chinese cooks who were inspired by the Cantonese method of preparing lobster, but due to the fact that lobster was too expensive, they opted for shrimps instead.Expand

Mole coloradito is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinnamon, tomatoes, marjoram, bread, raisins, cumin, sesame seeds, mashed sweet plantains, and dark chocolate. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole coloradito should be brick-red in color, with spicy, smoky, tangy, and sweet flavors. This sauce is typically served with poultry.Expand

Red-eye gravy is a popular American sauce with a thin consistency, typically consisting of fried country ham drippings combined with brewed coffee or water, although some Southerners claim that the real red-eye is made without coffee. In either case, the gravy is typically served with the ham that was used to make it in the first place. It is sometimes consumed for breakfast with biscuits, along with grits and fried eggs. The gravy got its name after the fact that the ham drippings look like small red eyes. When combined with flour and thickened, red-eye gravy becomes the base for another type of sauce called Sawmill gravy.Expand

Steak sauce is a dark, sharply acidic, and mildly sweet condiment specifically engineered to cut through the heavy animal fats of roasted or grilled beef. A small pool of this thick, brown liquid usually sits directly on a ceramic plate right next to a massive ribeye or sirloin, ready to coat individual bites of meat. It also functions as a robust marinade before raw cuts ever hit the fire, or gets stirred straight into ground beef mixtures to inject intense moisture and tang into hamburger patties. The commercial origins of this exact flavor profile trace directly back to 1824 in the royal kitchens of the United Kingdom. Henderson William Brand, a chef working for King George IV, concocted a heavily spiced, vinegar-based liquid to mask the gamey flavors of aging meats. The monarch allegedly declared the condiment "A1," cementing a name that would eventually dominate grocery store shelves worldwide. After leaving the royal household, Brand established his own commercial manufacturing company in 1831, scaling up production and exporting the thick brown liquid worldwide. Crafting a batch from scratch starts with a heavy base of tomato paste or ketchup mixed with sharp malt vinegar. A large amount of dark molasses and sweet raisins is added to the pot to balance the intense acidity. Pungent ingredients like crushed garlic cloves, grated white onions, tamarind paste, and a few salty anchovy fillets are added to the liquid. A heavy dash of dried mustard powder and cracked black pepper rounds out the spice profile. The entire mixture boils aggressively over a hot stove, then reduces to a steady simmer until the raisins break down completely. A high-speed blender then purees the chunky liquid into a perfectly smooth, glossy sauce. Minor ingredient shifts easily alter the baseline tang. Some kitchens swap the malt vinegar for apple cider vinegar, introducing a distinct fruity sharpness. Others completely omit the tomatoes, building the sauce entirely around pureed mushrooms and dark soy sauce to maximize the savory umami notes. A distinct adaptation relies heavily on adding pureed peaches or dried plums to the boiling pot, creating a much sweeter, jam-like consistency that clings tightly to thick slices of grilled meat. Although British in origin, the sauce is extremely common in the United States as well.Expand

Mole manchamantel or tablecloth-stainer mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried ancho chili peppers, garlic, onions, pineapple, tomatoes, apples, pears, chorizo, peanuts, almonds, cloves, black peppercorns, cinnamon, oil, plantains, and chicken broth. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole manchamantel should have sweet, spicy, and fruity flavors. It's often served with roasted chicken, pork, tortillas, rice, or used in tamales. The name tablecloth-stainer mole refers to the fact that any small spill will leave a lasting mark on the tablecloth or your clothes.Expand

White barbecue sauce is an Alabama specialty, invented in 1925 by Bob Gibson at Big Bob Gibson's Bar-B-Q in Decatur. It is based on mayonnaise with the addition of salt, black pepper, sugar, and vinegar. This tangy sauce is typically used to dress chicken and pork. Unlike other sauce, the baste of white barbecue sauce permeates the meat and gives it flavors that are present in each bite.Expand

Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or corn flour. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole amarillo should be yellow in color, and it's typically served with potatoes, fish, mussels, chayote (Mexican squash), chicken, empanadas (with shredded chicken), and tamales. It can also be thinned into a broth with potatoes, beef, and green beans. Expand

Originating from Salt Lake City, Utah, fry sauce consists of a simple combination of equal parts ketchup and mayonnaise or one part ketchup and two parts mayonnaise. The sauce has a thick, smooth consistency and is characterized by its pink color. Originally, it was invented in the 1950s by Don Carlos Edwards, a chef who first served it in his restaurant called Don Carlos' Barbecue in Salt Lake City. Today, fry sauce is typically used as a dip for french fries or as a condiment for burgers, and some people add extra ingredients to the sauce such as garlic and various spices.Expand

This mole from Queretaro is traditionally made with pasilla and ancho chili peppers as key ingredients. Although there are a few versions, apart from chili peppers, it typically includes toasted tortillas, chicken stock, peanuts, onions, bolillo bread, walnuts, almonds, lard, chocolate, raisins, and dry-roasted tomatoes. It is enriched with a wide array of spices such as cumin, cloves, black pepper, allspice, and marjoram. Since Queretan mole is quite thick, it is usually spooned over chicken or turkey. When served, it is recommended to garnish this tasty mole with chopped coriander and nuts.Expand

Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth. Its richness is a direct result of the blend of white pine nuts, almonds, peanuts, and coconut oil. Traditionally, mole blanco is presented with pípí or chitapí, an edible flower growing on trees in Mixtec, Oaxaca. The sauce can be served with stuffed chile peppers, rabbit, or chicken dishes. In the past, mole blanco was prepared in a stone molcajete with a tejolote (Mexican mortar and pestle), but today's cooks are more likely to use a blender.Expand