Ketchup:

Originally derived from a fermented fish sauce from Southeast Asia known as “kê-tsiap,” ketchup made its way to the U.S. in the 18th century (read more). The American version evolved into a tomato-based sauce, sweetened with sugar and vinegar, becoming a household staple.

Ranch Dressing:

Invented in the 1950s by Steve Henson at his Hidden Valley Ranch in California, ranch dressing quickly became America’s favourite salad dressing. Made from buttermilk, garlic, onion, herbs, and spices mixed with mayonnaise or sour cream, it has a creamy texture and a mild, savory flavour.

Thousand Island Dressing:

This dressing was reportedly created in the early 20th century in the Thousand Islands region along the U.S.-Canada border. It’s a mix of mayonnaise, ketchup, and relish, sometimes with chopped eggs or onions, making it a popular topping for salads and burgers.

Buffalo Sauce:

A more recent classic, Buffalo Sauce was invented in 1964 at the Anchor Bar in Buffalo, New York. It’s a simple mix of hot sauce and melted butter, giving it a creamy, spicy flavour perfect for coating chicken wings.

Barbecue Sauce:

Barbecue sauce has deep roots in American culinary history, with regional variations shaping its identity. Southern-style BBQ sauces range from the tangy vinegar-based sauces of North Carolina to the thick, smoky, and slightly sweet tomato-based versions popular in Kansas City. Molasses, mustard, and even fruit juices are often used to create a balance of flavors that complement grilled and smoked meats.

Honey Mustard:

A perfect blend of sweet and tangy, honey mustard gained popularity in the U.S. as a dipping sauce and a salad dressing. While mustard itself dates back centuries, the addition of honey created a smoother, milder condiment that pairs well with chicken, pretzels, and sandwiches. The balance of spice and sweetness makes it a favorite among those who prefer a milder kick.

Tartar Sauce:

Originally inspired by French cuisine, tartar sauce became an American seafood staple. The creamy condiment, made from mayonnaise, pickles, capers, and lemon juice, enhances fried fish with its tangy richness. Some variations include Dijon mustard or fresh herbs for added depth of flavor.

White Sauce (Alabama White BBQ Sauce):

Unlike traditional barbecue sauces, Alabama white sauce is a tangy, mayonnaise-based creation known for its creamy texture and peppery bite. It was made famous by Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, where it’s primarily used as a finishing sauce for smoked chicken.

Comeback Sauce:

A Southern favorite with origins in Mississippi, comeback sauce is a versatile dressing with a bold kick. Typically made with mayonnaise, ketchup, hot sauce, Worcestershire sauce, and a blend of spices, this zesty sauce is often used as a dip for fried foods or a spread for sandwiches.

Chili Sauce:

Not to be confused with hot sauce, American-style chili sauce is a thick, tomato-based condiment similar to ketchup but with a spicier, chunkier consistency. Often used as a topping for burgers, hot dogs, and meatloaf, it contains ingredients like onions, bell peppers, and chili powder to create a deeper, more robust flavor.

Mumbo Sauce:

A regional favorite in Washington, D.C., and Chicago, mumbo sauce is a sweet, tangy, and slightly spicy condiment often drizzled over fried chicken, French fries, and ribs. Though its origins are debated, its distinctive flavor, which combines elements of barbecue sauce and sweet-and-sour sauce, has made it a beloved staple in certain urban food scenes.