| 100% | HOLLANDAISE | 11 | Sauce made with butter, egg yolks and lemon juice |
| 65% | BEARNAISE | 9 | French sauce made with butter, eggs and herbs |
| 52% | ALFREDO | 7 | Creamy sauce made with Parmesan and butter |
| 51% | CUSTARD | 7 | Sweet sauce made with milk, eggs and sugar |
| 51% | CARBONARA | 9 | A pasta sauce made with egg, cured pork and cheese |
| 50% | SUZETTE | 7 | Served in a sauce made with orange juice, sugar and Grand Marnier |
| 49% | NOG | 3 | Holiday beverage made with milk and egg yolks |
| 49% | BRIOCHE | 7 | Sweet French bread made with eggs and butter |
| 49% | BECHAMEL | 8 | Basic white sauce made with milk, flour and butter |
| 49% | HUMMUS | 6 | Dip made with chickpeas, tahini and lemon juice |
| 48% | SORBET | 6 | Frozen dessert made with fruit juice, egg whites and sugar |
| 48% | POUNDCAKE | 9 | Dessert made with equal parts sugar, eggs, butter, and flour |
| 48% | AIOLI | 5 | Sauce often made with lemon juice |
| 45% | MOJO | 4 | Sauce made with orange juice |
| 44% | TZATZIKI | 8 | Sauce made with yogurt and cucumbers |
| 44% | AIOLI | 5 | Sauce made with garlic and olive oil |
| 44% | PESTO | 5 | Sauce made with basil and pine nuts |
| 44% | MOLE | 4 | Sauce made with chiles and sometimes chocolate |
| 44% | PESTOS | 6 | Sauces made with basil and pine nuts |
| 43% | PESTO | 5 | Sauce made with basil, garlic, and pine nuts |
| 43% | PAPRIKA | 7 | Sauce made with dried and ground red peppers |
| 43% | GRAVIES | 7 | Sauces made with meat juices that accompany roasts |
| 43% | BEARNAISE | 9 | Rich egg yolk and tarragon sauce |
| 43% | MORNAY | 6 | Sauce made with roux, milk and cheese |
| 43% | SCAMPI | 6 | Made with garlic and butter |
| 42% | CARAMEL | 7 | Sticky sweet substance made with butter and sugar |
| 42% | BECHAMEL | 8 | French sauce made with white roux and milk |
| 42% | PESTO | 5 | Pasta sauce made with basil and pine nuts |
| 42% | MOLENEGRO | 9 | Black sauce made with dried chiles and chocolate |
| 42% | PESTO | 5 | Italian green sauce made with basil and pine nuts |