allioli- sauce made of garlic and olive oil, hand beaten into a mayonnaise-like consistency with mortar and pestle.

chilindrón- sauce made from tomatoes, peppers, garlic, and chorizo.

garum- a black olive and anchovy paste, like French tapenade.

picada- a thickening or flavoring agent made from pounding nuts, garlic, parsley, saffron, cinnamon, and fried bread in a mortar.

romesco- spicey sauce of walnuts, pepper, garlic, parsley, etc. used mainly with fish.

rovelló- reddish mushroom, Lactarius sanguifluus, often used in meat stews such as fricando.

salsa verde- green sauce to accompany fish.

xanfaina- like the French ratatouille, vegetable stew of onions, peppers, tomato, and sometimes eggplant.

sofregit- a basic sauce made with oil, onions, and tomatoes.