How can I make sauces for plating effects?

[chefsbb]

Go buy a bottle of dark molasses drizzle with a spoon onto white plate. Practice makes perfect.

[Harpua]

I think a roasted red pepper puree may come in handy as well. It is very bright. I also agree about the infused oils: chive oil, chile oil, cilantro, etc.. very pretty, especially on top of tomato based soups!

I think a good "squeeze bottle" to have for steak is perhaps a horseradish, sour cream mixture blended with chives. It yields a light green color. Then again, I think it may look tacky coming out of a squeeze bottle, unless it's thinned out a bit.

edit: Perhaps some sort of black pepper sauce would be good. I've never attempted. Does anyone have any ideas for this? I'm a spice fiend.