Béchamel – white sauce or cream sauce
Demi-glace – reduced and fortified brown meat sauce
Espagnole – basic brown meat sauce
Hollandaise – sauce made with egg yolks and melted butter served warm
Mayonnaise – sauce made with egg yolks and oil, served cold
Tomato sauce
Velouté – white sauce made with veal, chicken or fish stock thickened with roux.
French Mother Sauces
