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a rich white sauce made with milk infused with herbs and other flavorings
bechamel
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a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar
hollandaise
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onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper
tomato sauce
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a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks
veloute
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a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings; allowed to slowly reduce while being frequently skimmed; tomato paste or pureed tomatoes are added, and the sauce is further reduced
espagnole sauce
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