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A Béchamel sauce with cream, butter, crayfish butter, and sometimes brandy. Usually served with seafood or eggs.

Milk, butter, and flour. Typically used in lasagna, moussaka, or as a base for other sauces.

A reduction of red wine with shallots, butter, and demi-glace. Traditionally served with grilled or roasted meats.

Egg yolks, clarified butter, and lemon juice or vinegar. Often served with eggs Benedict, asparagus, or fish.

A variation of Béarnaise sauce with added tomato puree. Served with meat or eggs.

A rich brown sauce made by reducing Espagnole sauce and brown stock. Used for meats, as the base for other sauces, or as a glaze.

Clarified butter, egg yolks, white wine vinegar, shallots, and tarragon. Commonly served with steak.

Stock (chicken or fish), butter, and flour. Used for chicken dishes, fish dishes, and as a base for other sauces.

Onions, butter, cream, and sometimes rice, pureed and mixed into a Béchamel sauce. Commonly served with rice dishes and poultry.

Tomatoes, vegetables, stock, and seasonings. Used for pasta, pizza, and as a base for other sauces.

Béchamel sauce with Gruyère and Parmesan cheese. Often used in mac and cheese, vegetables, or fish dishes.

Brown stock (usually veal), tomatoes, mirepoix (onions, carrots, and celery), and flour. Used as a base for demi-glace and served with red meats.

Onions caramelized in butter, combined with white wine and demi-glace. Named after the city of Lyon and great with meats.

A reduction of red wine, bone marrow, shallots, butter, and demi-glace. Excellent with steak and other red meats.

Fish velouté with cream, butter, egg yolks, and often with mushroom trimmings and oyster liquor. Served with fish and seafood dishes.

Demi-glace with mushrooms, shallots, and white wine, sometimes with tomatoes and parsley. Pairs well with poultry and game.

Mayonnaise base with herbs, capers, gherkins, anchovies, and mustard. Served cold with cold meats, fish, or French fries.

A brown mustard sauce with onions, white wine, and demi-glace. Often accompanies pork dishes.

White wine, shallots, parsley, and demi-glace, often with lemon juice and butter. Typically served with fish.