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

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

Milk, butter, and flour. Typically used in lasagna, moussaka, or 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.

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.

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

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

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

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

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

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

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

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

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

White wine vinegar, shallots, herbs (tarragon, chervil, etc.), and capers, often served cold as a dressing or dip.

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

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