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Main ingredients: Oil, vinegar, and seasonings. Common uses: Salad dressings, marinades, and to flavor cooked vegetables.

Main ingredients: Brown stock (veal or beef), tomatoes, and a dark roux. Common uses: Basis for demi-glace, meat gravies, and other brown sauces.

Main ingredients: Equal parts of Espagnole sauce and brown stock, reduced by half. Common uses: Base for many brown sauces, meat dishes.

Main ingredients: Bechamel sauce, onion puree, and butter. Common uses: Served with rice, eggs, and poultry.

Main ingredients: Hollandaise sauce with added tomato purée. Common uses: Served with meats such as steak or eggs.

Main ingredients: Milk, butter, and flour. Common uses: Lasagna, creamy sauces, and base for other sauces.

Main ingredients: Egg yolks, oil, and vinegar or lemon juice. Common uses: Cold sauces, dressings, and as a spread in sandwiches.

Main ingredients: Tomatoes, vegetables, stock, and seasonings. Common uses: Pasta dishes, stews, and as a base for other sauces.

Main ingredients: White stock (chicken, veal, or fish), butter, and flour. Common uses: Basis for gravies, or served with poultry or fish.