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A rich white sauce made with milk and seasoned with herbs, spices, and other flavorings - has a creamy, Unami flavoring
~ often paired with lasagna, kinds of pasta, and white meat (etc...)
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how to make

# data[].attributes.body
A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks - A bland and neutral flavor
~ often paired with meat or soup
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how to make

# data[].attributes.body
A basic brown sauce. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced - A rich and strong flavoring
~ often paired with beefy sauces and red meats
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how to make

# data[].attributes.body
A creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, served, especially with fish - A rich, acidic, and buttery favoring
~ often paired with eggs, fish, and vegetables
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how to make

# data[].attributes.body
A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion, and garlic - A Unami flavoring
~ often paired with pasta and meat
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how to make