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Bechmal Sauce is a bland, silky cream, white sauce.

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Veloute is a rich and savoury white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.

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Espagnole is a brown sauce made with brown stock and adding roasted bone, beef, vegetables, brown sugar and various seasonings. Usually used as base of sauces.

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Tomato Sauces are red sauces made with tomatos, having a thick sauce without thickeners.

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Hollandaise is a creamy yellow sauce of melted butter, egg yolks, and lemon juice or vinegar.

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