Béchamel
A white sauce made from butter, flour, and milk, which is a base for many other sauces and soufflés. Derivatives include:
Mornay: A variation of Béchamel made with butter, flour, warm milk or cream, and cheese
Soubise: Béchamel with sautéed onions, pepper, nutmeg, and strained
Cardinal: Béchamel with fish stock, truffle essence, lobster butter, and cayenne pepper
Onion sauce: Béchamel with minced onions cooked in milk, seasoning, and nutmeg
Velouté
A blonde sauce made from a blond roux and stock, such as fish, veal, or chicken. Velouté is often served with fish, pasta, and steamed vegetables. Derivatives include:
Sauce suprême: A classic French sauce made by finishing velouté with butter, cream, and lemon juice
White wine sauce: A derivative of velouté
Sauce Normandy: A derivative of velouté
Sauce allemande: A derivative of velouté
Espagnole
A basic brown sauce that’s a starting point for demi-glace, a rich sauce traditionally served with red meats
Chasseur sauce
Incorporates mushrooms, shallots, white wine, and tomatoes a la espagnole, and is commonly used with poultry
Hollandaise
A thick, yet airy warm emulsion sauce made with butter and eggs, with a rich, buttery flavor and a hint of acid
