| A | B |
|---|
| Aioli | garlic and olive oil sauce |
| Bechamel | white sauce from milk and roux |
| Bearnaise | butter and egg yolks with vinegar, shallots, tarragon |
| Bordelaise | brown sauce with red wine, marrow |
| Hollandaise | egg yolks, butter and lemon juice |
| Madeira | brown sauce with Portuguese wine and butter |
| Mornay | Bechamel and gruyere cheese |
| Mousseline | Hollandaise and whipped cream |
| Remoulade | mayonnaise with pickle, capers, mustard, herbs |
| Tartare | mayonnaise with mustard,shallots, hard-boiled egg, capers |
| Veloute | white stock and a roux |
| Sabayon | Sweet sauce from egg yolks and white wine |
| Cumberland | port with herbs and currant jelly |
| Florentine | cream sauce with chopped spinach |
| Marinara | tomato based sauce with anchovies |
| Newburg | cream and egg yolk sauce with lobster butter |
| Perigueux | Madeira sauce with chopped truffles |
| Polonaise | fine bread crumbs in Meuniere butter |
| Roux | cooked mixture of equal parts flour and fat |
| Smitane | Veloute or brown sauce with sour cream and white wine |
