| A | B |
|---|
| Grand sauce | Also called "Mother" sauce. Used in the preparation of many other small sauces |
| Espagnole sauce | Brown stock thickened with brown roux and seasoned with aromatics and tomato |
| Demi glace | Equal parts espagnole sauce and brown veal stock, reduced by half |
| Jus lie | Clear, translucent sauce made from stock, usually thickened with a modified starch |
| Tomato sauce | Made by simmering tomatoes with stock, aromatics and other ingredients and then pureeing |
| Bechamel | White sauce made by thickening milk with a white roux |
| Veloute | White stock thickened with a blond roux |
| Hollandaise | Emulsion sauce made with clarified or melted butter and egg yolks |
| Coulis | Generally refers to a sauce made of pureed vegetables |
| Beurre Blanc | White wine butter sauce |
| Gastrique | Thick syrup made with caramelized sugar and vinegar |
| Pesto | Thick puree of an herb, may also contain grated cheese, nuts or seeds, and other seasonings |
