| A | B |
|---|
| bechamel | white roux and milk |
| veloute | white or blond roux and veal, chicken or fish stock |
| brown or espagnole | brown stock and brown roux |
| tomato sauce | stock and tomatoes, not seasoned in any particular way |
| hollandaise | egg yolks, butter and lemon that forms an emulsion |
| cream | bechamel with cream instead of milk |
| soubise (soo-beez) | bechamel plus pureed onions |
| mushroom veloute | chicken veloute, cream mushrooms |
| supreme | chicken veloute reduced with cream |
| hungarian | chicken veloute, cream and Hungarian paprika |
| bordelaise | brown sauce, red wine and parsley |
| lyonnaise | brown sauce, sauteed onions, butter, white wine, vinegar |
| madeira | brown sauce plus madeira wine |
| creole | tomato sauce plus sweet peppers, onions, chopped tomatoes |
| Portguese | tomato sauce plus onions, chopped tomatoes, garlic and parsley |
| bernaise | hollandaise plus tarragon, white wine, vinegar and shallots |
| maltaise | hollandaise plus blood orange juice and zest |
| Allemande | veal veloute plus egg yolks |
| curry | veal veloute plus egg yolks and curry spices |
