BÉARNAISE SAUSE (Bair - Hay z)
A French sauce made with a reduction or vinegar, wine, tarragon, pepper corns and shallots and finished with egg yolks and butter.
BÉCHAMEL SAUSE (Bay - Shah - Mell)
A French leading sauce made by thickening milk with a white roux and adding seasonings also know as a cream sauce and a white sauce.
ESPAYNOLE SAUCE (Eggs - Spah - Noyl)
A French leading sauce made of brown stock, mirepoix and tomatoes and thickened by brown roux, it is often used to produce a demi glaze also known as brown sauce and Spanish sauce.
HOLLANDAISE SAUSE
A French leading Sause made from an emulsification of butter, eggs yolks and flavorings ,also known as Dutch sauce.
MILANAISE SAUSE
A French compound Sause made from a Demi - glaze flavored with tomatoes and garlic and garnished with mushrooms.
VELOUTE , SAUSE (Veh - loo - tay)
A French leading sauce made by thickening a meal stock, chicken stock or fish fumet with a white or golden roux, also known as a bland sauce
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