Five classical sauces that are the basis for most other sauces.

A mother sauce made from milk and white roux.

A mother sauce made from brown stock and brown roux.

A mother sauce made from veal, chicken, or fish stock and a white or blond roux.

A mother sauce made from a stock and tomatoes (roux is optional).

Mother sauce that is an emulsion made from eggs, butter, and lemon.

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

Also known as derivative sauces, these are sauces made using one of the five mother sauces.

A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.