Has white meat and aromatic vegetables which are partly and lightly roasted in fat. The color is developed by controlled reduction.

Is prepared from vegetables sautéed in fat, and then extracted with water. It is used in vegetarian cooking.

The flour is cooked carefully and slowly to avoid the emergence of color. (for béchamel and veloute)

is cooked more rapidly to a golden color

It is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

Mixture of brown roux and mirepoix with a nicely browned roux, herbs and sometimes tomato paste.

Is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.

Are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

These are tiny bite size, open faced sandwiches.