the 5 French mother sauces.

 The 5 French mother sauces

Béchamel                       

Base: whole milk, with roux  
notes: pepper, clove
derivative sauces: mornay, cream, soubise, nantua, cheddar       
dishes: casseroles, pastas, creamy soups

Velouté                                                     

Base: white stock, white roux
notes: chicken or other white meat
derivative sauces: supreme, Hungarian, normande, venetian, allemande
dishes: meats, vegetables

Espagnole           

Base: brown stock, brown roux
notes: onion, celery, marrow
derivative sauces: demi-glace, Robert, charcutiere, mushroom, burgundy
dishes: beef, duck, other dark meats

Hollandaise                    

Base: egg yolks, butter
notes: lemon
derivative sauces: béarnaise, Choron, maltaise, mousseline
dishes: eggs benedict, poultry, fish, vegetables

Tomato                         

Base: tomatoes, roux
notes: pork’s, herbs
derivative sauces: creole, Algerian, portugaise , Provençal, marinara
dishes: pastas, roasts, stews, vegetable, eggs