Classic French Sauces

Béchamel: A white sauce combining a roux (flour and butter) with milk and often grated nutmeg

Beurre Blanc: A hot emulsion sauce made of reduced liquid (typically wine, vinegar and shallots) to which cold butter is gradually added

Velouté: Made of chicken broth, white browned flour, and butter (a 50/50 roux)

Espagnole: Savory, rich, and slightly sweet, consisting of a brown stock, a brown roux (cooked flour and butter), a mirepoix (onions, carrots, and celery), and tomato paste or purée

Hollandaise: Rich emulsion of egg yolks, melted butter, and an acid (typically lemon juice or sometimes a vinegar reduction) and seasonings