1 White Sauce (Bechamel)
a Mornay Sauce - Bechamel + Parmesan cheese + cream + egg yolk served with fish egg and vegetables.
b Soubise Sauce - Bechamel + Sauted and mixed onion + pepper + nutmeg and strain served with egg and boiled fish.
c Onion Sauce - Bechamel + minced onion cooked in milk + seasoning + nutmeg with roast mutton and eggs.
2 Brown Sauce (Espagnole Sauce)
a Demi Glaze - 50% of brown stock + 50% of brown sauce reduce to half which is used to make other sauces.
b Chassenr Sauce - Demi glaze + mixed mushroom + sauted chooped shallot + chopped parsley served with veal cutlet,beef steak and grilled fish.
3 Tomato Sauce
a Itelienne Sauce (Neplotine Sauce) - Tomato sauce + demi glaze + chopped shallots + mushroom + lean ham + finelly chopped herbs with lamb cutlet and liver,pizza,etc.
a Itelienne Sauce (Neplotine Sauce) - Tomato sauce + demi glaze + chopped shallots + mushroom + lean ham + finelly chopped herbs with lamb cutlet and liver,pizza,etc.
b Provencale Sauce - Thin tomato sauce + sauted slice mushroom + chooped parsley + garlic + tomato concasse + sugar served with egg,fish and shell fish.
c Bar be que sauce - Tomato sauce + Ketchup + vinegar + sugar served with bar be que meals.
4 Veloute Sauce
a Allemande Sauce - Chicken veloute + egg yolks + mushroom trimming + cream + lemon juiceserved with poached chicken.
a Allemande Sauce - Chicken veloute + egg yolks + mushroom trimming + cream + lemon juiceserved with poached chicken.
b Supreme Sauce - Chicken veloute + white wine + parsley + shallots + mushroon + fress cream + egg yolk + lemon juice served with chicken.
c Normande Sauce - Fish veloute + mushroom + oyster sauce + fish fumet + chopped parsley + tomato concasse + sugar served with fish and shell fish.
5 Mayonnaise Sauce
a Tarter Sauce - Mayonnaice sauce + hard egg yolk + chopped gherkin + chopped pimentos + chopped onion + chives served with fried fish and shell fish.
a Tarter Sauce - Mayonnaice sauce + hard egg yolk + chopped gherkin + chopped pimentos + chopped onion + chives served with fried fish and shell fish.
b Remoulade Sauce - Mayonnaise sauce + mustard paste + chopped capers + parsley + gherkin + taragon and finish with anchovy essence served with fried fish,lobsters and cold meat.
c Cock Tail Sauce - Mayonnaise Sauce + tomato ketchup + worcester sauce + tobasco sauce + cream + lemon juice served with shell fish.
6 Hollandaise Sauce
a Bearnaise Sauce - Hollandaise sauce + chopped tarragon + cherisl served grilled fish and steak.
a Bearnaise Sauce - Hollandaise sauce + chopped tarragon + cherisl served grilled fish and steak.
b Choron Sauce - Bearnaise sauce + tomato puree served with grilled or sauted meat.
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