Savoury sauces
Various sauces accompanying savoury dishes may be divided in the following basic categories:

• White sauces
  Basic white sauces include béchamel sauce, velouté sauce, bâtarde sauce and their variations.

• Brown sauces
  Basic brown sauces include espagnole sauce, demi-glace, jus lié and their variations.

• Tomato sauces are based on fresh or canned tomatoes or tomato puree.

• Emulsified sauces
  Basic emulsified sauces include hot sauces like hollandaise and béarnaise, and cold sauces like mayonnaise, and their variations.

• Vinaigrette sauces are based on the mixture of oil and vinegar.

• Butter sauces
  Basic butter sauces include hot butter sauces and cold flavoured butters (compound butters) and their variations.

Sweet sauces
Dessert sauces or syrups accompanying sweet dishes and desserts can be made with fruit or berry purees, sugar syrup, cream or custards, and flavoured with fruit, berries, nuts, chocolate, caramel, various spices or herbs, spirits, liqueurs, etc.