Basic cold emulsified sauces  —  sauces émulsionnées froides:

• Mayonnaise sauce  —  sauce mayonnaise
  A thick emulsion of raw egg yolks and oil. In some mayonnaise sauces the egg yolks may be (partially) cooked.
  The yolks, with a pinch of salt and pepper, are first lightly beaten. Then the oil is whisked in, first added slowly just a drop at a time, until an emulsion starts to form. As the mayonnaise starts to thicken, the quantity of oil added may be increased.
  It is very important to have the egg yolks and oil at the same temperature. Otherwise the mayonnaise may easily split.
  In addition to salt and pepper, mayonnaise may be flavoured with vinegar, mustard, garlic, tomato puree, anchovy, fresh herbs, spices, etc. It is also used as a base for numerous other sauces.

See a recipe for basic mayonnaise.

• Aïoli
  Provençal mayonnaise sauce made with garlic. Cooked potato may be added to the sauce.
• Andalouse mayonnaise
  Mayonnaise flavoured with tomato puree, onion, garlic and green and red bell pepper.
• Antiboise sauce
  Mayonnaise flavoured with tomato puree and anchovies.
• Cambridge sauce
  English mayonnaise sauce made with hard-boiled egg yolks, anchovies, mustard, capers, herbs, vinegar and oil.
• Chantilly mayonnaise
  Mayonnaise mixed with whipped cream.
• Collée mayonnaise
  Aspic mayonnaise; mayonnaise mixed with gelatine. It is mainly used to decorate cold dishes.
• Dijonnaise sauce
  Mayonnaise sauce made with hard-boiled egg yolks, Dijon mustard, lemon juice and oil.
• Gribiche sauce
  Mayonnaise sauce made with hard-boiled egg yolk, wine vinegar, caper, parsley, chervil, tarragon and hard-boiled egg white cut into julienne strips. Raw egg yolk, mustard, oil, pickled gherkin and Worcestershire sauce may also be added to the sauce.
• Herb mayonnaise
  Mayonnaise aux fines herbes; mayonnaise flavoured with green herbs (chervil, parsley, tarragon).
• Indian mayonnaise
  Mayonnaise flavoured with curry powder and chives.
• Maltaise mayonnaise
  Mayonnaise flavoured with blood orange juice (and zest).
• Pistou
  Provençal sauce made with garlic, tomato, basil, Parmesan cheese and oil.
• Ravigote mayonnaise
  Mayonnaise flavoured with shallots and chopped fresh herbs (chervil, chives, watercress, etc).
• Rémoulade sauce
  Mayonnaise flavoured with chopped gherkins, capers, anchovy essence, herbs, onion and/or mustard.
• Rhode Island sauce
  Mayonnaise flavoured with tomato puree, green apple, white wine and horseradish.
• Rouille
  Mayonnaise flavoured with pureed red bell pepper and/or garlic.
• Russian sauce
  Mayonnaise flavoured with caviar (and lobster liver paste and mild mustard).
• Sauce verte
  Green mayonnaise sauce flavoured with pureed spinach, parsley, watercress, chervil, tarragon, chives, etc.
• Swedish sauce
  Mayonnaise flavoured with apple puree, white wine and horseradish.
• Tartare sauce
  Mayonnaise sauce made with hard-boiled egg yolk, flavoured with chopped onion, chives and/or chervil. Tartare sauce is served with fish.
• Vincent sauce
  Mayonnaise flavoured with pureed green herbs (sorrel, watercress, chervil, chives, parsley, sage and/or mint) and chopped hard-boiled egg.

Note: the ingredients used in cooking or flavouring basic sauces may vary a great deal depending on the recipe.