Basic white sauces  —  sauces blanches:

• Béchamel sauce  —  sauce béchamel
  A white sauce made with milk thickened with a white or blond roux. In addition to salt and pepper, the sauce may be flavoured with nutmeg, bay leaf, cloves, and/or onion. Béchamel sauce is used in gratin dishes and lasagne or to accompany egg, fish and vegetable dishes.

• Velouté sauce  —  sauce velouté
  A white sauce made with white veal, chicken or fish stock thickened with a white or blond roux. Velouté sauce may be used as a base for numerous other sauces.

• Bâtarde sauce  —  sauce bâtarde
  A white sauce made with white meat stock, vegetable cooking liquid or water thickened with kneaded butter  —  beurre manié. The sauce may be enriched with egg yolk and butter and flavoured with lemon juice. Bâtarde sauce may be used to accompany fish and vegetable dishes. It is also known as (English) butter sauce  —  sauce au beurre (à l'anglaise).

• Allemande sauce
  Reduced velouté sauce with added chicken, meat or fish stock and mushrooms, enriched with egg yolks, cream and butter.
  • Poulette sauce
    Allemande sauce flavoured with lemon juice and parsley.
  • Vénitienne sauce
    Allemande sauce mixed and cooked with vinegar, tarragon, chicken glaze, (green) butter and flavoured with nutmeg and herbs.
• Aurore sauce
  Béchamel or velouté sauce flavoured with tomato puree.
• Bercy sauce
  Thin velouté sauce flavoured with shallots cooked with white wine and fish stock, enriched with butter and parsley.
• Cardinal sauce
  Velouté sauce reduced with added fish or lobster stock, enriched with cream and flavoured with lobster butter and cayenne pepper (and truffles).
• Chivry sauce
  Reduced velouté sauce flavoured with herb butter (Chivry butter).
• Mornay sauce
  Béchamel sauce enriched with egg yolks and/or cream and grated cheese. Mornay sauce is most often used to coat gratin dishes.
• Nantua sauce
  Béchamel or velouté sauce flavoured with crayfish butter and brandy and enriched with cream.
• Normande sauce
  Fish velouté sauce flavoured with mushroom and fish fumet and enriched with egg yolks, cream and butter.
• Soubise sauce
  Béchamel sauce flavoured with onion puree and enriched with cream.
• Suprême sauce
  Reduced velouté sauce with added chicken stock, cream and butter, flavoured with mushroom fumet and lemon juice.
  • Banquière sauce
    Suprême sauce flavoured with Madeira and truffles.
  • Chantilly sauce
    Thick suprême sauce mixed with whipped cream.
  • Ivoire sauce
    Suprême sauce flavoured with reduced veal stock or white meat glaze.
  • Toulousaine sauce
    Suprême sauce thickened with egg yolks and cream.

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