<prompt> Likarolo tse tharo tse kholo tsa li-sauces tsa Fora ke life?nan  <response>: Instruction in English: What are the three major categories of French sauces? . Response in English: The three major categories of French sauces are:1. Les Sauces Brunes Brown Sauces - These are sauces that have a rich, dark color and are thick and flavorful. They are made from a base of brown roux along with a meat or vegetable stock and other ingredients such as wine or tomato paste. Examples of brown sauces include Espagnole sauce and Demi-glace.2. Les Sauces Blanches White Sauces - White sauces are creamy and smooth, and they are usually made from a base of béchamel sauce, which is a white roux combined with milk, or velouté sauce, which is a white roux combined with clear stock. Examples of white sauces include Béchamel, Mornay, and Sauce Suprême.3. Les Sauces Émulsionnées Emulsified Sauces - Emulsified sauces are thick, creamy sauces that are made by blending two ingredients, such as oil and vinegar, that would not normally mix together. They are often used as dressings or condiments. Examples of emulsified sauces include mayonnaise, hollandaise, and béarnaise sauce. . Response in Sesotho: Likarolo tse tharo tse kholo tsa li-sauces tsa Fora ke: 1. Les Sauces Brunes Soso e Sootho - Tsena ke li-sauces tse nang le mala o lefifi, o lefifi me li teteaneng ebile li monate. Li entsoe ho tloha motheong oa roux e sootho hammoho le setoko sa nama kapa meroho le lisebelisoa tse ling tse kang veine kapa pente ea tamati. Mehlala ea li-sauces tse sootho li kenyelletsa sauce ea Espagnole le Demi-glace. 2. Les Sauces Blanches White Sauces - Li-sauces tse tšoeu li monate ebile li boreleli, me hangata li etsoa ho tloha setsing sa béchamel sauce, e leng roux e tšoeu e kopantsoeng le lebese, kapa velouté sauce, e leng roux e tšoeu e kopantsoeng le ho hlaka. setokong. Mehlala ea li-sauce tse tšoeu li kenyelletsa Béchamel, Mornay, le Sauce Suprême. 3. Les Sauces Émulsionnées Emulsified Sauces - Li-sauces tse entsoeng ka emulsified ke li-sauces tse teteaneng, tse monate tse entsoeng ka ho kopanya metsoako e meli, e kang oli le asene, tseo ka tloaelo li neng li ke ke tsa tsoakana hammoho. Hangata li sebelisoa e le litlolo kapa li-condiments. Mehlala ea li-sauces tse entsoeng ka emulsified li kenyelletsa mayonnaise, hollandaise le béarnaise sauce. 