They are: 1  Sauce Bechamel, bÃ©chamel-milk based, sauce thickened with a white. 2  Roux Sauce, espagnole a fortified brown veal stock. 3  Sauce Sauce, veloute veloutÃ©-white stock, based sauce thickened with a roux or. 4  A Liaison, sauce hollandaise an emulsion of, egg yolk butter and lemon.  or vinegar
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