"Italian sauce." Brown sauce with white wine, mushrooms, onions and ham. Can also describe a sauce of tomatoes and mushrooms.

A velouté sauce with added cream, crayfish tails and truffles.

"Sauce of Lyon." Demi-glace sauce combined with onions sweated in butter and vinegar. It is usually served with liver or Vienna steak. It is thought that Lyonnaise sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a writer on protestant affairs and known as the protestant pope. It is said that he also invented sauce mornay, sauce chasseur and sauce porto.

Madeira sauce. Demi-glace sauce flavoured with Madeira, a fortified wine.

Unsalted butter blended with chopped parsley and lemon juice. It is usually served with a slice of fish or meat.

Hollandaise sauce flavoured with orange.

"Wine merchant's sauce." A sauce made with red wine and shallots.

A sauce made with tomatoes, olive oil and white wine.

Béchamel or hollandaise sauce with whipped cream mixed in just before it is served.