"Newburg sauce." A sauce of Madeira, brandy and cream, often served with lobster.

A sauce made with vermouth.

A sauce made of butter heated until it is nut brown in colour.

A rich, white, veal velouté sauce with white wine and mushroom essence, thickened with cream, white pepper and beaten egg yolks, seasoned with lemon juice. It is used with rich veal and chicken dishes. One of the basic sauces. I have seen this referred to as having originated in the rich pasturelands of Bavaria and, alternatively, named for its blonde colour rather than for the country of origin.

A sauce made with Madeira and flavoured with truffles.

"Piquant sauce." A sharp sauce based on white wine with vinegar, shallots, capers, gherkins (US: dill pickles) and tarragon.

Demi-glace sauce with white wine, vinegar and black peppercorns, usually for venison or hare.

A rich white sauce with buttered onions, mushrooms and white wine.