"Princess sauce." Velouté sauce with asparagus tips and truffles.

Creamy horseradish sauce

"Ravigote sauce." A piquante dressing made with vinegar flavoured with mustard, onions, gherkins (US: dill pickles) and capers.

A sauce made with wine, truffles and mushrooms.

A mayonnaise sauce made with mustard and with finely chopped gherkins (US: dill pickles) and capers, sometimes with anchovies. This is probably best known mixed with julienne of celeriac to make céleri rémoulade.

A rich sauce for fish of lobster and truffles. Especially good with sole.

"Robert sauce." A sauce of finely chopped onions stewed in butter, to which wine and vinegar are added, demi-glace and a little mustard. Usually served with pork cutlets.

Blue cheese dressing

A sauce for game of white wine, onions and soured cream (US: cultured sour cream).