A hot, thick béchamel sauce with added egg yolks and lemon juice, cream and butter, served with vegetables and boiled fish.

"Champagne sauce." There are two versions of champagne sauce. Either a reduced demi-glace sauce mixed with champagne and a little cognac. Alternatively, champagne reduced, mixed with egg yolks and beaten with butter.

Chocolate sauce, may be hot or cold.

Lemon sauce

"Curry sauce." Velouté reduced with mirepoix, diced onions and apples, to which curry powder is added. It is finished with cream or coconut milk.

Lobster sauce

"English bread sauce." A sauce of seasoned milk boiled with an onion stuck with cloves, thickened with white breadcrumbs, finished with cream and butter. Traditionally this sauce is served with poultry dishes.

An aniseed flavoured sauce.

Parsley sauce

Green pepper sauce