Béchamel sauce flavoured with garlic and grated Parmesan cheese, thickened with cream and egg yolks.
A white sauce with white wine, shallots, Worcestershire sauce, butter, and chopped chervil and parsley.
"Banker's sauce." Sauce suprême with tomato purée, Madeira wine, veal glaze and chopped black truffles.
"Bastard sauce." A hot, thick béchamel sauce with added egg yolks and lemon juice, cream and butter, served with vegetables and boiled fish. Apparently it is called "bastard" because of its indirect relationship with other classic sauces, a sort of bastard hollandaise sauce.
"Bavarian sauce." A hollandaise sauce flavoured with horseradish, thyme, bay, parsley, vinegar with crayfish butter and cream. Garnished with diced crayfish tails.
One of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil. This sauce is usually served with steaks or, less commonly, with lamb. It was first made around 1830 at Saint-Germain.
