A sauce of tomatoes, sage and minced (US: ground) meat with vegetables and chicken livers, served with Parmesan cheese and pasta. Some people suggest that it should contain milk.

Bolognese sauce. A sauce of tomatoes, sage and minced (US: ground) meat with vegetables and chicken livers, served with Parmesan cheese and pasta. Some people suggest that milk is an essential ingredient.

A sauce of white wine, shallots, mushrooms and lemon juice.

A sauce made with white wine, a white velouté and tarragon, garnished with diced blanched beef marrow. Good with meat and grilled fish.

A velouté sauce with cider, paprika and mustard generally served with grilled meat and poultry.

"Bordelais sauce." A sauce of demi-glace with shallots, red or white wine and butter flavoured with thyme, bay leaf, tarragon and bone marrow.

A sauce made with white wine and a white velouté

"Butcher's sauce." Brown sauce for beef, tomatoes and onions.

"Burgundy sauce." A classic sauce of reduced red wine with shallots, parsley, thyme, bay leaf and mushroom trimmings, thickened with beurre manié and seasoned with cayenne pepper. It is served with a variety of foods, including snails, beef, eggs and poultry.

Sauce espagnole or sauce brune, brown sauce made from meat stock, flour and vegetables, with the reduced Volnay wine added, finished with crayfish butter, garnished with crayfish tails.