 For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow.A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, enjoying increasing popularity at high-end restaurants.Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including