French Sauces   White Sauces | Brown Sauces | Tomato Sauces (or
Red Sauces) | Egg Yolk and Butter Sauces Egg Yolk and Oil Sauces
| Oil and Vinegar Sauces | Flavored Butter Sauces   White Sauces
In French cooking, traditional white sauces are one of two
types: those made with hot milk added to a white roux (such as
Béchamel sauce or Mornay sauce) or sauces made with hot broth or
stock added to a white roux (such as Velouté sauce). A roux is a
combination of flour and butter that are cooked together to be
used as a thickening agent for the sauce. The roux may be
referred to as a white, blonde, or brown roux, depending on the
amount of cooking time of the flour and butter mixture. The
mixture increasingly darkens the longer it cooks. Once the roux
is ready, the hot milk or stock is stirred into the roux to
create a thick sauce that may be seasoned with herbs and spices.
Béchamel Sauce  A basic French white sauce made by adding hot
milk to a white roux (heated butter mixed with flour). In an
early era, cream wa