Various sauces accompanying savoury dishes may be divided in the following basic categories:
- White sauces
Basic white sauces include béchamel sauce, velouté sauce, bâtarde sauce and their variations.
- Brown sauces
Basic brown sauces include espagnole sauce, demi-glace, jus lié and their variations.
- Tomato sauces are based on fresh or canned tomatoes or tomato puree.
- Emulsified sauces
Basic emulsified sauces include hot sauces like hollandaise and béarnaise, and cold sauces like mayonnaise, and their variations.
Dessert sauces or syrups accompanying sweet dishes and desserts can be made with fruit or berry purees, sugar syrup, cream or custards, and flavoured with fruit, berries, nuts, chocolate, caramel, various spices or herbs, spirits, liqueurs, etc.