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Stocks, Sauces, and Broths (Stocks (Brown Stock (Made from beef, veal,…

- - - - A sauce made with equal parts fat and flour
    - - Veloute
        
        Made by thickening a light colored sauce
      - Espangole
        
        Made from thickened brown stock and contains some tomato product
      - Hollandaise
        
        Made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice.
      - Bechamel
        
        Made by thickening a milk with a white roux, seasonings and flavorings
      - Tomat
        
        Made by simmering tomato product with flavorings, seasonings, and stock or another liquid.