Stocks and jus
1 White or brown stock
2 White chicken stock
3 Fish stock (fumet de poisson)
4 White vegetable stock
5 Brown vegetable stock
6 Beef jus
7 Lamb jus
8 Chicken jus
9 Red wine jus
10 Reduction of stock (glaze)

Gravy and derivatives
11 Roast gravy (jus róti)
12 Thickened gravy (jus-lié)
13 Pepper sauce (sauce poivrade)
14 Chasseur sauce (sauce chasseur)
15 Italian sauce (sauce italienne)
16 Brown onion sauce (sauce lyonnaise)
17 Madeira sauce (sauce Madère)
18 Piquant sauce (sauce piquante)
19 Robert sauce (sauce Robert)

White sauces
20 Béchamel sauce (white sauce)
21 Béchamel sauce (reduced fat)
22 Mornay sauce
23 Parsley sauce

Velouté sauces
24 Velouté (chicken, veal, mutton)
25 Fish velouté
26 Sauce supreme
27 Mushroom sauce
28 White wine sauce (sauce vin blanc)
29 shrimp sauce

Reduced sauces
30 Reduced veal stock for sauce
31 Reduchon of wine, stock and cream
32 Smitaine sauce (sauce smitane)

Curry sauce
33 Cury sauce (sauce kan)

Purée sauces
34 Soubise sauce
35 Bread sauce
36 Tomato sauce (sauce tomate)
37 Pesto

Cold sauces for hot food
38 Apple sauce
39 Horseradish sauce (sauce raifort)
40 Cranberry sauce
41 Tartare sauce (sauce tartare)
42 Mint sauce
43 Tomato and cucumber salsa
44 Salsa verde

Emulsified butter ssauces
45 Melted butter sauce (beurre fondu)
46 Butter sauce (beurre blanc)
47 Hollandaise sauce (sauce hollandaise)
48 Béarnaise sauce

Flavoured oils
49 Herb oil
50 Basil oil
51 Parsley oil
52 Garlic oil
53 Mint oil
54 Sundried tomato oil
55 Lemon oil

56 Walnut oil
57 Vanilla oil

Broths
58 Scotch broth
59Brown onion soup (soupe à l’oignon)
60 Minestrone

Cream soups
61 Cream of vegetable soup
62 Cream of green pea soup (crème St Germain
63 Cream of tomato soup (crème de tomates
fraiche)
64 Mushroom soup (crème de champignons)
65 Pulse soup with croutons
66 Chicken soup (crème de volaille or crème
reine)
67 Asparagus soup (crème d’asperges)
68 Cream of spinach and celery soup
69 Watercress soup

Purée soups
70 Vegetable purée soup
71 Potato soup (purée parmentier)
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72 Potato and watercress soup (purée
cressonnière)
73 Chilled leek and potato soup (vichyssoise)
74 Gazpacho
75 Tomato soup (potage de tomates)

76 Roasted red pepper and tomato soup
77 Roasted butternut squash soup
78 Carrot and butterbean soup
79 Lentil soup

Veloute soups
80 Pea velouté
81 Pumpkin velouté

Clear Soups
82 Clear soup (consommé) (basic recipe)

Chowders and bisques
83 New England clam chowder
84 Prawn bisque