Following table gives the basic sauces which are used in the production of many other sauces and extensions. Unless used as sauces in their own right these foundation sauces are not seasoned as the extraction of salts from other ingredients such as bones could result in an over-salty product.
| Sauce | Liquid | Thickening Agent | Cooking Time |
| Béchamel | milk | first stage roux | 20 mins |
| Velouté | white stock | second stage roux | 1 hour |
| Espagnole | brown stock | third stage roux | 6-8 hours |
| Jus lié | brown stock | cornflour or arrowroot | 2 hours |
| Demi-glace | brown stock | third stage roux | 1 hour |
| Tomato sauce | white stock | second stage roux | 1 hour |
| Béarnaise | melted butter | egg yolks | 30 mins |
| Hollandaise | melted butter | egg yolks | 30 mins |
| Mayonnaise | oil | egg yolks | 20 mins |
A large number of sauces can be produced from these foundation sauces, but in order to achieve a good quality derivative a great deal of attention needs to be given to the making of the basic item.