Although there are many different sauces, made in different ways, there are essentially 6 French sauces, from which most other sauces are made. Originally, the were 4 sauces and, depending on your source, some people insist there are now 7 sauces. Each sauce can also have daughter sauces, where extra ingredients are added to the basic sauce. Béchamel sauce - often more commonly known as a white sauce made with a roux of flour and butter cooked together. It is typically used in lasagne, macaroni cheese, pies or served with vegetables. The daughter sauces include mornay, which is a cheese sauce, delicious with fish and cauliflower cheese and also sauce soubise, otherwise known as onion sauce, which is delicious with meats, especially lamb. Mayonnaise sauce - this sauce is an emulsion of oil, egg yolks and an acid such as vinegar or lemon juice. It's creamy with a slight tang. Very often, French mayonnaise has mustard added to it for colour and flavour, which gives an added dimension, without tasting strong. It's delicious on salads, sandwiches, such as coronation chicken, with seafood and for dipping chips. A popular daughter sauce is tartar sauce which is typically served with fish and has the addition of capers and cornichons Velouté sauce - this sauce is very much like béchamel, except the milk is replaced by stock made from bones. It is typically served with chicken or seafood dishes. Suprême sauce is a daughter sauce that is used in the classic dish of chicken supreme, where cream is added to the sauce. Espagnole sauce - this sauce is more commonly known as brown sauce. It's made with brown stock, which is actually beef stock, with the addition of a mirepoix, (mixture of carrots, onions and celery), and tomato pureé. This is a rich sauce, which is usually made into a daughter sauce, such as demi-glace, where is it combined with more stock. It is normally served with meat, and is a more tasty version of the common gravy used on a roast dinner. The most well known daughter sauce is Bourguignonne, where the sauce is enhanced with a bouquet garni and Burgundy red wine. Tomato sauce - this is a thick and rich sauce simmered with with tomatoes, stock and a roux. It is typically served with pasta dishes. The most famous daughter sauce is Bolognaise, where the carrots, onions and celery are cooked as a base for flavour with minced beef. Hollandaise sauce - this sauce is another emulsion like mayonnaise but this time it is made with butter and egg yolks. The name hollandaise lterally means Dutch style, as the Dutch used a large amount of butter incooking. It's the sauce used to top poached egg is eggs benedict, and is often served with fish, chicken, asparagus and other vegetables. Béarnaise sauce is a daughter sauce with the addition of tarragon and shallots infused in wine and vineagar. It is particularly good with beef dishes but it is also delicious with chicken.