Basic Salad Dressing (Vinaigrette)Béarnaise SauceBéchamel (White Sauce)Court bouillonThis is similar ro chicken broth but using seafood or fish ( shells, or bones)Hollandaise sauceA standard! This is used in many recipes: eggs Benedict being one of them.
Cook this in the thickest pot you have. The challenge is to thicken without over cooking/ curdling so be carefull and do not leave it!
If you need to keep it warm, do so in a double boiler over simmering water to prevent overheating.
MayonnaiseWhy buy it when you can make your own?