White Roux: Bechamel (Milk Based)
Sandy Blond Roux: Velouté (Fond Blanc Based)
Brown Roux: Espagnole (Fond Brun Based)
Dark Roux: Cajun Creole Gumbo Stews (Rendered Fat)
Béchamel Based Sauce Examples:
Sauce Crème / Mousseline (Heavy Cream) (Cream, Milk, Yoghurt or White Cheese): Served with Poached Fish or Boiled Vegetables.
Sauce Soubise (Sauteed Onion Puree, Passed through Strainer): Served with Roast Mutton.
Sauce Nantua (Seafood or Crayfish Tails, Shrimp Butter + Cream): Served with Seafood.
Sauce Mornay (Gruyere Cheese +1 Egg Yolk): Served with Fish and Vegetables.
Sauce Moutarde (Hot English Mustard): Served with Grilled Herrings.
Sauce aux Oignons (Sauteed Chopped Onions):Served with Roast Mutton.
Sauce Persil (1 Tbsp Chopped Parsley): Served with Poached or Boiled Fish & Vegetables.