, but there are 5 main sauces. Espangole, Veloute, Bechamel, Tomato, and Hollandaise. Espangoles are usually brown sauces(utilizing veal stocks/brown stocks), veloutes are usually made from chicken or white stocks, bechamel's are cream and milk based, tomato is self-explanatory, and hollandaise is eggsz and butter emulsified.