A basic Sweet and Sour Sauce. Add 1/2 tin crushed pineapple to vary.
Thickened gravy (Jus-lié)
For preference use beef bones for roast beef gravy and the appropriate bones for lamb, veal, mutton, and pork.
A basic Velouté. After making this you then add soup stock, seasoning, vegetables, and thickening, and again boil and strain for the final product.
A basic cheese sauce
A basic white sauce (Béchamel)