Sauces from France for meat. French sauces: recipes

In this article, we'll show you how to make vinaigrette, velouté, béchamel, hollandaise, demi-glace, and French mayonnaise. All these sauces are the basic sauces of French cuisine. They are both independent additions to dishes, and are the basis for more complex sauces.

1. Bechamel

French cuisine favourite. It is used, in particular, in the preparation of soufflés and lasagna.

Recipe:

Ingredients:

• 50 g flour;
• 20 g butter;
• 300 ml of milk;
• 20 g of vegetable oil;
• 40 g of hard cheese;
• 5-10 g of garlic oil;
• 1 g ground nutmeg;
• 2 g parsley;
• salt and pepper to taste.

Melt the butter in a saucepan, then add vegetable oil, flour and fry it until golden brown. Pour in milk, mix thoroughly, bring to a boil and remove from heat. Add nutmeg, salt, pepper and garlic oil. Finely chop the parsley, grate the cheese on a fine grater; add them to the mixture. Mix and let cool.

2. Velute

Velouté is used in stews such as chicken or turkey blankets.

Recipe:

Ingredients:

• 500 ml chicken broth;
• 20 g flour;
• 25 g butter;
• 1 yolk;
• 50 g sour cream;
• salt and pepper to taste.

Melt the butter in a saucepan and, while stirring, gradually add the flour. While the mass is not very hot, add chicken broth at room temperature and mix thoroughly. Bring to a boil, remove from heat and let cool slightly. At this time, mix the yolks with sour cream until smooth and then pour into the sauce. Mix.

3. Vinaigrette

Vinaigrette - universal dressing for salads; depending on the situation and the tastes of the chef, you can change its composition, for example, replace vegetable oil with olive or hazelnut oil, and wine vinegar with balsamic or French banyuls.

Recipe:

Ingredients:

• 10 ml sherry vinegar;
• 6 g Dijon mustard;
• 50 ml of vegetable oil;
• salt and sugar to taste.

Combine mustard with oil in a container, add salt and sugar, mix. Gradually add vinegar.

4. Dutch

Hollandaise can be the base for bearnaise or choron sauce.

Recipe:

Ingredients:

• 60 ml of heavy cream;
• 350 g shallots;
• 1 egg;
• 950 ml of dry white wine;
• 12 g pepper (black peas);
• 60 g parsley;
• 60 g cilantro;
• 60 g tarragon;
• 300 ml vegetable broth (celery stalks, carrots, onions);
• 120 g sherry vinegar;
• 180 g butter;
• 12 g chives;
• 60 g of garlic.

Separate the protein from the yolk. Reduce white wine, vegetable broth and vinegar in a water bath, add sprigs of cilantro, parsley and tarragon. Add yolks and beat with a whisk for 15 minutes. At the same time, melt the butter in another water bath, separate the whey and pour the melted butter into the mixture with the yolk. Beat with a whisk for three to four minutes until the mass thickens and turns white.

5. Demiglas

Demi-glace is often served with meat dishes, or it is included in their composition.

Recipe:

Ingredients:

• 150 g of onion;
• 150 g carrots;
• 100 g of garlic;
• 150 g of celery root;
• 100 g celery stalk;
• 200 ml of vegetable oil;
• 1 kg of beef bones;
• 100 g of tomatoes;
• 30 g of tomato paste;
• 100 g leeks;
• 500 g of white wine;
• 1 g black pepper (peas);
• 2 g bay leaf;
• 2 g of allspice;
• 5 liters of water.

Chop beef bones into small pieces. Cut carrots, onions, celery into large cubes and fry in a pan for five minutes; cut tomatoes into cubes. Add tomato paste and tomatoes to the mixture and fry for another 10-15 minutes. At this time, bake the beef bones in the oven at 180 degrees for 30-40 minutes until golden brown. Remove from oven and stir in vegetable mixture. Put everything in a deep saucepan, add white wine and boil lightly for one to two minutes to evaporate the alcohol. Add water, pepper, bay leaf and simmer over low heat for six to eight hours, stirring occasionally so that the bones do not burn. Remove the saucepan from the heat, strain the sauce through a sieve into the saucepan and simmer until thickened for another three to four hours.

6. Mayonnaise

Mayonnaise can be used as a dressing for salads or made into cocktail sauces and tartare.

Recipe:

Ingredients:

• 30 g Dijon mustard;
• 3 yolks;
• 350 ml of vegetable oil;
• 10-15 ml of sherry vinegar;
• salt - to taste
• pepper - to taste
• 2 g chives;
• 500 ml of white wine;
• 1 g black pepper (peas);
• bay leaf - 2 g
• allspice - 2 g
• 50 ml of water.

Finely chop the onion. In a container, mix mustard with yolks and, stirring constantly, gradually add vegetable oil. Add sherry vinegar, salt, pepper and onion. Mix with a whisk for three to four minutes until smooth.

Bernard Shaw is credited with the phrase "An architect hides his mistakes under ivy, a doctor in the ground, and a cook under sauce."

And indeed, the sauce is the same magic cooking stick that can turn a pumpkin into a carriage, and an ordinary vegetable salad into a feast for the stomach. It is the sauce that primarily forms the unique taste of the dish. No wonder specialists in the preparation of sauces (in French "saucier") are highly valued and in great demand.

As a rule, sauces are liquid or semi-liquid mixtures saturated with spices, which are served with meat, fish, side dishes, salads. At a time when mankind did not yet use refrigerators and food storage conditions left much to be desired, the purpose of making sauces was very prosaic: to mask the not too appetizing taste of stale foods. So, in ancient Rome, a sauce based on an extremely strong anchovy fish broth was widely used.

According to Webster's Dictionary, the word "sauce" goes back to the Latin "salsus", "salty" (as, by the way, the word "salad"). The very word "sauce" is of French origin, which is not surprising, because France gave the world many famous sauces. Moreover, sauces are one of the main advantages of classic French cuisine. Ambrose Bierce even quipped that sauces are replacing the French state religion. And the famous French culinary expert Brillat-Savarin wrote that you can learn how to cook and fry, but you can’t learn how to cook sauces - you need to be born with this talent, it is bestowed on man by God. (However, the same aphorism is sometimes attributed to another famous culinary specialist - Alexandre Dumas père).

At the beginning of the 20th century, the famous cook and culinary theorist Auguste Escoffier, nicknamed "the king of cooks and the chef of kings", created his own classification of French cuisine sauces, which is still accepted today. He divided all sauces into five families, each of which is based on the main (or "mother") sauce (grandes sauces or sauces meres). These are bechamel, veloute, espanol (Spanish sauce), hollandaise sauce and tomato sauce. With them, we will begin our conversation about sauces.

Bechamel

Bechamel was first mentioned in the famous treatise of the famous chef Francois La Varenne "French cuisine", which was published in 1651. It is believed that this sauce was named after the Marquis Louis de Bechamel, a rich and influential nobleman, who, however, had nothing to do with cooking. According to the classic Escoffier recipe, milk and a little salt are added to a lightly fried mixture of white flour and butter (in French cuisine, this mixture is called roux). Today, bechamel is often used to make lasagna, and is also served with pasta (sometimes with cheese).

Bechamel derivatives are the following sauces:
Mornay sauce (named after the Duc de Mornay): grated cheese is simply added to the bechamel. In the classic version, this is a mixture of Gruyère and Parmesan, although combinations of other cheeses (emmental, cheddar, and so on) are often used. It is served mainly with seafood and vegetables, although it is also good with pasta.
Nantua - shrimp (sometimes crayfish) and cream are added to bechamel.

Velut

A distant "relative" of bechamel velout (or "white sauce") can also boast of a respectable age - the first mention of it dates back to 1553. This is a sauce based on a light broth (from chicken, veal or even fish), which is thickened with a mixture of white flour and fat - usually butter (in fact, this is the roux that appears in the bechamel recipe). In American cuisine, bacon fat is sometimes used instead of butter. All this is seasoned with salt and pepper. Velut (or sauces based on it) are usually served with poultry and seafood.

The following well-known sauces are prepared on the basis of velout:
"Aurora" - add tomato puree (apparently, the red tint reminded the creators of this sauce of the "pink-fingered Eos").
hungarian sauce - add paprika, onion, white wine.
Venetian sauce - add tarragon, shallots, chervil.
german sauce(Allemande)- Lemon juice, egg yolk and heavy cream are added to the veal broth. Once upon a time, this sauce was also considered one of the main sauces of French cuisine. When the First World War began, the French renamed it "white" (sauce blonde), and then "Parisian".
Supreme - chicken veloute with heavy cream or crème fraiche, often with the addition of thinly sliced ​​and lightly fried mushrooms.
Vin blanc(Vin Blanc)- fish veloute with shallots, butter and white wine.

Espanyol(espagnole)

Spanish sauce is the main "brown" sauce in French cuisine. According to legend, a certain Spanish chef who came to the wedding of Louis XIII with Anne of Austria had a hand in its creation (remember the film "The Three Musketeers" - "Am I Spanish or not ?!"). Its basis is the same mixture of flour and butter, but fried to a dark brown hue. The mixture is added to a strong veal broth, where bones, pieces of beef, vegetables and seasonings are also placed. All this is simmered for a long time on low heat so that the sauce thickens and its volume decreases significantly. At the end, tomato sauce is added (this was supposedly the innovation proposed by the Spanish chef). Espagnol is usually cooked in large quantities and then frozen to be used when needed. As a rule, it is not used in its pure form, but in combination with other components (especially with spices).

hollandaise sauce(hollandaise)

Hollandaise sauce (or "hollandaise") is, in physical terms, an emulsion of egg yolks and melted butter. Its modern recipe dates from the 19th century. Butter is filtered through a strainer and gradually added to carefully beaten yolks. In this case, it is recommended to keep the sauce over boiling water (what is called a water bath). Usually the sauce is seasoned with lemon juice, salt and black, white or cayenne pepper (variants with grated nutmeg also exist). Approximate ratio of ingredients: for 3 large yolks - 3/4 cup butter, 2 tablespoons lemon juice and 3/4 teaspoon salt.
Serve this smooth, creamy sauce with fish, seafood, vegetables, and eggs. The preparation of hollandaise sauce requires some skill - at too high a temperature, the yolk will curdle and the emulsion may "decompose".

Hollandaise sauce variations include:
Bearnaise, or béarnaise sauce- to the emulsion of butter and yolks, instead of lemon juice, finely chopped shallots, chervil and tarragon boiled in vinegar or wine are added. Traditionally, béarnaise is served with a steak. It is allegedly called Bearn because it was created in a restaurant called the Pavilion of Henry IV, and this king was from the region of Bearn (the former kingdom of Navarre).
dijon sauce - Hollandaise sauce with Dijon mustard.
Another relative of hollandaise sauce is mayonnaise. This is one of the most famous sauces in the world. We are so used to it that we often forget that it is, in fact, also a sauce! The exact etymology of its name has not yet been clarified. According to one version, it comes from an old French word meaning "yolk"; on the other - from the city of Mahon on the island of Menorca (Balearic Islands). Allegedly, during the siege of this city, the French chef, for lack of a number of components (in particular, butter), had to improvise, and he came up with this sauce. When preparing mayonnaise, butter is replaced with vegetable oil, and vinegar is usually used instead of lemon juice; sometimes a little mustard is added to this, as well as spices. You can also make mayonnaise at home. An interesting fact: according to 2004 data, Russia was the only country in Europe where more mayonnaise was consumed than ketchup.

Mayonnaise in turn, it is also the basis for many other sauces. So, remoulade - this is mayonnaise with herbs (parsley, tarragon, etc.), mustard, capers and sometimes anchovy essence (or just anchovies). It is usually served with fish and seafood, as well as celery, meat and potato chips. Sauce Tartarus("tatar sauce") is mayonnaise with the addition of finely chopped greens (parsley, tarragon), pickles and mustard. It sometimes includes capers, gherkins, horseradish, and chopped boiled eggs. Initially, this sauce accompanied steak tartare, but now it is served with seafood. Finally the sauce "Thousand Islands" - a mixture of pinkish color, consisting of mayonnaise and tomato sauce (or ketchup) with the addition of finely chopped pickled or pickled cucumbers and other vegetables, as well as spices. Usually this sauce is served with salads. More exotic than the above is Russian dressing , which is made with mayonnaise, lobster broth, and a small amount of caviar. It should be noted that many sauces based on mayonnaise are called "Russian".

In many ways, it is similar to mayonnaise, a sauce popular in many Mediterranean countries. aioli from beaten egg yolk, olive oil and crushed garlic (sometimes with Dijon mustard). Its homeland, apparently, is Provence - it’s not for nothing that aioli is even called the butter of Provence (since there were almost no cows bred there). The name of the sauce comes from a combination of the words "garlic" and "oil" in the Provençal dialect.

Tomato sauce

Variations of this well-known family of sauces are commonly served with pasta, meats, and vegetables. Europeans adopted tomato sauce from the Aztecs when they realized that tomatoes, despite their suspiciously bright color, are not at all poisonous. The simplest tomato sauce is prepared as follows: chopped tomatoes are boiled over low heat in a pan with olive oil. Often, onion and garlic are pre-fried. Basil, parsley, oregano and other herbs are added to the sauce. There are variations of tomato sauce with garlic, olives, chili peppers, anchovies, and so on. So, often served with pasta sauce marinara It's seafood tomato sauce. Meat sauce is popular all over the world bolognese for pasta (tagliatelle or spaghetti).

The most famous tomato sauce is undoubtedly ketchup - a mixture of tomato concentrate, vinegar, salt, sugar and spices. Although the first recipes for ketchup can be found in early 19th-century American cookbooks, the word itself appears in a slightly different spelling as early as the 1690 English dictionary. It (the word, not modern ketchup) was brought by sailors sailing to Asia, where it apparently meant some kind of fish sauce - either in one of the dialects of Chinese, or in Malay. And only in the 19th century did they begin to call tomato sauce that way.

Very popular in Spanish and Mexican cuisine salsa - spicy tomato sauce (actually, in Spanish this word means "sauce"). Most famous red salsa ("salsa roja") of finely chopped tomatoes, chili peppers, onions, garlic and cilantro. And here green salsa (salsa verde) made from special Mexican green tomatoes. Salsa is usually served with Mexican dishes - tortillas or tacos.

Consider the 5 main sauces of French cuisine, which form the basis for future flavor variations. In French cooking, sauces are given considerable attention. They are served with hot and cold dishes, used as an ingredient, for example, the classic bechamel serves as the basis for lasagna. Sauces are used in high cuisine all over the world. But they are prepared not only by chefs, but by everyone who is interested in culinary skills.

Bechamel or King of sauces

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The famous béchamel opens the palette of five sauces of French cuisine.

To prepare it, you will need butter (50 g) and vegetable oil (2 tablespoons), milk (500 g) and flour (2 tablespoons). First, two types of butter are melted in a saucepan, flour is gradually mixed into the composition. The resulting mixture is called roux, it adds a mild creamy flavor to dishes, and it is used as a thickener in sauces. The color of the roux varies depending on the roasting of the flour: it can be white, golden, reddish or brown.

Milk is gradually poured into the mixture and, stirring constantly, the mass is allowed to boil. Add salt and cook, stirring, over low heat for another 10 minutes. The consistency is adjusted during cooking: if it is necessary to dilute, add milk, if it thickens, cook longer.

The sauce is served hot and serves as the basis for hot dishes.

Veloute or White Sauce

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It will require broth - chicken, fish or beef - which must first be boiled. Ready broth (500 g) is filtered, then infused. During this time, melt butter (50 g) and stir in flour (2 tablespoons). Unlike the previous sauce, vegetable oil is not added to the velout. The broth is poured into the cooled mixture and, stirring, cook for another hour. The finished sauce is served hot and, according to tradition, to the dish from the base of which the broth was cooked: toasted chicken legs, pieces of fish or beef. The sauce gives a deep, voluminous taste and fully justifies the cooking time.

Dutch

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Included in the main sauces of French cuisine, although it came from Holland. Prepared from butter (150 g), egg yolks (3 pcs.), Lemon juice (1 tablespoon), water (1 tablespoon) and salt. Two small pieces (15-20 g each) must be separated from the butter, and the main part should be melted and allowed to cool slightly. The yolks are separated from the whites and beat for 1 minute until thickened. Add lemon juice, water, salt and beat for another half a minute. Then the mixture is sent to a water bath, a piece of butter is added and whipped until creamy. Then the pan is removed, the second piece of butter is introduced into the cooling mixture and all the melted butter is gradually poured in. Beat the mixture until it thickens so that the sauce becomes like heavy cream. Salt and pepper can be added to taste.

Served warm and serves as the basis for hot dishes.

Tomato sauce

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To prepare tomato sauce, you need tomatoes (500 g), onions (1 pc.), Garlic (3 cloves), tarragon greens (bunch) and vegetable oil (1 tbsp. L.). Dry ingredients are ground in a blender and then boiled for about 2 hours. When cooking, air escapes from the mixture, and it acquires the usual red color. Then add salt, pepper, oil, mix and serve.

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Entered the map of sauces of French cuisine under Louis XIII. This interesting and complex recipe requires time and attention. To prepare it, you need: veal (500 g), carrots (2 pcs.), Onions (2 pcs.), Garlic (4 teeth), celery (2 pcs.), Dry white wine (500 ml), olive oil, flour (2 tablespoons), veal on the bone for broth (500 g).

Veal broth is cooked on the bone with the addition of onions, carrots and celery. After boiling, salt and pepper, then cook for another hour. While the broth is being cooked, cut the veal and vegetables into large pieces, put in a saucepan with a thick bottom, season with olive oil and put in a preheated oven for half an hour. In the middle of the process, the contents of the pan must be mixed. Then take out, sprinkle with flour, mix and return to the oven for another 10 minutes. Then put the pan on the fire, pour the wine into it, mix thoroughly and evaporate the liquid for 30 minutes. Then pour the finished broth and boil for at least three hours. When the sauce thickens, remove it from the heat, strain and add salt and pepper to taste. Served with veal and other meat dishes.

We have given a description of the classic sauces of French cuisine. If you want to try them at your banquet or at home, CaterMe will help you organize an event of the desired format and style. To do this, leave 1 application on the site, consider the available offers from catering companies and choose the best performer.

French sauces, the recipes of which we will consider a little further, always have a special taste and aroma. They can be safely used for dressing various salads and first courses, as well as for marinating meat or fish.

So what are the most delicious French sauces? We will describe the culinary recipes of several hearty and unusual dressings right now.

Making for salads

How should french sauces be made? Recipes for such dressings can include completely different ingredients. For example, for the cream sauce we need:

• fresh shallots - a small bunch;
• Dijon mustard - a small spoon;
• low-concentrated table vinegar (it is better to buy white balsamic) - about 100 ml;
• sunflower - 150 ml;
• cream as fresh as possible 30% fat content - 2 large spoons;
• salt, as well as any dried herbs and chopped white pepper - use at your discretion.

Cooking method

French sauces, the recipes of which involve the use of a mixture of dried salad herbs, are usually the most delicious and aromatic. To prepare such a dressing, the mentioned seasonings must be mixed with and salt, and then pour refined sunflower oil into them and

After cutting the shallots, it also needs to be added to the previously prepared mass. In addition, it is necessary to put it in the same container and it will give the sauce a special piquancy and aroma.

Final stage

After mixing all the components laid out in one container, they should be left aside for 5-8 minutes. After this time, the classic French sauce will be completely ready for use. It can be used as a marinade for any meat or fish product.

However, we do make a creamy dressing. In this regard, a fresh dairy product should be added to the finished mass. After thoroughly mixing the ingredients, they need to be seasoned again to taste with pepper and salt (if necessary), and then immediately served to guests.

What salads can be dressed?

French cuisine, sauces and marinades which can be used during the preparation of various meals, has always been popular in our country. But if this is your first time making a creamy dressing, then you will probably be worried about how to use it. It should be noted that this sauce can be seasoned not only with leafy salads, but also with those dishes where meat and even seafood are found.

Making Delicious White Meat Sauce (French Style)

The sauce recipes presented today do not require any expensive or rare ingredients. In this regard, absolutely everyone can make such fillings at home.

If you decide to present a meat product to the dinner table, then we suggest flavoring it with white French sauce in advance. To prepare it, we need:

• filtered drinking water - 1000 ml;
• melted lard - 2 large spoons;
• light flour - 10 g;
• table vinegar - a large spoon;
• large juicy carrot - 1 pc.;
• red bulbs - 2 heads;
• fresh garlic - 1 clove;
• garni - a small bunch;
• carnation - 2 pcs.;
• parsley - a few branches;
• salt and allspice peas - use at discretion.

Cooking process

French sauces, whose recipes are known to few, can be a great addition to the second meat course. To make this white dressing, you need to peel the vegetables and chop them into circles. After that, in a thick-walled pan, you need to heat the lard, and then put the carrots and onions. It is advisable to fry the ingredients until they are browned and become as soft as possible.

After the vegetables are ready, it is necessary to dissolve a large spoonful of light flour in one glass of ordinary water, and then pour it into the pan. There you also need to send a bunch of garni, cloves, parsley, as well as salt, allspice and vinegar. After waiting for the ingredients to boil, pour the rest of the water into them and pour the grated garlic clove. After 3-4 minutes, the sauce can be safely removed from the stove.

How to properly serve?

It is not enough just to know detailed recipes for sauces for every day. After all, it is very important to use them correctly. So, a white dressing for a meat product should be served for dinner only in a warm state. She needs to pour the entire second dish, and then immediately present it to the household.

French cheese sauce recipes

Cheesy French sauces are prepared quite easily and simply. They can be safely filled with pasta, as well as other main dishes.

So, we need:

• walnuts, peeled - 8 pcs.;
• any meat broth - about 250 ml;
• hard cheese - about 75 g;
• natural butter - a large spoon;
• refined olive oil - a large spoon;
• table salt, as well as ground white pepper - use at your discretion.

Step by step cooking process

In order for you to get a real French sauce, during its preparation it is necessary to strictly observe all the requirements described below:

1. Hard cheese needs to be grated on a small grater.
2. Peeled walnut kernels should be washed well, dried and crushed with a pusher. After that, they must be fried in heated butter.
3. After frying the walnuts, they should add refined olive oil, as well as grated hard cheese and any meat broth. All ingredients need to be heated well over medium heat until the mixture thickens. In this case, the sauce should be stirred regularly with a large spoon.
4. In conclusion, all components must be flavored with pepper and salt.

How and with what to serve?

If you follow all the recipe requirements for the preparation of this sauce, then you will get a tasty and fragrant dressing. It can be served with any meat dishes, as well as pasta and vegetables. It should be noted that walnuts give a special taste and aroma to this sauce.

Quick French Cheese Sauce

There are so many recipes for delicious French sauces. Finally, we want to introduce you to another cheese dressing, for the preparation of which you will need only a few free minutes.

So, soft in the amount of 200 g must be cut into small pieces, and then placed in a blender. Next, to the dairy product, put sour cream (150 g), fresh parsley, chives, pepper and salt. By whipping all the ingredients at high speed, you get a very tasty French cheese sauce that can be served with meat, spaghetti and vegetables. If desired, this dressing is allowed to additionally add any spices and seasonings.

There are only 5 classic French sauces: béchamel (white sauce), velouté, espanol (brown sauce), hollandaise (oloneise) and butter. You can also find another list of sauces in which there is no group of oil sauces or a group of tomato sauces is added. I don't think that's entirely true, since tomato sauce comes from America, and tomatoes are relatively new to Europe, and butter-based sauces have an important place in classic French cuisine.

There are no specific recipes in this article, my goal was different.

I tried to summarize in a table the most famous and popular derivatives of classic sauces in order to have a systematic idea of ​​which group this or that sauce belongs to and what characteristic ingredient it differs from the base or, as is often called in the literature, “parent” sauce.

Using the tables, you can choose the sauce that suits a particular dish, and then find the recipe for its preparation in the special literature.

Sauce "Bechamel" ("White Sauce") and its derivatives.

Bechamel sauce is one of the most commonly used and simple sauces. Such dishes as lasagne, moussaka, various soufflés and casseroles cannot do without bechamel. Cooking bechamel is definitely worth mastering!

Velute sauce and its derivatives.

Velute at first glance seems very similar to One of the five classic base sauces of French cuisine. It is also used as a component in many European dishes and as a base for various sauces., only broth is used instead of milk or cream. Nevertheless, this sauce was taken out by the French into an independent group - which means there is a reason for this!

Espanyol sauce (brown sauce) and its derivatives.

Espanyol is a great sauce, but it requires a very strong and flavorful beef broth. At home, when the sauce is prepared quite rarely and in small quantities, no one wants to spend time cooking the broth. If you can buy a good concentrated broth, feel free to use it. Today, even Michelin-starred chefs use industrial broths.

Sauce "Dutch" and its derivatives.

Hollandaise sauce is often referred to as mayonnaise because of the similarity in composition. In fact, the way it is - both olonnaise and mayonnaise are oil emulsions. But the taste and texture of these two sauces are completely different.

Sauce "Oil" and its derivatives.

Butter sauces have an almost identical composition, but their taste depends more on the degree of heating of the butter than on various additives.