According to Auguste Escoffier's culinary guide, these five basic sauces are the absolute standard in French cuisine. Hollandaise sauce is made from butter, egg and lemon juice and is usually served with dishes with seafood, vegetables or asparagus.
Tomato sauce comes from Italian cuisine, where it was first introduced in writing by Pietro Andrea Mattioli in 1554. Béchamel sauce, also known as milk sauce, is a recipe for the light sauce, which can be used as a side, but also for binding or gratinating casseroles.