The sauce was first popularised in the 1930s by the Café de Paris restaurant in Geneva, then owned by Arthur-François Dumont. This butter-based sauce is commonly served with grilled beef. Name the sauce.

This famous sauce is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Name this sauce.

This Tunisian hot chilli pepper paste is made from roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavours. Name this sauce.

This is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. The sauce comes in a green and red versions. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Name the sauce.

A savoury sauce made from a roux and a light stock, it is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. The name of this sauce is French for "velvet or velvety". Name this sauce.