Refers to the five main sauces where all other sauces are derived from, they are: * brown sauce or demi glace * white sauce or béchamel * red sauce or tomato * butter sauce or hollandaise * blond sauce or velouté.
| Graph IRI | Count |
|---|---|
| http://dbkwik.webdatacommons.org | 4 |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
