Béchamel sauce
Serves 4:
1. lard an onion with a bay leaf and 2 cloves, place in a pan with 500 ml milk. Bring to the boil with the lid on and leave to infuse for approx. 20 mins.
2. Sweat 1 tbsp butter and 30 g flour in another pan while stirring. Stir in the milk, bring to the boil and simmer for 15 minutes. Season the finished gravy with nutmeg, salt and pepper.

Spicy gravy
For 4 people:
1. Brown 2 kg of beef bones in a pan for approx. 12 mins. Put the bones to one side and sauté 600 g greens with 2 quartered onions in the pan. Add the bones again.
2. Add 250 ml red wine, 1 slice of beef, 4 bay leaves and top up with water. Simmer for approx. 5 hours without the lid. Sieve the stock and reduce by half.

Hollandaise sauce
For 4 people:
1. beat 4 egg yolks, 3 tbsp white wine, 1 tbsp water, 1 pinch salt and sugar in a metal bowl with a whisk over a hot water bath.
2. beat until everything is thick and creamy. Melt 125 g butter in another pan and slowly stir into the egg yolk mixture. Once the desired consistency has been reached, season with salt, pepper and lemon juice.

Mushroom cream sauce
For 4 people:
1. Wash, clean and roughly chop 300 g of mushrooms and sauté in 1 tbsp of hot clarified butter. Finely chop 1 onion, add and also sauté.
2. Pour in 100 ml meat stock and 250 ml cream. Stir in 1 tbsp crème fraîche with a whisk and simmer gently, stirring constantly. Season to taste with salt and freshly ground pepper.