求各种国外的酱料的英文名称和中文对照～

看得懂英文吧?下面是欧美六种基本酱料的名称,其他都是来自这六种的延伸.
* Allemande is based on stock with egg yolk & lemon juice
* Béchamel is based on flour and milk
* Espagnole is based on brown stock, beef etc.
* Velouté is based on a light broth, fish, chicken or veal.
* Tomato sauce
* Mayonnaise is not a sauce. Grrr... So this is not one of the mother sauces.哥..看得懂英文这个可看不懂...除了蛋黄酱和番茄酱其他不是法语就是德语吧...我希望多一点的，10多20多种在美洲比较常用的酱料。还有Dijonaisse这个貌似是种法师酱料，求翻译..兄弟，它的解释可都是英文啊。要知道很多食品来源可能是非英语国家，其命名肯定很复杂。难道解释你也看不明白？如果去寻找这么多延伸名称，可能要费一些周折。我就是要名字..那我买三明治还要跟人家说我要鸡蛋和切达奶酪加上法式鱼子调出来的酱么..我要英文名称和中文的对照..弄个10多20个的，弄好了追加100分都无所谓上面是英文，下面是汉语的翻译，可以对照着看。 Béchamel sauce( in English, in French) or besciamella (Italian),also known as white sauce (sauce blanche), is one of the mother sauces of French cuisine and is used in many recipes of the Italian cuisine, e.g. lasagne emiliane. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). （英语，法语）或besciamella（意大利语），或通俗的名称白汁沙司（调味白汁），是法国菜中的家常酱汁之一，并在意大利菜的很多食谱中被使用，如烤宽面条。它用来做为其它酱汁的基础（如茅内沙司，用干酪与贝夏梅尔调味白汁调配而成）。 A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the four "mother sauces" . The French chef Auguste Escoffier would later classify tomato, mayonnaise, and hollandaise among mother sauces as well. The term velouté is from the French adjectival form of velour, meaning velvety.瓦娄提酱，与阿勒曼德酱，贝夏梅尔酱和伊斯帕诺酱一样，是法国菜中被称作四大“家常酱”的酱汁（料）之一。法国厨师安格斯·伊斯考夫稍后也把西红柿，蛋黄酱和蛋黄奶油酸辣酱归入家常酱中。瓦娄提这个词源于法语词汇“丝绒”的形容词，意思是“如丝绒般柔软”。Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks, heavy cream, and seasoned with lemon juice. Velouté is one of the four mother sauces of classic French cuisine.阿勒曼德酱在法国菜中是以瓦娄提酱为基础，不过是用蛋黄，重奶油稠化，然后用柠檬汁调味。瓦娄提酱是经典法国菜中的四大家常酱之一。