???

I'm not a savory chef but down here in the South.

Most all the sauces primarily used are; Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce, Sweet & Sour

sauce, White or Brown gravy, Soy sauce and worcestershire sp? sauce.

HTH"s

Bechamel (White Sauce)

Tomato Sauce

Hollandaise

Mayonnaise

Brown Sauce

You can make most any sauce by varying those sauces. I think most restaurants use at least some of those sauces, if not all of them.

Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce,   that'  nice~~

just to old to be doing someones homework for free ;>O     

did i mention chimichurri sauce?

is this a trick question?

You're a student... so you know about your classic mother sauces, I am assuming.

And... you're a human being, so you know that your question is so broad as to be unanswerable. What is used in a contemporary french restaurant is not what is used in an Indian restaurant is not what is used in a Greek restaurant is not what is used in blahblahblah.

So what grade did we get?

at least im not the only fool who bothered to look into a post titled "???"

Here in Sweden, the most commonly used sauces on contemporary restaurant menus are:

-Red wine reduction

-Bearnaise

-Hollandaise

-Aioli

-Hovmästarsås (dill, mustard, vinegar, oil, sometimes some other additions. Served with salmon.)

-Skagenröra (mayonnaise-based sauce with prawns, dill, lemon and various other optional additions)

-Standard tomato sauce

-Clarified butter as a sauce for fish and a couple of other traditional dishes