Can Any One Tell Me How To Make White Sauce, Herb Sauce And Tomato Sauce?

There are hundreds of recipes for the three sauces that you inquired about but I'll give you the basics and you can vary them on that.

White sauce is made simply by melting butter in a small sauce pan (be very careful so it doesn't burn). To the melted butter you whisk in a tablespoon or two of flour making a roux. Keep the heat at about medium. Slowly add warm milk to the roux, stirring constantly to avoid lumps. Continue adding the milk to the desired consistency for your sauce. To flavor this you can add salt and pepper (white pepper please) and cheeses such as parmesan (for a Béchamel sauce) or mild cheddar for a sauce to be used in a potato casserole.

Herb sauces can vary from a white sauce with herbs added (rosemary, tarragon, etc.) to a pesto, which is made in a food processor with basil, olive oil and pine nuts or walnuts.

Tomato sauces differ with the number of cooks making them. Obviously you need tomatoes, fresh, canned or, as I prefer, the ones in a box from Italy. The box variety has no preservatives and is the closest I have found to home preserves. With a tomato sauce you usually begin with sautéing garlic and maybe some onions in a good quality olive oil. Then you add tomatoes (chopped or pureed), some like tomato paste (for a thicker consistency), others add cooked sausages, ground beef or even pork chops. Out of all the sauces, tomato sauce is the one that should cook the longest.

Sauces are a cook's "signature" so you will have to try your hand at it until you find your own.

Tomato sauce
1 can 29 oz tomato sauce
1 teaspoon Italian seasoning
1 teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon black paper

Now take a 2-quart glass measure, combine tomato sauce, seasoning, sugar, garlic powder and pepper.
Cook them for 6 to 8 minutes or until mixture just begins to boil; stir frequently during cooking. Let it stand for 2 minutes and stir it before serving.

Herb white sauce
2 tablespoons margarine or butter
2 tablespoon flour
½ teaspoon salt
1 ¼ cups milk
2 teaspoon each chopped fresh basil, oregano and parsley

In a 2 cup glass measure, heat margarine for 50 to 60 seconds or until melted. Add flour and salt; stir to blend well.
Now add milk gradually, stirring constantly. Cook for 3 to 4 minutes or until mixture boils, stir every minute during cooking.

White sauce
2 tablespoon butter or margarine
2 tablespoon flour
½ teaspoon salt
1 ¼ cups milk

Now take 2 cup measure glass, heat butter for 50 to 60 seconds or until it melted. Add flour and salt and stir to blend well.
Add milk gradually, stirring constantly. Cook for 4 to 5 minutes or until mixtures boil.
Always blend these sauces well during cooking then it will give you best taste.