Sauce whisks are usually the whisks that most people think of first when they think of whisks.
These whisks have curved tines joined at the handle, and are teardrop shaped.
They look similar to balloon whisks, but are for heavier-duty beating.
You can use these for heavy sauces and medium-heavy batters, but not doughs. They are excellent at eliminating lumps and introducing some air.
Sometimes called in English a “French Whisk.” The French call this whisk a “fouet à sauce.”