The Mother Sauces
Béchamel, velouté, espagnole, hollandaise, and tomato are the five French mother sauces.
Mother sauces, created in the 19th century by French chef Auguste Escoffier, serve as the basis for a range of foods used to complement a wide range of dishes, including vegetables, fish, meat, casseroles, and pasta.
Bechamel
This was one of the first cooking classes, and it’s essential for making soufflés. This medium-thick white sauce is called béchamel in French
Espagnole is a basic brown sauce that is one of classical cuisine’s five sauces.
Velouté
Veloute. One of the most fundamental white sauces of French origin, made from a white stock