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