Tag: Derivatives of Mother Sauces

Mother sauces are the five foundational sauces in French cuisine, first classified by chef Auguste Escoffier. They include Béchamel (milk-based with roux), Velouté (light stock with roux), Espagnole (brown stock with roux and tomatoes), Tomato Sauce (tomato-based with seasonings), and Hollandaise (butter and egg yolk emulsion). These sauces serve as the base for countless derivative…