French mother sauces

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based.[1][2] Different classifications of mother sauces have been proposed since at least the early 19th century.[3]

  1. ^ "Mother and Daughter: the Extended Family of Sauces". www.finedininglovers.com. Archived from the original on 24 October 2020. Retrieved 8 December 2020.
  2. ^ "Les sauces mères et leurs dérivés" [The mother sauces and their derivatives] (PDF). Académie de Rouen (in French). Archived (PDF) from the original on 12 December 2020. Retrieved 8 December 2020.
  3. ^ Carême 1833.