Mother Sauces

The five mother sauces, a foundation of classical French cuisine, were codified by chef Auguste Escoffier. They serve as the base for countless derivative sauces:

1. Béchamel – A white sauce made from a roux (butter and flour) and milk.
2. Velouté – A light stock-based sauce thickened with a white roux, commonly paired with poultry or fish.
3. Espagnole – A rich brown sauce made from beef stock, tomatoes, and a brown roux, forming the base of demi-glace.
4. Tomato Sauce – A thick, flavorful sauce made from tomatoes, often with herbs and aromatics.
5. Hollandaise – A creamy, egg-based emulsion with butter and lemon, used in eggs Benedict .