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French mother sauces
Sauce from which other sauces are derived within the French cooking tradition / From Wikipedia, the free encyclopedia
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]
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.