Well this is the question which has always created a confusion for the students because no one gives a clear information about the mother sauces. As per my knowledge-
The five leading sauces are
- Bechamel Sauce
- Velouté Sauce
- Espagnole Sauce
- Hollandaise Sauce
- Tomato Sauce
Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French “grande cuisine,” came up with the methodology in the early 1800’s by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking.
Know the basics and you’ll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives.
NOTE: Mayonnaise sauce was later included in the list of mother sauces (not Grand Sauces).