When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.
The Five French Mother Sauces
The five mother sauces of cooking are some of the most significant contributions to modern-day cuisine from Auguste Escoffier. Even though he didn’t know it when he published them, they have since become the basis for all sauces after. That’s why it’s even more important for any chef or French cooking enthusiast to not only know what they are but how they’re made. From cream sauces to broth-based ones, Escoffier gave the culinary world something to work off of for hundreds of unique sauce recipes.
When a sauce is used in French cooking, it is the first thing to touch the tongue. A sauce is only as good as the ingredients you put into it and the care you take while preparing it. This is not to say you should use lesser ingredients for the food. Always put a good sauce on good food. Thankfully, we no longer use the sauce to mask "off-tasting food" as was once the practice in times before modern refrigeration!
NOTE: The French mother sauces were initially four base sauces set forth by Antonin Careme in the 19th century. Careme’s four original mother sauces were Allemande, Bechamel, Veloute, and Espagnole.
In the 20th century, Escoffier demoted Allemande to a secondary sauce of Veloute and added Sauce Tomato and Hollandaise.
These are the 5 Mother Sauces: