The five French mother sauces, also known as "grandes sauces" in French, are foundational sauces in classical French cuisine upon which many other sauces, or "daughter sauces", are built

 

 These five mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Here's a breakdown of each:

 

    Béchamel:

    .

 

A white sauce made with a roux (butter and flour) and milk. It's a versatile base for many dishes.

Velouté:

.

A white sauce made with a roux and a light-colored stock (usually chicken or fish). It's often used for sauces that complement poultry and fish.

Espagnole:

.

A rich brown sauce made with a dark roux, beef stock, and mirepoix (a mix of vegetables). It's a flavorful base for many classic French dishes.

Hollandaise:

.

An emulsified sauce made with butter, egg yolks, and lemon juice. It's known for its rich, buttery flavor and is often used with eggs.

Tomato:

.

A simple sauce made with tomatoes and other flavoring ingredients. It's a staple in many cuisines and can be used as a base for various tomato-based sauces.

 

What are the five mother sauces of classical cuisine?

These five mother sauces, developed in the 19th century by French chef Auguste Escoffier, are not only the foundation for countless other sauces but also important in modern cooking practices. They are essential for any cook, especially those in culinary school, as they provide a foundation for understanding sauce making techniques.