Look into recipes of classic French cuisine, and it won't be long before you see mention of the five mother sauces. Accredited to the 19th-century chef Marie-Antoine Carême, and later updated by ...

in the French edition of Escoffier's cookbook, mayonnaise was a mother sauce. Today, there are five standardized mother sauces: béchamel, velouté, Espagnole, hollandaise, and tomato. All of them ...