An especially utilized sauce on the list is the Spanish born espagnole. Essentially a dark roux (don't confuse it with a slurry), this sauce comes together by reducing veal stock with carrots ...

Termed mother sauces, béchamel, Hollandaise, espagnole, velouté, and sauce tomat set the foundation for French sauce-making and, subsequently, French cuisine. The concept of mother sauces was ...