French mother sauces
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In French cuisine, the mother sauces, also known as greater sauces, are a group of sauces upon which many other sauces—"daughter sauces" or lesser sauces—are based. Different classifications of mother
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Béchamel sauce
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Béchamel sauce is a white sauce made from a roux of butter and flour, heated in cream or milk, and seasoned with ground nutmeg. Béchamel is one of the mother sauces of French cuisine.
French mother sauces
…classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in contemporary use is béchamel, espagnole, tomato, velouté, and Hollandaise sauce. Béchamel is a milk-based sauce, thickened with a white roux and typically flavoured with onion…
Milk infusing with bay leaf, peppercorns, shallot and flat-leaf parsley prior to being added to the roux