In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appea
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
Sauce
…of Le guide culinaire, hollandaise was included in the list of basic sauces, which made for a list that is identical to the list of five fundamental "French mother sauces" that is acknowledged by a variety of sources: Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux…