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In classical French cuisine, a mother sauce is one of the five foundational sauces from which many other sauces (known as daughter sauces) are derived. The concept was codified by chef Auguste Escoffier in the early 20th century. The five mother sauces are: 1. Béchamel - A white sauce made from milk thickened with a white roux (butter flour). • Examples of derivatives: Mornay sauce, cheese sauce. 2. Velouté - A light stock-based sauce thickened with a white roux. • Stock types: chicken, veal, or
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