Quiz: Can You Match the Mother and Daughter Sauces?
07 October, 2016
In 1903, Georges Auguste Escoffier, building on the work of Marie-Antoine Carȇme, identified the five mother sauces of French cuisine in his book Le Guide Culinaire: espagnole, velouté, béchamel, hollandaise and sauce tomate. These were the five sauces on which French gastronomy was to be built according to Escoffier and from which, with the addition of a handful of ingredients, the daughter sauces were to derive.
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