Mother Sauces
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A French concept that classifies all sauces into five foundation sauces called mother or grand sauces. From these five sauces, all sauces can be made. They are: 1. Demiglace or brown; 2. Veloute or blond; 3. Bechamel or white; 4. Hollandaise or butter; 5. Tomato or red.
Mother Sauces meaning & definition 1 of Mother Sauces.
