Mother Sauces
In French cuisine, the mother sauces , also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different classifications of mother sauces have been proposed since at least the early 19th century. In 1833, Marie-Antoine Carême described 4 grandes (great) sauces, potentially the earliest printed reference to mother sauces. In 1844, the French magazine Revue de Paris reported:
Source: Wikipedia
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