Mother Sauces
In French cuisine, the mother sauces , also known as grandes sauces ( pronounced [ɡʁɑ̃d sos]) 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. The most common list of mother sauces in current use is:
Source: Wikipedia
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