What are the 5 mother sauces and what variations can be made from these sauces.
The five mother sauces of classical cuisine are béchamel, velouté, espagnole, tomato, and hollandaise. Since Marie Antoine-Carême codified them in 1833, numerous sauces have been based on them. Another codification was done by renowned French chef and pâtissier Jules Gouffé...