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These five basic sauces, classified by French chef Auguste Escoffier, can be enjoyed as is, but they can also serve as a starting point for a variety of other sauces used to complement countless dishes.

French cuisine includes five mother sauces, which are essential to making many famous dishes and can work as bases for various other sauces.

The 5 mother sauces, explore the saucy side of cooking. Mother sauces the foundation of modern culinary arts. Gain insights into these timeless classic sauces.

In classic French cooking, there are 5 ‘Mother Sauces’ that build the base for almost any sauce you’ll make. Once you master the basics of each of these sauces, you can add additional herbs, spices, diced veggies, and your favorite ingredients to create your own unique sauce!

The 5 mother sauces, originating from French cuisine, were codified by chef Marie Antoine-Carême in the early 20th century, serving as the foundation for all other sauces. In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

Sauces are key to good gastronomy. The five classic building-block recipes here - fish velouté, mayonnaise, chicken jus, hollandaise and beurre blanc – are easier to make than you might think.

Add the 5 mother sauces of classical French cuisine to your cooking repertoire.