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France · Food · Hard
What French culinary term refers to the five foundational sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomate) codified by chef Auguste Escoffier?
Answer: The mother sauces (les sauces mères) — Nearly every classical French sauce is considered a derivative of one of these five mother sauces.
- A The mother sauces (les sauces mères) ✓
- B Nouvelle cuisine
- C Le grand repas
- D La table d'hôte
Nearly every classical French sauce is considered a derivative of one of these five mother sauces.