Mother Sauces that make up Classical Cuisine!

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"Most sauces commonly used in classical cuisine are derivatives of the four mother sauces mentioned in "Sauces in French Cuisine." ( Béchamel, Espagnole, Velouté, Allemande) Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow."

"As other cuisines and ingredients have become more common to world cuisine, the number of mother sauces and sauce families has expanded slightly, but most sauces can be seen as a variation or adaptation of a few basics."

"The sauces below are grouped by their family. The first five groups are the traditional sauce families, with the modern additions following. Except for the Dessert family, the top sauce in each family is that family's "mother sauce". Many of the mother sauces use a roux as the thickening agent. Roux itself is not really a sauce, as it would not be used alone."'

Note: "The top sauce in each family is that family's "mother sauce"

White milk-based sauces

Alfredo Sauce

Béchamel Sauce

Cheese Sauce

Sauce Mornay

Vegetarian "Bacon" Gravy

White Sauce

White stock-based sauces

Velouté sauce

Brown sauces

Espagnole Sauce

Ham sauce

Mirepoix sauce

Mushroom sauce

Neapolitan Sauce

Roman Sauce

Egg-based emulsions

Béarnaise

Mock Béarnaise

Hollandaise

Mayonnaise

Louis Dressing

Tartar Sauce

Thousand Island

Tomato-based sauces

Tomato Sauce

Barbecue Sauce

Barbecue Sauce - Kansas City style

Barbecue Sauce - Sweet

Basic Indian Tomato Gravy

Ketchup

Marinara Sauce

Pico de Gallo

Pizza Sauce

Puttanesca Sauce

Salsa

Spaghetti Sauce

Sriracha

Tomato Pasta

Tomato Sauce Piquante

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See Also:

Chutney / Condiment / Coulis / Custard / Garum / Kochujang / Salad dressing

Salsa / Sofrito / Toenjang / Saucery

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