The Mother Sauces of Cooking

The five mother sauces of cooking are some of the most significant contributions to modern-day cuisine from Auguste Escoffier. Even though he didn’t really know it when he published them, they have since become the basis for all sauces after. That’s why it’s even more important for any chef or French cooking enthusiast to not only know what they are but how they’re made. From cream sauces to broth-based ones, Escoffier gave the culinary world something to work off of for hundreds of unique sauce recipes.

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