Mother Sauces Endure in French Cuisine

Carly Fisher

They are the foundation of French cuisine and every culinary student’s introduction to sauce making: mother sauces, the five roux-based sauces intricately documented by Auguste Escoffier at the turn of the 20th century. Despite a pushback from 1970s nouvelle cuisine that never quite caught up with evolving tastes, most chefs remain at least somewhat familiar with béchamel,veloutéespagnole, sauce tomat and hollandaise. But to...