The Mother Sauces

The mother sauces are one of the best known features of french cuisine. They refer to the sauces prepared on a daily basis from the time of Antonin CarĂªme through the 19th and 20th centuries until about 1970. They can be modified using simple techniques and ingredients allowing for a wide variety of flavors and textures making them a handy staple for the new chef and experienced one alike.

"As far as the mother sauces go, it is important [for a chef] to know where modern sauces come from and how to incorporate flavors into your dishes" | DANE YESCONIS, CHEF AT DELTA PHI EPSILON