types of mother sauces
A Brief History of The Mother Sauces. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Caremeâs four original mother sauces were Allemande, Bechamel, Veloute and Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise.