Sauces are classified in numerous ways but, classically, have been distinguished by their function. Antonin Carême, a 19th century French chef, is credited with developing a systematic classification of sauces. They are divided into two groups, mother sauces and derivative sauces. A “mother” or “grand” sauce is defined by being a base sauce to which various ingredients can be added to create an endless number of derivative or “small” sauces.
The four mother sauces are: Espagnole, a brown sauce; Béchamel, a white sauce; Velouté, a white stock-based sauce; and Tomato sauce. Emulsified sauces sometimes are classified as a fifth group. Hollandaise sauce and mayonnaise are two examples. There also are “simple” or “independent” sauces, prepared independently from the foods with which they ultimately will be paired. A few examples include infused oils, salsas, chutneys and relishes. From the base mother sauces, a limitless number of small sauces can be derived. By adding mushrooms, shallots, white wine and tomato concassé to sauce Espagnole, the small sauce Chasseur is formed. Adding butter, grated Gruyère, and Parmesan to Béchamel sauce creates the small sauce, Mornay. This classification system also illustrates how important the quality of the mother sauce is to the quality of all the final sauces. Starting with a well-made mother sauce is essential to creating top-notch small or derivative sauces.