Editing Sauce (section)

===French{{anchor|French_cuisine}}===
[[File:Flickr avlxyz 4140435178--Salmon Benedict on potato cake.jpg|thumb|[[Hollandaise sauce]] atop a salmon [[Eggs Benedict]]]]{{Main|French mother sauces}}
Sauces in [[Cuisine of France|French cuisine]] date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In ''[[cuisine classique]]'' (roughly from the end of the 19th century until the advent of ''[[nouvelle cuisine]]'' in the 1980s), sauces were a major defining characteristic of French cuisine.

In the early 19th century, the chef [[Marie-Antoine Carême]] created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Many are included in his ''Art de la cuisine française au XIXe siècle''.<ref>{{Cite book|last=Carême|first=Marie-Antoine (1784-1833) Auteur du texte|url=https://gallica.bnf.fr/ark:/12148/bpt6k853460z|title=L'art de la cuisine française au XIXe siècle : traité élémentaire et pratique,.... T. 2 / par M. A. Carême,...|date=1833}}</ref>

Carême considered the four ''grandes sauces'' to be [[Espagnole sauce|espagnole]], [[Velouté sauce|velouté]], [[Allemande sauce|allemande]], and [[Sauce Béchamel|béchamel]], from which a large variety of petites sauces could be composed.<ref name="Carême1854">
{{
cite book|last=Carême|first=Marie Antonin|year=1854|title=L'art de la cuisine française au dix-neuvième siècle|volume=3|publisher=Au Depot de librairie|location=Paris|language=fr|author-link=Marie-Antoine Carême|url=https://www.amazon.com/gp/reader/0543991261|page=1|access-date=7 December 2013
}}</ref>

In the early 20th century, the chef [[Auguste Escoffier]] refined Carême's list of basic sauces in his classic ''[[Le Guide culinaire|Guide culinaire]]''. Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate.<ref name='Guide culinaire 1921-EngPub'>
{{cite book |last1=Escoffier |first1=A. 
|title=Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English 
|year=1979 |orig-year=1921 
|publisher=Mayflower Books |location=New York |isbn=0831754788 
|page=33 |edition=1st American 
|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=33&q1=espagnole%20veloute%20bechamel%20tomato |access-date=17 December 2020
}}
</ref> Sauce allemande, which is a variant of velouté made with egg yolks,<ref name="Escoffier1903">
{{
cite book|last1=Escoffier|first1=Auguste|author-link=Auguste Escoffier|last2=Gilbert|first2=Philéas|last3=Fétu|first3=E.|last4=Suzanne|first4=A.|last5=Reboul|first5=B.|last6=Dietrich|first6=Ch.|last7=Caillat|first7=A.
|title=Le Guide Culinaire, Aide-mémoire de cuisine pratique
|url=https://books.google.com/books?id=t8UeTMbS5uYC|access-date=7 December 2013|year=1903
|publisher=Émile Colin, Imprimerie de Lagny|language=fr|location=Paris|display-authors=etal|url-status=live
|archive-url=https://web.archive.org/web/20140104165512/http://books.google.com/books?id=t8UeTMbS5uYC|archive-date=4 January 2014
}}
</ref> is replaced by sauce tomate.<ref name=escoffier1912>
{{
Cite book|last=Escoffier|first=Auguste (1846-1935)
|title=Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu
|page=13|date=1912|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116|access-date=2020-12-08|archive-date=2020-10-21
|archive-url=https://web.archive.org/web/20201021072046/https://gallica.bnf.fr/ark:/12148/bpt6k96923116|url-status=live
}}
</ref> Another basic sauce mentioned in the ''Guide culinaire'' is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces.<ref name="escoffier1912" /><!-- Page 48 -->

In ''A Guide to Modern Cookery'', an English abridged translation of Escoffier's 1903 edition of ''Le guide culinaire'', hollandaise was included in the list of basic sauces,<ref>
{{
cite book | last=Escoffier | first=Auguste | author-link=Auguste Escoffier | date=1907 
| title=A Guide to Modern Cookery 
| pages=[https://archive.org/details/cu31924000610117/page/n27 2], 15 
| url=https://archive.org/details/cu31924000610117 
| location=London | publisher=William Heinemann 
| access-date=7 December 2013 
}}

</ref> which made for a list that is identical to the list of five fundamental "[[French Mother Sauces|French mother sauces]]" that is acknowledged by a variety of sources:<ref>
{{
Cite book|title=Understand Cooking|last=Lundberg|first=Donald E.|date=1965|publisher=Pennsylvania State University|page=277}}</ref><ref>
{{Cite book|title=Sauces Reconsidered: Après Escoffier|last=Allen|first=Gary|date=2019|publisher=Rowman & Littlefield|page=52}}</ref><ref>
{{Cite book|title=The Elements of Cooking: Translating the Chef's Craft for Every Kitchen|last=Ruhlman|first=Michael|date=2007|publisher=Simon and Schuster|page=171}}</ref><ref>{{Cite web |last=Gallary |first=Christine  |date=September 29, 2022 |title=Do You Know Your French Mother Sauces? |url=https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794 |url-status=live |archive-url=https://web.archive.org/web/20201112020549/https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794 |archive-date=2020-11-12 |access-date=2020-12-08 |website=Kitchn}}</ref>

* [[Espagnole sauce|Sauce espagnole]], a fortified brown veal stock sauce, thickened with a brown [[roux]]
* [[Velouté sauce|Sauce velouté]], a light stock-based sauce, thickened with a roux or a ''liaison'', a mixture of egg yolks and cream.
* [[Béchamel sauce|Sauce béchamel]], a milk-based sauce, thickened with a [[roux]] of flour and butter.
* [[Tomato sauce#France|Sauce tomate]], a tomato-based sauce.
* [[Hollandaise sauce|Sauce hollandaise]], warm butter and lemon (or vinegar) [[Emulsion#Emulsifiers|emulsified]] using [[egg yolk]].

A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".<ref>{{cite web|url=http://www.recipetips.com/glossary-term/t--34435/small-sauce.asp|title=Small Sauce|access-date=31 December 2016|url-status=live|archive-url=https://web.archive.org/web/20170214020929/http://www.recipetips.com/glossary-term/t--34435/small-sauce.asp|archive-date=14 February 2017}}</ref> Most sauces commonly used in classical cuisine are daughter sauces. For example, béchamel can be made into [[Mornay sauce|Mornay]] by the addition of grated cheese, and espagnole becomes [[Bordelaise sauce|bordelaise]] with the addition of reduction of red wine, [[shallots]], and poached beef [[Bone marrow (food)|marrow]].

A specialized implement, the [[French sauce spoon]], was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.{{Cn|date=July 2024}}