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All sauces in cooking are derived from five basic sauces, called the mother sauces. Established by French chef Antonine Carême in the early 19th century, the mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions with additional ingredients added to create a multitude of variations. Still today, all sauces can be categorized under one of the five mother sauces, including béchamel, velouté, espagnole, hollandaise and tomato sauces

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