Tag: Mother sauces

With over 5,000 different preparations known in classical French cooking alone, the question of what is sauce classed as can seem complex. Fundamentally, a sauce is a liquid, cream, or semi-solid food used to prepare or serve with other foods, and it is categorized in several ways.

Sauces have been used for centuries to enhance the flavor and texture of food, with French culinary tradition categorizing all sauces under five 'mother sauces'. Understanding what does sauce have in it involves looking at the key building blocks that give it body, flavor, and richness, which remain consistent across global cuisines.