Mother sauces

Auguste Escoffier is the man who is credited with making the list of mother sauces that we are using and following today.In his book "Le guide cuilinaire" and its abridged translation "A guide to modern cookery" he has mentioned about the same.He mentioned about the 5 mother sauces namely, Bechamel, Espagnole, Hollandaise, Tomato and Veloute.All these are hot sauces,but the newly entered one is a cold sauce,that is mayonnaise because it doesn't need the medium of heat during its preparation.

Mother sauces